4 Easy Chicken Marinade Recipes
Four simple Chicken Marinade recipes for chicken breast with lemon herb, soy ginger, fajita, and honey mustard options.
Servings: 2 per marinade
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breast for each marinade
Lemon Herb
Soy Ginger
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon ginger minced
- 2 garlic cloves minced
Fajita
- ¼ cup neutral oil
- 3 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon paprika
Honey Mustard
Instructions
Marinate the Chicken
- Combine the ingredients for the marinade in a mixing bowl, baking dish, or resealable freezer bag. Add the chicken and turn to coat. Cover or seal tightly (if using a plastic resealable bag).
- Refrigerate for at least 2 hours and up to 24 hours. Or, freeze for up to 3 months. If frozen, thaw completely in the refrigerator before cooking.
- Cook the chicken according to desired cooking technique.
To Bake
- Preheat the oven to 350°F. Place the marinated chicken in an oven-safe dish with its marinade and bake, basting with the marinade every 10 minutes, until a thermometer registers 165ºF, 20–30 minutes. Let the chicken rest at least 5 minutes before slicing.
To Grill
- Preheat the grill over medium-high heat and lightly brush with oil. Remove the chicken from the marinade, shaking off the excess, and grill for 7–8 minutes per side, or until a thermometer registers 165ºF. Remove the chicken from the grill and let it rest 5 minutes before slicing.
To Pan-Sear
- Heat a tablespoon of oil in a large pan over medium-high heat. Remove the chicken from the marinade, shaking off the excess, and place it in the preheated pan. Cook the chicken for 7–8 minutes per side, or until golden brown and a thermometer registers 165ºF. Remove the chicken from the pan and let it rest for 5 minutes before slicing.
Video
Notes
Note: The nutrition information is for the Lemon Herb Chicken variation.
My Top Tip: Don’t marinate chicken too long. Acidic marinades with ingredients like lemon juice, vinegar, or mustard can start to break down the chicken if it sits too long. For these marinades, 2–12 hours is ideal, and try not to go past 24 hours or the texture can become mushy.
Storage: Store the cooked chicken breasts in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. Be careful not to overheat it, because it can dry out.
Freezing: You can freeze uncooked chicken breasts in their marinade. Place the chicken and the marinade in a freezer-safe bag. Lay it flat on the counter and remove as much air as possible before sealing. This helps you avoid freezer burn from excess liquid. The chicken will last in the freezer for about 6 weeks. Thaw in the fridge overnight before baking, grilling, or pan-searing.
Nutrition
Calories: 636kcal | Carbohydrates: 3g | Protein: 72g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.04g | Cholesterol: 218mg | Sodium: 977mg | Potassium: 1301mg | Fiber: 1g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 2mg
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