5 Chicken Marinades – Part Two!
Life gets busy, and sometimes the last thing you want to do after a long day is stand in the kitchen figuring out dinner. That’s exactly why I love prepping chicken marinades ahead of time and freezing them for when you need a quick, flavorful meal on the fly. These five chicken marinades bring totally different vibes — from creamy lemon herb to spicy shawarma and fragrant Thai green curry. Each one packs serious flavor, and with a little advance prep, you’ll have ready-to-cook chicken waiting in your freezer for any night of the week.
For each marinade, you can use boneless, skinless chicken thighs or breasts — whole, chopped into chunks, or sliced into strips. Choose whatever you like or whatever you have on hand! This flexibility means you can prep for different recipes and cooking methods without extra fuss.
Lemon Herb Garlic Chicken
Start by grabbing a bowl (or go straight for a large zip-top freezer bag to save on dishes). Add some plain yogurt for creaminess and tang, a splash of olive oil for richness, and squeeze in fresh lemon juice to brighten things up. Toss in plenty of chopped fresh cilantro and parsley — fresh herbs are essential here. Add a little mustard for body and a good hit of garlic spread. I used TOOM which is a Lebanese garlic spread but if you don’t have that, add a generous tablespoon of minced garlic or garlic paste. Don’t forget to season with salt and pepper to taste.
Whisk or shake everything together until smooth and creamy. Then add your chicken — thighs or breasts, whole or chopped however you like — and toss until every piece is coated. This marinade helps keep the chicken juicy and full of fresh flavor.
How to Enjoy It:
- Serve grilled or baked chicken over couscous or rice with a big green salad.
- Slice the cooked chicken and stuff it into pita pockets with garlic sauce and pickled onions.
- Roast the chicken with potatoes for a cozy, flavorful dinner.
Spicy Shawarma Chicken
For a bold and warming marinade, start by adding olive oil as your base, then mix in harissa paste for a spicy kick and some tomato paste for depth. Add minced garlic and a handful of warming spices — think allspice, coriander, paprika, cumin, sumac, turmeric, and a pinch of salt and pepper. Whisk or massage everything together until it forms a fragrant paste.
If you want to keep it simple, throw all the ingredients directly into a zip-top bag and mix it by shaking the bag. Add your chicken — sliced thighs or breasts work best here — and make sure every piece is covered in that rich, spicy goodness.
How to Enjoy It:
- Fill pita or flatbreads with the cooked chicken, garlic sauce, and fresh parsley for a street-food vibe.
- Toss into a salad with cucumbers, tomatoes, and tahini dressing.
- Serve over turmeric rice with roasted veggies and a dollop of yogurt.
Miso Honey Chicken
This marinade is all about balancing sweet, salty, and umami flavors. In a bowl or bag, mix white miso paste with a splash of rice vinegar and a drizzle of sesame oil. Sweeten it up with honey, then add minced garlic and fresh ginger paste to give it that unmistakable Asian flavor profile. Pour in some soy sauce and season with salt and pepper.
Stir or shake it until everything’s combined. Coat your chicken — breasts or thighs, whole or chopped — in this sticky, flavorful marinade for the best caramelized finish.
How to Enjoy It:
- Bake or air fry and serve with jasmine rice and sautéed green beans.
- Chop cooked chicken into a cold noodle salad with sesame dressing.
- Top a bowl of ramen or miso soup with sliced chicken.
Pollo Asado
To get that bright and smoky Latin flavor, start by mixing a neutral oil with fresh orange and lime juice. Add soy sauce for some umami, then whisk in smoked paprika, cumin, oregano, garlic powder, onion powder, and a little cayenne if you want some heat. Finish with a good pinch of salt and black pepper.
Mix everything well until smooth. You can make this marinade right in your freezer bag if you want fewer dishes to wash. Toss in your preferred chicken pieces — whole thighs, breasts, or chopped chunks — and coat thoroughly.
How to Enjoy It:
- Grill with charred corn, avocado, and black bean salad.
- Shred for tacos or burrito bowls.
- Roast with potatoes and peppers for a one-pan meal.
Thai Green Curry Chicken
This one’s so fragrant and has the most addictive creamy flavor! Start with some coconut oil, then add freshly minced garlic and ginger paste. Stir in soy sauce and green curry paste to bring that authentic Thai spice. Add ground coriander, a splash of coconut milk, and a little brown sugar to balance the flavors. Finish with chopped cilantro, salt, pepper, a squeeze of fresh lime juice, and fresh basil.
Whisk or squeeze everything in a bag until creamy and well combined. Add your chicken — thighs or breasts, sliced or chopped — and make sure every piece is soaked in that beautiful curry marinade.
How to Enjoy It:
- Stir-fry and serve with jasmine rice and steamed veggies.
