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5 Chicken Marinades – Part 3

These freezer chicken marinades are an easy, no-stress way to get flavorful dinners ready ahead of time. Everything gets mixed in a bowl or directly in a zip-top bag, massaged and shaken around, then popped straight into the freezer for later. When you’re ready to cook, you’ve already done the hardest part and dinner comes together fast with maximum flavor.
Prep Time40 minutes
Total Time40 minutes
Yields4 per marinade
Print Recipe Pin Recipe
Servings4 per marinade

Ingredients

PERSIAN CHICKEN MARINADE

  • 1 1/2 pounds chicken thighs or breast, chopped or whole
  • 1/4 cup plain yogurt
  • 1/2 yellow onion, grated
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons saffron water
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper

KOREAN CHICKEN MARINADE

  • 1 1/2 pounds chicken thighs or breast, chopped or whole
  • 1/4 cup gochujang paste
  • 4 tablespoons light brown sugar
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon finely minced garlic
  • 1 teaspoon ginger paste
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon salt, or to taste
  • 1/2 teaspoon gochugaru, optional

GREEK CHICKEN MARINADE

  • 1 1/2 pounds chicken thighs or breast, chopped or whole
  • 1/3 cup plain yogurt
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 tablespoon yellow mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper

CHIPOTLE CHICKEN MARINADE

  • 1 1/2 pounds chicken thighs or breast, chopped or whole
  • 3 –4 tablespoons chipotle adobo paste
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper

TERIYAKI CHICKEN MARINADE

  • 1 1/2 pounds chicken thighs or breast, chopped or whole
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 2 green onions, finely chopped

Instructions 

PERSIAN CHICKEN

  1. To make the saffron water, place the saffron threads in a small bowl, top with a few ice cubes, and let the ice melt completely.
  2. Add all marinade ingredients (including bloomed saffron) to a bowl or directly into a zip-top bag and mix together. Add the chicken and toss until evenly coated. If you used a bowl, transfer to the ziploc bag now.
  3. Seal the bag tightly, pressing out as much air as possible, then massage and shake around to coat the chicken evenly.
  4. Label the bag with the marinade name and date, then place flat in the freezer.

KOREAN CHICKEN

  1. Add all marinade ingredients to a bowl or directly into a zip-top bag and mix together. Add the chicken and toss until evenly coated. If you used a bowl, transfer to the ziploc bag now.
  2. Seal the bag tightly, pressing out excess air, then massage and shake around until the chicken is fully coated.
  3. Label with the marinade name and date, then place flat in the freezer.

GREEK CHICKEN

  1. Add all marinade ingredients to a bowl or directly into a zip-top bag and mix together. Add the chicken and toss until evenly coated. If you used a bowl, transfer to the ziploc bag now.
  2. Seal tightly, removing as much air as possible, then massage and shake around to evenly coat the chicken.
  3. Label with the marinade name and date, then place flat in the freezer.

CHIPOTLE CHICKEN

  1. Add all marinade ingredients to a bowl or directly into a zip-top bag and mix together. Add the chicken and toss until evenly coated. If you used a bowl, transfer to the ziploc bag now.
  2. Seal tightly, pressing out excess air, then massage and shake around until evenly coated.
  3. Label with the marinade name and date, then place flat in the freezer.

TERIYAKI CHICKEN

  1. Add all marinade ingredients to a bowl or directly into a zip-top bag and mix together. Add the chicken and toss until evenly coated. If you used a bowl, transfer to the ziploc bag now.
  2. Seal tightly, removing excess air, then massage and shake around to coat evenly.
  3. Label with the marinade name and date, then place flat in the freezer.

Notes

Q: How long can these chicken marinades stay in the freezer?
A: For best quality, use within 3 months, though they’re safe for up to 4 months if kept well sealed.
Q: Do I need to thaw the chicken before cooking?
A: It’s best to thaw the bag overnight in the refrigerator so the chicken cooks evenly and has time to absorb the marinade.
Q: Can I use chicken breast instead of thighs (or vice versa)?
A: Yes, you can use either chicken breast or thighs for any of these marinades. You can also leave the chicken whole, chop it into chunks, or cut it into cubes depending on how you plan to cook or serve it.
Q: Can I reuse the marinade after thawing?
A: No. Once the raw chicken has been in the marinade, discard any excess before cooking.
Q: What’s the best way to thaw freezer marinades quickly?
A: Place the sealed bag in a bowl of cold water, changing the water every 30 minutes until thawed.
Q: Can I double or triple these recipes for meal prep?
A: Absolutely. Just use separate freezer bags and label each one clearly with the marinade name and date.

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!