5 Chicken Marinades – Part 2

Say goodbye to boring weeknight dinners with these five bold and flavorful chicken marinades, perfect for meal prepping in advance. Just toss the chicken in the marinade, pop it in the freezer, and you'll have ready-to-cook meals on hand anytime. It’s the easiest way to bring variety and flavor to your dinners without the last-minute stress!

📝 Ingredients

• 1 1/2 pounds chicken thighs or breast (whole or chopped)
• 1/4 cup plain whole milk yogurt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped parsley
• 1/2 tablespoon yellow mustard
• 1/4 cup garlic spread
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pounds chicken thighs or breast (whole or chopped)
• 2 tablespoons olive oil
• 2 tablespoons harissa
• 1 tablespoon tomato paste
• 2 teaspoons minced garlic
• 2 teaspoons allspice
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt (or to taste)
• 1 teaspoon sumac
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric
• 1 1/2 pounds chicken thighs or breast (whole or chopped)
• 4 tablespoons white miso paste
• 2 tablespoons rice vinegar
• 1/2 tablespoon sesame oil
• 3 tablespoons honey
• 1 tablespoon minced garlic
• 2 teaspoons ginger paste
• 3 tablespoons low sodium soy sauce
• 1 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 1 1/2 pounds chicken thighs or breast (whole or chopped)
• 2 tablespoons neutral oil
• juice of 1 orange
• juice of 1 lime
• 2 tablespoons soy sauce
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne (or more to taste)
• 1/2 teaspoon black pepper
• 1 1/2 pounds chicken thighs or breast (whole or chopped)
• 2 tablespoons coconut oil
• 2 teaspoons minced garlic
• 2 teaspoons ginger paste
• 2 tablespoons low sodium soy sauce
• 3 tablespoons green curry paste
• 2 teaspoons coriander
• 1/4 cup coconut milk
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2 tablespoons brown sugar
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped basil
• 1 tablespoon lime juice

👨‍🍳 Instructions

1. 1--- 🍋 LEMON HERB GARLIC CHICKEN ---
2. 2In a large bowl, whisk together yogurt, olive oil, lemon juice, cilantro, parsley, mustard, garlic spread, salt, and pepper until smooth.
3. 3Add chicken and coat them well in the marinade.
4. 4Transfer the chicken and marinade to a freezer-safe bag or container, press out excess air, and seal.
5. 5Label and freeze for up to 3 months.
6. 6To thaw: Place in the fridge overnight, or submerge sealed bag in cold water for a quicker thaw (about 1–2 hours).
7. 7When ready to cook, grill, air fry, bake, or sear until the chicken is cooked through and golden.
8. 8--- 🌶️ SPICY SHAWARMA CHICKEN ---
9. 9In a mixing bowl, combine olive oil, harissa, tomato paste, garlic, allspice, coriander, paprika, cumin, salt, sumac, black pepper, and turmeric.
10. 10Whisk into a thick, spicy marinade.
11. 11Add chicken and toss to coat evenly.
12. 12Transfer the chicken and marinade to a freezer-safe bag or container, press out excess air, and seal.
13. 13Label and freeze for up to 3 months.
14. 14To thaw: Place in the fridge overnight, or submerge sealed bag in cold water for a quicker thaw (about 1–2 hours).
15. 15Cook by searing in a hot pan, air frying, or grilling until tender and charred at the edges.
16. 16--- 🍯 MISO HONEY CHICKEN ---
17. 17In a bowl, mix together miso paste, rice vinegar, sesame oil, honey, garlic, ginger paste, soy sauce, salt, and black pepper until smooth.
18. 18Add chicken and turn to coat them in the marinade.
19. 19Transfer the chicken and marinade to a freezer-safe bag or container, press out excess air, and seal.
20. 20Label and freeze for up to 3 months.
21. 21To thaw: Place in the fridge overnight, or submerge sealed bag in cold water for a quicker thaw (about 1–2 hours).
22. 22Cook by baking, air frying, or pan-searing until caramelized and fully cooked.
23. 23--- 🍊 POLLO ASADO ---
24. 24In a large bowl, combine oil, orange juice, lime juice, soy sauce, paprika, cumin, oregano, salt, garlic powder, onion powder, cayenne, and black pepper.
25. 25Mix well to create a zesty, smoky marinade.
26. 26Add chicken (any cut) and massage the marinade into each piece.
27. 27Transfer the chicken and marinade to a freezer-safe bag or container, press out excess air, and seal.
28. 28Label and freeze for up to 3 months.
29. 29To thaw: Place in the fridge overnight, or submerge sealed bag in cold water for a quicker thaw (about 1–2 hours).
30. 30Cook on a grill, bake in the oven, or air fry until golden and juicy.
31. 31--- 🍛 THAI GREEN CURRY CHICKEN ---
32. 32In a bowl, whisk together coconut oil, garlic, ginger paste, soy sauce, green curry paste, coriander, coconut milk, salt, pepper, brown sugar, cilantro, basil, and lime juice.
33. 33Add chicken and mix until every piece is coated.
34. 34Transfer the chicken and marinade to a freezer-safe bag or container, press out excess air, and seal.
35. 35Label and freeze for up to 3 months.
36. 36To thaw: Place in the fridge overnight, or submerge sealed bag in cold water for a quicker thaw (about 1–2 hours).
37. 37Cook in a pan until caramelized and cooked through, or air fry for a crisp finish.