6 Simple Chicken Marinades
197 Comments
Aug 16, 2024
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A chicken marinade is one of the best ways to give your favorite protein some big flavor and maximum juiciness. Choose from a bright Greek lemon marinade, to a sweet honey mustard marinade, and four more delicious flavors. Here’s everything you need to know about making and using the best chicken marinades!
Why You’ll Love These Chicken Marinades
Chicken is the protein I cook most often. And because I cook it most often, it’s important to switch up the flavor profiles to keep my meals interesting and exciting. That’s where these six chicken marinade recipes come in! And while I’m all for dry rubs for a savory top coat (like on my herb baked chicken or crispy baked chicken thighs), chicken marinades have several additional benefits.
- They tenderize. Chicken marinades are great for tenderizing the meat and keeping it ultra juicy as it cooks. That’s especially important for when you’re cooking up chicken breasts – because we all know how easily they can dry out!
- They infuse flavor. Chicken marinades are great for locking in your favorite flavors that go beyond the outside edge to really seep into the meat. This means every single bite is packed with flavor.
- They’re versatile. While I’m using chicken breasts today, you can use these marinades for chicken thighs, or even drumsticks. So have fun meal prepping a variety of dinner ideas for the week.
How To Marinate Chicken
You can marinate the chicken breasts in a large bowl or large sealable bag. I personally like to use Stasher Bags to save room in the freezer or fridge. But if you choose to use a bowl, just make sure it’s big enough so that the chicken breasts are fully immersed in the marinade.
- Make the marinade. Choose a chicken marinade flavor and place all ingredients into a medium bowl and whisk to combine.
- Prep the chicken. Place the chicken breasts into a bag, then pour the marinade into the bag on top of the chicken. Seal the bag, trying to remove as much air as possible, and give it a good squish to make sure the chicken is fully coated.
- Let the marinating process begin! Let the chicken marinate in the refrigerator for at least 30 minutes and up to 8 hours (though you can go up to 24 hours).
Pro Tip: It’s best to marinate chicken between 2 to 24 hours, and never for more than a day. The reason for this is that marinades typically have an acidic ingredient to help tenderize the meat. But it can give chicken a mushy texture when it’s exposed for too long.
Best Chicken Marinades
Note that these marinades are meant for one pound of chicken (which is about two to three chicken breasts). So if you’re marinating more than that, you can double the recipe. To get started – grab a small mixing bowl, whisk, and let’s get into it!
Greek Lemon Chicken Marinade
If you love bright and fresh Mediterranean flavors, you’ll fall head over heels for this one. I use it on my Greek lemon chicken, and it’s loaded with fresh lemon juice, lots of herbs, and a punch of Dijon mustard.
How to serve: Slice the chicken into strips with a side Greek salad, Greek fries or roasted veggies from my Greek sheet pan chicken recipe.
Cilantro Lime Chicken Marinade
Taking inspiration from my cilantro lime chicken, this marinade has a punch of acidity and is extra zesty!
How to serve: This is perfect for when you need a quick Mexican fix. Serve the chicken alongside some cilantro lime rice, beans, guacamole, and pico de gallo.
Honey Mustard Chicken Marinade
This classic flavor never fails when it comes to chicken. But instead of making a sauce (like on my honey mustard chicken thighs or my honey mustard chicken wings), this sweet and punchy marinade is infused into the chicken, making each bite pretty darn irresistible.
How to serve: I love to eat slices of this chicken with a side of roasted Brussels sprouts or roasted broccoli. But it also makes a delicious addition (sliced or diced) to a salad tossed with a Dijon vinaigrette.
Teriyaki Chicken Marinade
Think of this as a simplified version of my teriyaki sauce (because I know not everyone has sake and mirin in their fridge). It’s rich, savory, and has hints of fresh ginger and green onion.
How to serve: Slice the chicken into strips and serve over a bed of white rice. And for veggie sides, both garlic ginger bok choy or steamed broccoli will round out this meal!
Fajita Chicken Marinade
This is essentially my fajita seasoning dry rub turned into a marinade, with all those classic Mexican flavors you love. In other words, it’s like my chicken fajitas that’s ready on-the-go.
