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5 Chicken Marinades – Part 2

Say goodbye to boring weeknight dinners with these five bold and flavorful chicken marinades, perfect for meal prepping in advance. Just toss the chicken in the marinade, pop it in the freezer, and you'll have ready-to-cook meals on hand anytime. It’s the easiest way to bring variety and flavor to your dinners without the last-minute stress!
Prep Time45 minutes
Total Time45 minutes
Yields4 servings per marinade
Print Recipe Pin Recipe
Servings4 servings per marinade

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

SPICY SHAWARMA CHICKEN

  • 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

MISO HONEY CHICKEN

  • 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

POLLO ASADO

  • 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

GREEN CURRY CHICKEN

  • 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

  1. In a large bowl, whisk together yogurt, olive oil, lemon juice, cilantro, parsley, mustard, garlic spread, salt, and pepper until smooth.
  2. Add chicken and coat them well in the marinade.
  3. Transfer the chicken and marinade to a freezer-safe bag or container, press out excess air, and seal.
  4. Label and freeze for up to 3 months.
  5. To thaw: Place in the fridge overnight, or submerge sealed bag in cold water for a quicker thaw (about 1–2 hours).
  6. When ready to cook, grill, air fry, bake, or sear until the chicken is cooked through and golden.

🌶️ SPICY SHAWARMA CHICKEN

  1. In a mixing bowl, combine olive oil, harissa, tomato paste, garlic, allspice, coriander, paprika, cumin, salt, sumac, black pepper, and turmeric.
  2. Whisk into a thick, spicy marinade.
  3. Add chicken and toss to coat evenly.
  4. Transfer the chicken and marinade to a freezer-safe bag or container, press out excess air, and seal.
  5. Label and freeze for up to 3 months.
  6. To thaw: Place in the fridge overnight, or submerge sealed bag in cold water for a quicker thaw (about 1–2 hours).
  7. Cook by searing in a hot pan, air frying, or grilling until tender and charred at the edges.

🍯 MISO HONEY CHICKEN

  1. In a bowl, mix together miso paste, rice vinegar, sesame oil, honey, garlic, ginger paste, soy sauce, salt, and black pepper until smooth.
  2. Add chicken and turn to coat them in the marinade.
  3. Transfer the chicken and marinade to a freezer-safe bag or container, press out excess air, and seal.
  4. Label and freeze for up to 3 months.
  5. To thaw: Place in the fridge overnight, or submerge sealed bag in cold water for a quicker thaw (about 1–2 hours).
  6. Cook by baking, air frying, or pan-searing until caramelized and fully cooked.

🍊 POLLO ASADO

  1. In a large bowl, combine oil, orange juice, lime juice, soy sauce, paprika, cumin, oregano, salt, garlic powder, onion powder, cayenne, and black pepper.
  2. Mix well to create a zesty, smoky marinade.
  3. Add chicken (any cut) and massage the marinade into each piece.
  4. Transfer the chicken and marinade to a freezer-safe bag or container, press out excess air, and seal.
  5. Label and freeze for up to 3 months.
  6. To thaw: Place in the fridge overnight, or submerge sealed bag in cold water for a quicker thaw (about 1–2 hours).
  7. Cook on a grill, bake in the oven, or air fry until golden and juicy.

🍛 THAI GREEN CURRY CHICKEN

  1. 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.
  2. Add chicken and mix until every piece is coated.
  3. Transfer the chicken and marinade to a freezer-safe bag or container, press out excess air, and seal.
  4. Label and freeze for up to 3 months.
  5. To thaw: Place in the fridge overnight, or submerge sealed bag in cold water for a quicker thaw (about 1–2 hours).
  6. Cook in a pan until caramelized and cooked through, or air fry for a crisp finish.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!