Marinated Chicken 6 Ways
Having marinated chicken in your freezer ready to go is a game changer when it comes to meal prepping. These are 6 of my favorites!
Ingredients
- 2 boneless skinless chicken breasts (per marinade)
Fresh Herb Chicken Marinade:
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 1/2 teaspoon salt
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped parsley
Jerk Chicken Marinade:
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
BBQ Chicken Marinade:
- 1/4-1/2 cup favorite BBQ sauce
Curry Yogurt Chicken Marinade:
- 1/4 cup plain greek yogurt
- 2 teaspooons curry powder
- 2 teaspoons brown sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
Salsa Verde:
- 1/4 cup salsa verde
- 1 tablespoon olive oil
- 1 teaspoon salt
Soy Ginger: 2 tablespoons soy sauce, 1 tablespoon honey, 2 teaspoons sesame oil, 2 teaspoons minced ginger
- 2 tablespoon soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 teaspoons minced ginger
Instructions
- Preheat the oven to 350F.
To Marinade:
- In a bowl or ziplock bag, combine the marinade ingredients and mix well.
- Add the chicken and coat with the marinade. Allow to marinate for 15 minutes on the countertop, or overnight in the fridge.
- Chicken can be frozen for future use at this point.
To Cook:
- Bake chicken at 350 degrees F for 25-30 minutes, or until internal temperature reaches 165 degrees.
- If air frying, air fry at 375 for 8-15 minutes depending on the thickness of your chicken breasts, until internal temperature reaches 165 degrees F.
- If grilling, grill on medium high heat for 5-6 minutes per side, or until internal temperature reached 165 degrees F.
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