How to serve: Serve up slices of this chicken in a taco salad or make the ultimate Mexican plate with a side of fajita veggies, Mexican rice, or corn salad.
Italian Chicken Marinade
This is everything you love about Italian seasoning, but with a kick! If you don’t like spicy heat though, you can reduce or omit the red pepper flakes.
How to serve: I love pairing this Italian chicken with fresh salads such as a caprese salad or a simple massaged kale salad. It’s also great on top of sauteed spinach and blistered tomatoes.
How To Freeze Marinated Chicken
Having marinated chicken in the freezer is one of the best ways to meal prep. You’ll seriously have the most amazing and flavorful chicken ready at your fingertips for cooking! But first, here are a few tips on how to freeze it properly.
- Prep the chicken. Place the chicken and marinade in a freezer-safe bag. Squeeze out as much air as you can and seal the bag.
- Store away. Label the name of the marinade and the date on the bag. Then store it in the freezer for up to 3 months.
- Defrost. When you’re ready to cook it, thaw the chicken in the refrigerator overnight. Once the chicken is thawed, cook it using any of the below methods!
- Pro tip: you don’t need to marinate the chicken in the fridge before freezing. Just toss it straight into the freezer! As the chicken freezes and then thaws in the fridge overnight (when you’re ready to enjoy it), that’s when the chicken will go through the marinating process.
Label Bags for Freezer Friendly Meal Prep
If you plan to double or triple any of these recipes (which I highly recommend you do) and then store them in your freezer, it’s best to label the Stasher Bags with the marinade and date – so you don’t forget what’s inside!
To label the bags, it’s as easy as using a chalk marker and then writing on the matte side of the bag. Let the marker dry completely before storing it away. To remove the label, simply use soapy water and a sponge.
Ways To Cook With Marinated Chicken
When you’re ready to cook, you’ve got a few options. Baked chicken is my default method given how easy it is to just pop it in the oven for 20 minutes or so. But if you want that deliciously charred flavor, you can easily grill it.
- Baked Chicken: Preheat your oven to 425°F (220°C). Then pour the chicken breasts and the marinade into a small baking dish (Note: if you have a large baking dish or rimmed sheet pan, omit the marinade as it will spread out and get charred). Bake for 20 to 25 minutes, flipping halfway through. Once the chicken is done, make sure to let it rest for a few minutes before slicing into it.
- Grilled Chicken: Preheat the grill to medium-heat and grill each side of the chicken for 4 to 5 minutes, or until it’s cooked through with the perfect set of grill marks.
More Easy Chicken Recipes
If you often look to chicken for meal prep, consider these easy chicken recipes! They’re great for batch cooking and enjoying multiple meals throughout the week.
Once you’ve marinated and cooked with these marinades, I’d love to hear what your favorite flavor is in a comment below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
6 Simple Chicken Marinade Recipes
Description
Video
Equipment
- Stasher Sandwich Bag My favorite reusable bags for chicken marinades.
- Sharpie Chalk Marker These are my go-to pens for labeling bags, jars, etc…
Ingredients
- 1 pound boneless skinless chicken breast (2 to 3 breasts)
Greek Lemon Chicken Marinade
- ¼ cup olive oil
- 1 lemon, juiced (about 3 tablespoons juice)
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Cilantro Lime Chicken Marinade
- ¼ cup olive oil
- ¼ cup cilantro leaves, chopped
- 2 limes, zested and juiced (about ¼ cup juice)
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Honey Mustard Chicken Marinade
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 garlic clove, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Teriyaki Chicken Marinade
- ¼ cup tamari soy sauce (or coconut aminos)
- 1 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 green onion, thinly sliced
- 2 teaspoons minced fresh ginger (about ½-inch piece)
- 2 garlic cloves, minced
Fajita Chicken Marinade
- ¼ cup olive oil
- 1 lime, zested and juiced (about 2 tablespoons juice)
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Italian Chicken Marinade
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons Italian seasoning
- 2 garlic cloves, minced
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
Instructions
- Make the marinade. Choose a chicken marinade flavor and place all the ingredients (minus the chicken breast) into a medium bowl and whisk to combine.
