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Chicken breasts can be boring on their own, but these six easy marinades add the right amount of flavor, whether it’s sweet, sour, sticky, or citrusy.

It’s really easy to marinate chicken. You can do it in as little as 30 minutes or leave it in the fridge overnight. You can even freeze it with the marinade for later meals. Homemade marinades make chicken taste better and more tender by using fresh, high-quality ingredients and less salt, sugar, and preservatives.

These marinades come in a wide range of flavors, from honey mustard to cilantro lime, barbecue, and ginger garlic. They’re not only cheap to make, but they’re also a lot healthier than the ones you buy at the store because you get to choose what goes into them!

I always cut up the chicken into smaller pieces before freezing it when I buy it in bulk. This is a good time to marinate it! I’ll get some freezer bags ready, cut up the raw chicken, add the marinade ingredients, seal them up, and then put them in the fridge or freezer depending on when I need them. It makes getting ready for meals so much easier!

The longer you marinate the chicken, the better it will taste. The amount of chicken you have will affect how long you should marinate it. I also suggest turning the chicken over halfway through so that it soaks evenly.

• 30 MINUTES: This is the least amount of time you need to add flavor. If you’re in a hurry, 30 minutes is enough time to let the chicken soak.
• 3 HOURS: I like to marinate my chicken for at least 3 hours to get the best flavor. The flavors will get stronger the longer it sits.

You can marinate chicken and keep it in a Ziploc freezer bag for up to three to four months. Just get rid of any extra air, seal it tightly, and freeze it until you need it.

Put the marinade and raw chicken in a container that won’t let air in and put it in the fridge for 3 to 24 hours. The chicken will taste better the longer it soaks. If you don’t use the marinade within 1 to 2 days, throw it away.

It’s very easy to freeze chicken with marinade. Put everything in a good freezer bag (Ziploc works best). I like to use these useful clips to keep the bag from spilling and to help it stand up. Make sure to get as much air out of the bag as you can, seal it tightly, and put it flat in the freezer. For three to four months, it will stay fresh.

TIPS FOR DEFROSTING: I always take my chicken out of the freezer the night before and put it in a bowl of shallow water in the fridge to speed up the process.

1. Marinade with ginger and garlic for teriyaki

Things you need:

• 2 pounds of boneless, skinless chicken breast, which is about 4 medium chicken breasts
• ¼ cup of soy sauce or tamari sauce
• ¼ cup of honey or brown sugar
• ¼ cup of olive oil
• 1 teaspoon of flour
• 2 minced garlic cloves
• 1 teaspoon of ground ginger
• ½ teaspoon of salt
• ¼ teaspoon of ground black pepper

How to:

1. Put the chicken breasts and the marinade ingredients in a freezer bag or an airtight container. Get rid of extra air and seal it up tightly.
2. Put it in the fridge for at least 30 minutes, but for the best taste, let it marinate for at least 3 hours or overnight.
3. You can keep the marinated raw chicken in the freezer for up to three months. To speed up defrosting, put it in the fridge overnight or in a bowl of cold water (inside the fridge).
4. You can throw away extra marinade or use it to cook by baking, air frying, stir-frying, pan-frying, or grilling (see my cooking tips at the end of this blog post).

2. Lemon Garlic Marinade

Ingredients:

• 2 pounds of chicken breasts without bones or skin, which is about four medium-sized breasts
• ¼ cup of lemon juice and ¼ cup of extra virgin olive oil
• 4 tablespoons of lemon zest, which is about 2 lemons
• 2 cloves of garlic, chopped finely
• 1 teaspoon of dried parsley
• 1 teaspoon of salt, sea salt is best
• ¼ teaspoon of ground black pepper

How to do it:

1. Put the chicken breasts and the marinade ingredients in a freezer bag or an airtight container. Get rid of extra air and seal it up tightly.
2. Put it in the fridge for at least 30 minutes, but for the best taste, let it marinate for at least 3 hours or overnight.
3. You can keep the marinated raw chicken in the freezer for up to three months. To speed up defrosting, put it in the fridge overnight or in a bowl of cold water (inside the fridge).
4. Throw away any extra marinade or use it to cook by baking, air frying, stir-frying, pan-frying, or grilling (see my cooking tips at the end of this blog post).

