Chicken Marinades
Three freezer-friendly chicken marinades—Greek Lemon, Asian Ginger Garlic, and Piri Piri—make weeknight dinners easier and more flavorful. Cook them fresh, or freeze for up to 3 months.
Servings: 4 servings
Ingredients
🇬🇷 Greek Lemon (8 chicken thighs)
🥢 Asian Ginger Garlic (8 chicken thighs)
- ¼ cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 3 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 4 garlic cloves minced
- 1 tablespoon grated fresh ginger
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
Instructions
Freezer Instructions
- Place 8 boneless, skinless chicken thighs in each freezer bag.
- Add the marinade and massage to coat. Remove as much air as possible and freeze flat for up to 3 months. Alternatively, you can let the chicken sit in the marinade in the fridge overnight and cook it the next day.
- If freezing, thaw overnight in the refrigerator before cooking.
- Cook until the chicken reaches an internal temperature of 170-175°F.
Use a bag holder to help the bags stay open without the mess.
To Make with Chicken Breasts
- For 8 boneless, skinless chicken breasts, use the same marinade quantities if the breasts total about 2½–3 lb (1.1–1.4 kg). If they’re very large (closer to 4 lb / 1.8 kg total), increase the marinade by about 50%.
- For fresh chicken, marinate for 2–8 hours. Avoid marinating the lemon-based marinades for more than 24 hours. If you’re freezing the chicken, add the marinade and freeze immediately. As the chicken thaws, it will marinate naturally.
- Cook the chicken until it reaches an internal temperature of 165°F (74°C). If the breasts are very thick, consider pounding them to an even thickness so they cook more evenly and stay juicier.
The Greek Lemon, Asian Ginger Garlic, and Piri Piri marinades all work just as well with chicken breasts as they do with thighs. Thighs are simply a bit more forgiving if slightly overcooked, while breasts benefit from being cooked just to temperature.
Video
Notes
Chicken: These marinades are written for 8 boneless, skinless chicken thighs. You can also use chicken breasts. Use the same amount of marinade for 2½–3 pounds of chicken, or increase it by about 50% for 4 pounds.
Fresh preparation: Marinate chicken in the refrigerator for 2–8 hours. Avoid marinating the Greek Lemon chicken for longer than 24 hours.
Freezer preparation: Add the chicken and marinade to a freezer bag, remove as much air as possible, and freeze flat for up to 3 months. Thaw overnight in the refrigerator.
Cooking: Discard the used marinade and cook the chicken until the thickest part reaches 165°F (74°C).
For even cooking: If using thick chicken breasts, pound them to an even thickness before marinating.