- Marinate the chicken. Place the chicken breasts into a glass container or sealable bag. Pour the marinade on top of the chicken, then seal the bag or cover the bowl with a lid or plastic wrap. Let the chicken marinate in the refrigerator for at least 30 minutes or up to 8 hours. *See notes above for cooking and serving ideas.
Lisa’s Tips
- The nutritional information is for the Greek Lemon marinade.
- Each of these chicken breast marinade recipes is enough marinade for 1 to 1.5 lbs. of boneless skinless chicken breast.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally published March 2022, but update to include new information for your benefit!
Have made all of these and they are easy and delicious! Freeze well. Makes a quick and easy main dish. Use them a lot as part of a sheet pan dinner
Happy to hear you’re loving these chicken marinades, Susan!
I have tried the Greek lemon, fajita, and honey mustard and all 3 were amazing!! The chicken was so flavorful and moist each time! Will definitely be keeping these marinades on repeat. Excited to try the other 3 marinades, too!
Thrilled to hear you’re loving these chicken marindes, Molly! I can’t wait for you to try the rest of them.
These are my absolute weekly go to’s for weekday meals. I primarily make the cilantro lime, the honey mustard, and the Greek marinades. I’m a huge fan and always send my friends and family these marinades. I mean, I’m always sending everyone many recipes from her YouTube videos. I also bought the book because I am a huge fan! I find that these recipes taste so amazing and are so easy. Anyways lisa, I’m one of your fangirls and I’m always trying to spread the word!
Thanks for all your support, Edna, and happy to hear you’re loving these chicken marinades!
Trying the Greek marinade tonight but realised i have no mustard. Do you have a low carb substitute ?
I was having my in-laws over to grill out and needed a marinade for the chicken with all the ingredients on hand. Lemon chicken marinade made the grade! Everyone loved it! The meat was tender and flavorful.
The Greek lemon chicken marinade is a classic. Glad you all loved it!
I love the simplicity of all of these marinades. Do I cook ALL of them at the same temperature in the air fryer? I’m so happy that you ‘re offering more air fryer options.
Yes! You can use any of these marinades for the same temperature.
This was a fantastic idea for us to do for prep. Then it was super simple to make versatile dinners for the week!
So happy you enjoyed all these chicken marinade recipes, Max!
I have no doubt that these are all delicious marinades. I can testify personally to my enjoyment of the honey mustard, Italian, and most recently the fajita version. I’m looking forward to trying tthe Greek lemon and the teriyaki. Wish I liked cilantro. Have no issues with lime but I’ve heard that folks tend to love or hate cilantro, with not a lot of middle ground. I’ve definitely been a fan of how tender, juicy, and flavorful the chicken has been when I used these.
I’m so glad you’ve enjoyed a few of these marinades! Hope you love the other ones you’ll try soon, Pat.
Your marinades look amazing! I was wondering if you could assemble them (chicken and all) in Ziploc freezer bags, then freeze them to cook in the crockpot at a later time?
Yes! I have freezer instructions written in the post.
I LOVE using these marinades! I even use them for tofu and it works great. My favourite is the lemon greek
The Greek lemon is a personal favorite of mine as well. Hope you enjoy them all, Teresa!
I love all your recipes. They are quick, simple , and easy to prepare!! And they taste delicious.Thank You !!
Thanks so much, Fran!
Can you send a link for the bags you used for chicken marinades? Thanks
Hi Debbie – you can find the bags linked in the recipe card above. :)
These are my go to marinades. The family loves them! Our favorites are fajitas and greek lemon. Many thanks for a fantastic side!
I’m so glad you and your family are loving these chicken marinades, Thorunn!
My whole family loves these! Thanks
Yay, so happy to hear that. Thanks, Theresa!
I made the Greek lemon marinade for meal prep last Sunday. Its delightful! Two thumbs up.
Hi Luciana – Happy to hear you’re loving the Greek marinade!
I use these marinades so often I have them written down and taped to my refrigerator. They are all so good!
Yay, love to hear that!
This recipe was a lifesaver for busy weeknights! The marinades were easy to prepare in a batch (though it did take a few hours). I marinated the chicken for a couple of hours in the fridge, then froze 4 portions for future meals. Now I can just pull out a bag the night before, and dinner is practically ready! All the marinades were delicious, and this recipe is a great way to save time and have flavorful chicken on hand.