3. Marinade with honey and mustard

Ingredients:

• 2 pounds of chicken breast, which is about four medium-sized breasts
• ¼ cup of extra virgin olive oil
• ¼ cup lemon juice or white vinegar
• ¼ cup honey
• 2 tablespoons dijon mustard
• 3 minced garlic cloves
• 1 teaspoon salt, preferably sea salt
• ½ teaspoon of black pepper ground

Directions:

1. Put the chicken breasts and the marinade ingredients in a freezer bag or an airtight container. Get rid of extra air and seal it up tightly.
2. Put it in the fridge for at least 30 minutes, but for the best taste, let it marinate for at least 3 hours or overnight.
3. You can keep the marinated raw chicken in the freezer for up to three months. To speed up defrosting, put it in the fridge overnight or in a bowl of cold water (inside the fridge).
4. Throw away any extra marinade or use it to cook by baking, air frying, stir-frying, pan-frying, or grilling it (see my cooking tips at the end of this blog post).

4. Marinade with Ginger and Pineapple

• 2 pounds of boneless, skinless chicken breast, which is about four medium-sized breasts
• ½ cup of juice from a pineapple
• 3 tablespoons of soy sauce or tamari sauce
• 2 tablespoons of olive oil
• 1 teaspoon of onion powder
• 1 teaspoon of ground ginger
• 1 teaspoon of salt, sea salt is best
• ½ teaspoon of ground black pepper

Directions:

1. Put the chicken breasts and the marinade ingredients in a freezer bag or an airtight container. Get rid of extra air and seal it up tightly.
2. Put it in the fridge for at least 30 minutes, but for the best taste, let it marinate for at least 3 hours or overnight.
3. You can keep the marinated raw chicken in the freezer for up to three months. To speed up the thawing process, put it in the fridge overnight or in a bowl of cold water (inside the fridge).
4. Get rid of any extra marinade or use it to cook by baking, air frying, stir-frying, pan-frying, or grilling (see my cooking tips at the end of this post).

5. Cilantro Lime Marinade

• 2 pounds of chicken breast without bones or skin, or about 4 medium chicken breasts
• ¼ cup of olive oil
• ¼ cup fresh cilantro, minced
• ½ cup lime juice
• 4 tablespoons lime zest
• 1 teaspoon salt, preferably sea salt
• ½ teaspoon of ground black pepper

Directions:

1. Put the chicken breasts and the marinade ingredients in a freezer bag or an airtight container. Get rid of extra air and seal it up tightly.
2. Put it in the fridge for at least 30 minutes, but for the best taste, let it marinate for at least 3 hours or overnight.
3. You can keep the marinated raw chicken in the freezer for up to three months. To speed up the defrosting process, put it in the fridge overnight or in a bowl of cold water (inside the fridge).
4. Throw away any extra marinade or use it to cook, such as by baking, air frying, stir-frying, pan-frying, or grilling (see my cooking tips at the end of this blog post).

6. Marinade with basil and balsamic vinegar

• 2 pounds of chicken breast with no bones or skin, which is about 4 medium chicken breasts
• ¼ cup of olive oil
• ¼ cup of balsamic vinegar
• 1 tablespoon of dried basil and 2 minced garlic cloves
• 1 teaspoon of salt and 1/2 teaspoon of ground black pepper

Directions:

1. Put the chicken breasts and the marinade ingredients in a freezer bag or an airtight container. Get rid of extra air and seal it up tightly.
2. Put it in the fridge for at least 30 minutes, but for the best taste, let it marinate for at least 3 hours or overnight.
3. You can keep the marinated raw chicken in the freezer for up to three months. To speed up the thawing process, put it in the fridge overnight or in a bowl of cold water (inside the fridge).
4. Throw away any extra marinade or use it to cook by baking, air frying, stir-frying, pan-frying, or grilling (see my cooking tips at the end of this blog post).

