Chicken is made better with marinades and is perfect for meal prep, plus it’s freezer-friendly.
Recipes
Fajita Marinade:
1 – 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon rice vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground pepper
Lemon Garlic Chicken Marinade:
1 – 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
2 garlic cloves minced
3 tablespoons lemon juice
1/2 teaspoon ground mustard
1 tablespoon fresh dill
1/2 tablespoon rice vinegar
2 teaspoons honey or maple syrup
1/4 teaspoon salt
BBQ Chicken Marinade:
1 – 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
1/4 cup BBQ sauce
1 teaspoon chili powder
1/2 teaspoon smoked paprika
2 cloves garlic minced
1/2 teaspoon salt
1/4 teaspoon pepper
Honey Mustard Chicken Marinade:
1 – 1.5 lbs. boneless skinless chicken breast
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp honey
1 Tbsp dijon mustard
3 garlic cloves – minced
1 tsp salt
½ tsp ground black pepper
Pineapple Chicken Marinade:
1 – 1.5 lbs. boneless skinless chicken breast
1/4 cup pineapple juice
2 Tbsp soy sauce
1 tbsp garlic, minced
1 Tbsp olive oil
1 tsp onion powder
1 tsp ground ginger
1 tsp salt
½ tsp ground black pepper
Directions:
Place the chicken breasts or thighs in a ziplock bag, large bowl or container. In a small bowl or jar, mix together the marinade ingredients. Pour over the chicken and allow to sit for at least 30 minutes, or package in a ziplock bag and store in the freezer up to 3 months.
Cooking Methods
Oven: transfer the chicken and chicken marinade into an oven-safe baking dish. Bake at 400ºF for around 20-30 minutes or until the internal temperature reaches 160ºF.
Grill: grill chicken at 400ºF over direct heat for around 15 minutes or until the internal temperature reaches 160ºF.