Freezer Friendly Chicken Marinades: 4 Simple Recipes

4 freezer chicken marinades: Mexican fajita, maple barbecue, Asian sesame garlic, and lemon garlic herb.

5 from 2 votes

Freezer Friendly Chicken Marinades: 4 Simple Recipes

Stock your freezer with these 4 simple and delicious freezer friendly chicken marinades next time you buy chicken in bulk at the grocery store. Just a couple minutes of prep work will save time and effort later when you're looking for an easy weeknight dinner.

Servings pounds

Prep Time 10

Total Time 10

Equipment

Freezer-safe bags

Ingredients

Mexican Fajita Chicken Marinade

1 pound chicken breast trimmed
½ cup vegetable oil
½ cup lime juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon fine sea salt
½ teaspoon ground red cayenne pepper
½ teaspoon paprika
½ teaspoon cumin

Asian Sesame Garlic Chicken Marinade

1 pound chicken breast trimmed
¼ cup vegetable oil
¼ cup low sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons lemon juice
2 tablespoons sesame oil
2 teaspoons chili garlic sauce
1 teaspoon minced ginger or ground ginger

Lemon Garlic Herb Chicken Marinade

1 pound chicken breast trimmed
½ cup olive oil
½ cup lemon juice
1 tablespoon minced garlic
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon fine sea salt
1 teaspoon black pepper

Maple Barbecue Chicken Marinade

1 pound chicken breast trimmed
½ cup vegetable oil
¼ cup apple cider vinegar
¼ cup dark maple syrup
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon fine sea salt
½ teaspoon black pepper
½ teaspoon mustard powder

US Customary - Metric

Instructions

Whisk together marinade ingredients in a small bowl.
Add chicken to a freezer-safe bag, then add the marinade. Seal tightly, making sure to press all the air out of the bag.
Freeze for up to 3 months. Defrost in the refrigerator for 24 to 36 hours before cooking.

Notes

Notes on freezing & marinating chicken: The chicken won't marinate while it's frozen, since it can't absorb the ingredients. To allow enough time for the meat to properly marinate, we recommend taking your marinated chicken out of the freezer 24 to 36 hours ahead of when you want to cook it, and putting it in the fridge. Try to lay the bag flat so that all of the chicken stays submerged in the liquid as it defrosts.

Serving suggestions: Here's what we love to use these different chicken marinades for:

Mexican fajita chicken: Fajitas, tacos, Mexican chicken and rice bowls, quesadillas, and southwest salads
Asian sesame garlic chicken: Stir fries, chicken and rice bowls, lettuce wraps, or skewers
Lemon garlic herb chicken: Grilled chicken and veggie dinners, salads, sandwiches, wraps, or pasta
Maple barbecue chicken: Barbecue style dinners with cornbread and sweet potatoes, salads, sandwiches, wraps, or as a pizza topping

Recipe variations: All you need to make a good marinade is 4 main components - acid, oil, salt, and flavoring. Use this template and our recipes as a guide for adjusting these marinades to fit your tastes, or work with the ingredients you already have in your kitchen.

Author: Nicole & Alex Langdon

Calories: 1530kcal

Course: Dinner, Main Course

Cuisine: American, Asian, Mexican

Diet: Gluten Free

Nutrition