- Simmer with extra coconut milk and vegetables for a green curry stew.
- Top rice noodle bowls with fresh herbs and crushed peanuts.
Freezing & Thawing Tips
Once your chicken is well coated in marinade, transfer it to a freezer-safe bag or airtight container. Press out as much air as you can to prevent freezer burn, then label with the marinade name and date before popping it in the freezer. These will keep fresh for about 3 months.
When it’s time to cook, thaw your chicken overnight in the fridge or speed things up by placing the sealed bag in cold water for an hour or two. Once thawed, you can marinate for an extra hour if you want, or cook right away — either way, you’re in for a flavorful, fuss-free dinner.
Looking to Meal Prep More? Try These Recipes Out!
- 5 Chicken Marinades – Part 1
- Egg, Chicken, & Tuna Salad
- Steak Marinades – 5 Different Ways
- Breakfast Meal Prep
- 5 Ways to Marinate Salmon
If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.
To see more recipes and behind the scenes, follow along on Instagram and Youtube! I’m also now on Pinterest pinning away so stop by and see what’s up.
5 Chicken Marinades – Part 2
Ingredients
LEMON HERB GARLIC CHICKEN- 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
🍋 LEMON HERB GARLIC CHICKEN
- In a large bowl, whisk together yogurt, olive oil, lemon juice, cilantro, parsley, mustard, garlic spread, salt, and pepper until smooth.
- Add chicken and coat them well in the marinade.
- Transfer the chicken and marinade to a freezer-safe bag or container, press out excess air, and seal.
- Label and freeze for up to 3 months.
- To thaw: Place in the fridge overnight, or submerge sealed bag in cold water for a quicker thaw (about 1–2 hours).
- When ready to cook, grill, air fry, bake, or sear until the chicken is cooked through and golden.
🌶️ SPICY SHAWARMA CHICKEN
- In a mixing bowl, combine olive oil, harissa, tomato paste, garlic, allspice, coriander, paprika, cumin, salt, sumac, black pepper, and turmeric.
- Whisk into a thick, spicy marinade.
- Add chicken and toss to coat evenly.
- Transfer the chicken and marinade to a freezer-safe bag or container, press out excess air, and seal.
- Label and freeze for up to 3 months.
- To thaw: Place in the fridge overnight, or submerge sealed bag in cold water for a quicker thaw (about 1–2 hours).
- Cook by searing in a hot pan, air frying, or grilling until tender and charred at the edges.
🍯 MISO HONEY CHICKEN
- In a bowl, mix together miso paste, rice vinegar, sesame oil, honey, garlic, ginger paste, soy sauce, salt, and black pepper until smooth.
- Add chicken and turn to coat them in the marinade.
- Transfer the chicken and marinade to a freezer-safe bag or container, press out excess air, and seal.
- Label and freeze for up to 3 months.
- To thaw: Place in the fridge overnight, or submerge sealed bag in cold water for a quicker thaw (about 1–2 hours).
- Cook by baking, air frying, or pan-searing until caramelized and fully cooked.
🍊 POLLO ASADO
- In a large bowl, combine oil, orange juice, lime juice, soy sauce, paprika, cumin, oregano, salt, garlic powder, onion powder, cayenne, and black pepper.
- Mix well to create a zesty, smoky marinade.
- Add chicken (any cut) and massage the marinade into each piece.
- Transfer the chicken and marinade to a freezer-safe bag or container, press out excess air, and seal.
- Label and freeze for up to 3 months.
- To thaw: Place in the fridge overnight, or submerge sealed bag in cold water for a quicker thaw (about 1–2 hours).
- Cook on a grill, bake in the oven, or air fry until golden and juicy.
🍛 THAI GREEN CURRY CHICKEN
- In 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.
- Add chicken and mix until every piece is coated.
- Transfer the chicken and marinade to a freezer-safe bag or container, press out excess air, and seal.
- Label and freeze for up to 3 months.
- To thaw: Place in the fridge overnight, or submerge sealed bag in cold water for a quicker thaw (about 1–2 hours).
- Cook in a pan until caramelized and cooked through, or air fry for a crisp finish.
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WHAT DO YOU THINK OF THIS RECIPE?
HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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Thank you so much for these freezer meal recipes! My husband and I have been trying each marinade, and they have all been a huge hit! We cook the frozen chicken thighs with brown rice directly in an instant pot (no need to thaw). The tandoori and chicken shawarma have been our favorites so far 😊
My phone is not allowing me to give a rating, but I would definitely give both chicken marinade series a 5/5 stars!
DELICIOUS LEMON GARLIC MARINADE!!!! Instead of using garlic sauce, I used tahini, but the flavor is immaculate! Thank you!