So glad you enjoyed all of the different marinades, Ivy! It sounds like you are set with lots of delicious dinners in your future. :)
Hi! The nutritional value applies for all the marinades? Thank you!
Hi Don – The nutritional information is for the Greek Lemon marinade!
Made the Greek Lemon Marinade Chicken 2 nights ago. It was absolutely delicious 🤤 Had a piece left over so I cut it up and mixed it with avocado mayo for chicken salad. The flavor was to die for.
From now on this is how I am making the chicken for my chicken salad!!!
So thrilled you loved that marinade, Ruth! I hope you enjoy all of the others as well!
I love chicken like this but lately the chicken I buy have a strange texture to it. Does this marinade work with pork?
Hi Dawn – yes, you can use these marinades with pork as well. Enjoy!
These recipes have been a LIFESAVER! I doubled the recipes and made a big batch of these right before having my baby to make dinners easier and wow they were so delicious and freezer-friendly which is such a win.
Hi Lauren – Happy to hear you’re loving these chicken marinades!
Use boneless thighs! So much more flavorful and not dry like breasts.
I make chicken salad from thigh meat too, but I cook it on the bone as the bone lends so much flavor to any meat.
I made the Greek lemon and honey mustard and they were a hit! Can’t wait to try the other ones!
Hi Caro – I’m glad you’re loving the marinades so far!
I love all these marinade recipes, but I wish you would have some that are more macro friendly. The oil throws a monkey wrench into the mix!
Hi Pat – Duly noted! You can also use any of the seasonings I have on my website for a dry rub such as the fajita seasoning or cajun seasoning!
Macro friendly? What’s wrong with fat?
Is it ok to freeze the bags of chicken in the marinade for later use within three months?
Hi Franca – Yes, I have storage instructions written in the post for that!
Great recipes. But if we’re not suppose to marinate the chicken longer than 24 hours, doesn’t this contradict placing them in freezer bags and freezing? Thanks, Lisa, for you stunning work!
Hi Janine – That goes for marinating raw chicken, not frozen chicken.
Tonight I made the Greek Lemon Chicken Marinade. It was delicious!! I’ll definitely make this one again! I cooked it with a little extra marinade so I could pour it over brown rice as a quick side dish!
Hi Laureen – Glad you loved the Greek marinade!
Thank you, these marinades are great! Just made the Greek Lemon one tonight. It came out great. Looking forward to trying the others.
Hi Liz – Happy to hear you’re enjoying these chicken marinades!
We love all of these marinades!
I generally purchase several chicken breasts at a time. I cut them all into bite sized pieces, add the chicken and a marinade in a freezer bag, and stack them in the freezer. We just enjoyed a fajita dinner.
Hi Crissa – I’m glad these chicken marinades are a hit!
We especially love the Greek & Italian marinades! My husband is diabetic, so finding ways to add a lot of flavor, without adding any sugar is important. It has to be foods that everyone from our toddler to adults enjoy. These are delicious, easy, and all ingredients I keep on hand. Better than any you’ll buy at the store!
Hi Amanda – Happy to hear you and your husband are loving these chicken marinades!
I love the teriyaki marinade most, but they are all simple and delicious. I buy my chicken breasts in bulk and make up marinade bags for the freezer
It’s always a great idea to keep a batch of these in the freezer!
awesome. will be trying later. looks awesome and love that you gave 6 different marinades to try. God bless you.
Hi Carolyn – I’m so glad you love these chicken marinades!
The Cilantro Lime Marinade is awesome! Have made it a couple of times already!
Hi Tracy – Happy to hear you love the cilantro lime chicken.
Great recipe. Good information and tips.
Love the Cilantro Lime version, but good tips to do multiple versions!
The cilantro lime chicken marinade is a favorite of mine as well. Enjoy!
How about vacuum sealing the chicken breast in the marinade, freeze it… and then sous vide it at 60 Celsius for four hours? It should then thaw and marinade in one go?
These are such fantastic marinades – we have made and enjoyed each of them, but the Honey Mustard, Cilantro Lime, and Greek Lemon are in regular rotation in our weekly meal preps. Thank you!