7. Barbecue Marinade

• Two pounds of boneless, skinless chicken breast, or about four medium-sized chicken breasts.
• ¼ cup of honey
• ¼ cup of barbecue sauce
• ¼ cup of lemon juice or white vinegar
• ½ tablespoon of chili powder

How to:

1. Put the chicken breasts and the marinade ingredients in a freezer bag or an airtight container. Get rid of extra air and seal it up tightly.
2. Put it in the fridge for at least 30 minutes, but for the best taste, let it marinate for at least 3 hours or overnight.
3. You can keep the marinated raw chicken in the freezer for up to three months. To speed up the defrosting process, put it in the fridge overnight or in a bowl of cold water (inside the fridge).
4. Throw away any extra marinade or use it to cook—bake, air fry, stir-fry, pan-fry, or grill (see my cooking tips at the end of this blog post).

8. Fajita Marinade

• 2 pounds of chicken breast without bones or skin, or about 4 medium-sized chicken breasts
• ¼ cup of extra virgin olive oil
• ¼ cup of honey or pure maple syrup
• 1/4 cup of lemon or lime juice
• 1 tsp. of onion powder
• 1 teaspoon of garlic powder
• ½ teaspoon of chili powder
• ½ teaspoon of paprika
• ¼ teaspoon of cumin

How to:

1. Put the chicken breasts and the marinade ingredients in a freezer bag or an airtight container. Get rid of extra air and seal it up tightly.
2. Put it in the fridge for at least 30 minutes, but for the best taste, let it marinate for at least 3 hours or overnight.
3. You can keep the marinated raw chicken in the freezer for up to three months. To speed up the thawing process, put it in the fridge overnight or in a bowl of cold water (inside the fridge).
4. You can throw away the extra marinade or use it to cook (see my cooking tips at the bottom of this post). You can bake, air fry, stir-fry, pan-fry, or grill it.

There are so many ways to use your marinated chicken! I have used mine in the slow cooker, baked it on a sheet pan, grilled it on the BBQ, or pan-fried it for a quick meal.

How to Cook Chicken in a Frying Pan

1. Put some cooking oil in a frying pan and heat it over medium-high heat.
2. Add the chicken breast and marinade to the pan when it is hot.
3. Cook for 3 to 5 minutes, then flip and cook for another 3 to 5 minutes, or until done.

How to Bake Chicken in the Oven

It will take longer if you have a big chicken breast. That’s why I like to use the meat thermometer.

1. Set the oven to 400°F.
2. Put parchment paper or aluminum foil on a baking sheet.
3. Put the chicken breast on the baking sheet.
4. Cook boneless chicken breast in the oven for 20 to 25 minutes, or until it is fully cooked. When baking, you don’t have to flip or cover the chicken.

Chicken on the grill

1. Set the barbecue to medium heat and put the chicken on the grill.
2. Cover and cook for about five minutes, then turn it over.
3. Add more marinade on top and cook for another 5 minutes, or until the food is done.

Frying Chicken in the Air

To cook chicken breast in the air fryer, follow these steps.

1. Spray the inside of the air fryer tray or basket with cooking spray.
2. Set the air fryer to 375°F and let it heat up for 2 minutes.
3. Put the chicken in the pan and cook it for 10 minutes.
4. Then flip it over and cook it for another 8 to 10 minutes, or until it is fully cooked.

How can you tell when chicken is done cooking?

When you cook chicken, it will change from pink and see-through to white and solid. The USDA says that all poultry should have an internal temperature of 165°F to make sure it is fully cooked.

To make sure the chicken has reached this safe temperature, use a meat thermometer to check the thickest part of the bird.

Questions and Answers

Do you soak chicken in a marinade before cooking it?

Yes, marinating the raw chicken is the best way to get the best flavor. The marinade won’t soak into the chicken properly if it’s cooked.

Is it okay to marinate frozen chicken?

Yes, you can add the frozen chicken straight to the marinade and let it defrost fully in the fridge before cooking. This can take up to 24 hours, first to allow the chicken to thaw, and then to absorb the marinade flavors.

Do I Have To Use Chicken Breast? Can I Use Different Chicken Cuts For Marinade?

Yes! These chicken marinades can be used with any chicken cut including baked chicken legs, wings, chicken thighs, chicken tenders, and bone-in chicken breast. However, different chicken cuts will require different cook times.

Is it okay to leave raw chicken in a marinade overnight?

The USDA food safety information says that you can store raw chicken that is marinating in the fridge for up to two days. Any longer and it should be frozen instead.

Can I Reuse The Marinade?

Since the marinade has been in contact with raw chicken, it’s not safe to reuse it – so always make a fresh marinade for the next batch.

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