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+ servings
4 ziptop bags folded over with chicken breast each marinating in different recipes.
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5 from 48 votes

Chicken Marinade Recipes

These chicken breast marinades are easy to make, full of flavor, and perfect for any cooking method, including grilling, baking, and pan-frying!
Course Sauces, Tutorial
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Marinade Time 2 hours
Total Time 2 hours 35 minutes
Servings 2 per marinade
Calories 636kcal
Author Yumna Jawad

Ingredients

  • 1 ½ pounds boneless skinless chicken breast for each marinade

Soy Ginger

Lemon Herb

Fajita

Honey Mustard

  • ¼ cup whole grain mustard
  • 3 tablespoons honey
  • 1 tablespoon neutral oil
  • 1 garlic clove minced
  • ½ teaspoon salt
  • ¼ teaspoon paprika

Instructions

Marinade 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 or, if desired, 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 165 degrees F, 20-30 minutes. Let the chicken rest at least 5 minutes before slicing.

To Grill

  • 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 on each side, or until a thermometer registers 165 degrees. Remove the chicken from the grill and let it rest 5 minutes before slicing.

Stovetop

  • To cook on the stove, 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 in the preheated pan. Cook the chicken for 7-8 minutes on each side, or until golden brown and a thermometer registers 165 degrees. Remove the chicken from the pan and let it rest for 5 minutes before slicing.

Notes

*Nutrition for Lemon Chicken.

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