I’m happy to hear you’re loving these chicken marinades, Ashley! Thanks for leaving a review.
Tried the Greek on chicken breast for lunch. It was delicious!
Marinated overnight and baked it per instructions.
Served over a steamed lentil, quinoa and brown rice mixture. Arranged cooked beets and avocado slices into a flower and used chopped chicken as the center. I love food art!
What a perfect meal with the Greek chicken marinade, Laura! Thanks for leaving a review.
It looks delicious, I’ll definitely try few of them. Can you tell me some chicken rubs with Indian spices as i am from India.
Hope you enjoy these chicken marinades! I will be sure to test some other chicken rubs as well.
your notes say to never marinate for more than a day, but chicken can be frozen in the marinade for up to 3 months. I just want to make sure I don’t ruin the chicken. thanks for any clarification
Yes, that is correct! Storing in the fridge and freezer are two different instructions.
My family and I did a fun experiment of making one recipe a week for six weeks. we were trying to rank them to see what chicken marinade was our favorite but they were all equally delicious! Now I’m going through all six again but making more to freeze. Thanks, I really loved these recipes :)
I love that Amy! What a fun experiment to do with your family and glad you enjoyed all the chicken marinades!
I would like to hear how the freezing works out for you.
Every single marinade is a home run. I rotate through them for my meal prep and it keeps the chicken from being boring! Love it thank you!
Yay, I’m happy you love all the different flavors, Susie! And that’s really such a great way to do it, just keep rotating through to keep dinner interesting! :)
I’ve just made batches of the fajita and the Greek chicken happily marinating in the fridge. Looking forward to trying them tonight. Thanks.
Can’t wait to hear what you think of them, Nicola.
hi, just made this Greek Lemon marinade for the chicken drumsticks. I took a small taste of the marinade, looking Good! yum, I know we’ll enjoy it… quick and easy to make! thank you for posting different marinades ;o)
You’re more than welcome, Lise! Hope you enjoy more flavors after you devour those Greek lemon chicken drumsticks. ;)
Your recipe is missing one vital piece of information. The Oven Temperature! Your Chat Bot is of no help.
Hi there, you can find the oven temperature written in the post if you’re oven-baking them. Otherwise, the recipe card is meant to just show how to make the marinades. Also, you can find baked chicken recipes across my site for specific baking instructions.
I tried this prep 2 weeks ago , and we already eat the teriyaki one, the greek one and yesterday was the fajita chicken that we cook. For the fajita, we cooked that one in the instant pot with 1 cup of chicken broth for 15 minutes in manual, but chicken was overcooked, I think 8 minutes could be enough when the chicken is unfrozen.
For the greek one, oven was perfect. And for the teriaky, I cut chicken in small pieces and I cooked those in a wok, and I let reduce the sauce until having a nice coloration. It was so gooooood :D
I’m so happy you’re enjoying all of the different chicken marinades, Pauline!
Can chicken be frozen in the marinades and for what period of time?
You can find all that information written in the post. But yes, the chicken is meant to be frozen in the marinade :)
Lisa, I made your Greek Lemon Chicken a couple of days ago, and it is so delicious. I made three chicken breasts to put on my salads. I could eat this every single day and not get tired of it. I love 🍋. Thanks so much. Love your YouTube channel. I have your website on “speed dial,” on the homepage of my iPhone. ❤️❤️
Lorena Wilson
This is definitely a repeater recipe! Glad you enjoyed it Lorena.
I love these marinades so much!!! Ever since I found this page, I just keep rotating the marinades nonstop! Thank you so much for creating these. They are truly fantastic!!!
Finally tried one of these (Greek), holy cow!! So awesome :-D
Happy to hear you’re loving the Greek marinade!
Hi!
I am trying the teriyaki marinade tonight on the grill.
Is it safe to brush the leftover marinade on the chicken while it is cooking?
I would set some marinade aside before you add the chicken if you would like to add some to the chicken while it’s cooking. That way, there is no cross contamination of uncooked chicken [juices] with cooked chicken.
If you were worried you could always boil the leftover marinade briefly to kill any bacteria.