12 Amazing Chicken Marinades
Discover 12 amazing chicken marinades that will elevate your dinner game, from Balsamic Italian to spicy Jamaican Jerk. Prep your chicken breasts in bulk with easy marinades for quick and delicious meals on even the busiest weeknights!
Servings 2
Calories 180kcal
Ingredients
- ¼ cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1-2 tablespoons brown sugar
- 1 teaspoon Dijon mustard smooth
- 1 teaspoon garlic 1 clove, minced
- ½ teaspoons basil dried
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Instructions
- Make the Marinade: Place all marinade ingredients in a measuring cup or bowl and whisk very well.
- Marinate the Chicken: Place chicken in a Ziploc, or reuseable zip seal pouch. Pour marinade on top, making sure all chicken pieces are covered. Seal and freeze. Alternately, if you want to use right away, refrigerate for 2 to 4 hours or up to overnight.
- Thawing the Chicken: Remove marinated chicken from the freezer and allow to thaw overnight in the refrigerator in a dish that will catch condensation. This is where the magic happens.
- Cooking the Chicken: Cook thawed chicken your preferred way, until it reaches an internal temperature of at least 165°F. See cooking guides below.
Notes
Recipe Notes:
- Transfer the prepared marinated chicken directly to the freezer or refrigerator.
- When referring to 1 clove or 1 teaspoon of garlic, this portion is used interchangeably as the same amount. This way you can mince two heads of garlic all at the same time if you elect to make-ahead all the recipes at one time, simplifying the process. The exception is dried granulated garlic in the Moroccan marinade.
- Recipe Card and Nutrition Information are based on the first Balsamic marinade.
- Simply place the chicken in the marinade in a freezer-friendly bag or container that seals well, making sure the chicken is evenly coated, or submerged if using a dish.
- Label your container with the name and use-by date (freeze for up to 4 months) and place in the freezer.
- To defrost, place the bag on a plate to catch any drips and thaw in the fridge overnight. This is when the marinating takes action.