5 Chicken Marinades that will take your Food Prep to Another Level! Pt. 2

Ingredients

• 1 lb Chicken Breast (cut into strips for each marinade batch)
• 3.75 tsp Salt (divided among marinades (approx 3/4 tsp each))
• 3.75 tsp Black Pepper (divided among marinades (approx 3/4 tsp each))
• 4 tsp Garlic (fresh) (crushed; used in Balsamic Herb, Honey Mustard, Fajita, and Pesto)
• 2.5 tbsp Dijon Mustard (Balsamic Herb and Honey Mustard marinades)
• 10 tbsp Olive Oil (used in all five marinades)
• 2 tbsp Balsamic Vinegar (Balsamic Herb marinade)
• 1 tsp Dried Rosemary (crushed before adding to Balsamic Herb)
• 1 tsp Dried Thyme (Balsamic Herb marinade)
• 1 tbsp Fresh Parsley (optional garnish for Balsamic Herb)
• 1 tsp Garlic Powder (Shawarma and Fajita marinades)
• 0.25 tsp Ground Cinnamon (tiny hint for Shawarma)
• 2 tsp Ground Coriander (Shawarma (1 tsp) and Fajita (1/2 tsp))
• 0.5 tsp Allspice (Shawarma)
• 0.5 fruit Lemon (Half lemon, quartered with skin for Shawarma)
• 2 tbsp Honey (Honey Mustard marinade)
• 1 tbsp Fresh Lemon Juice (Honey Mustard marinade)
• 1 tbsp Chili Powder (Fajita marinade (heaping tsp ≈ 1 tbsp))
• 0.75 tsp Ground Cumin (Fajita marinade)
• 0.5 fruit Lime (Juice of half a lime for Fajita)
• 3 tbsp Prepared Basil Pesto (Pesto chicken; store‑bought or homemade)
• 1 tsp Red Wine Vinegar (Splash for Pesto chicken)

Instructions

1. Prep Chicken

   Trim any excess fat from the chicken breast and cut into uniform strips (about 1‑inch wide). Divide the strips into five equal portions, one for each marinade.

   Time: PT5M

2. Balsamic Herb Marinade

   In a mixing bowl combine 3/4 tsp salt, 3/4 tsp black pepper, 1 tsp crushed fresh garlic, 1 tsp dried rosemary (crushed), 1 tsp dried thyme, 1 tbsp Dijon mustard, 2 tbsp olive oil, 2 tbsp balsamic vinegar, and optional 1 tbsp chopped fresh parsley. Add one portion of chicken strips, toss to coat thoroughly.

   Time: PT5M

3. Shawarma Marinade

   In a separate bowl mix 3/4 tsp salt, 3/4 tsp black pepper, 1 tsp garlic powder, 1/4 tsp ground cinnamon, 1 tsp ground coriander, 1/2 tsp allspice, 1 tsp crushed fresh garlic, juice from half a lemon (including the zest from the quarters), and 2 tbsp olive oil. Add the second portion of chicken strips and coat evenly.

   Time: PT5M

4. Honey Mustard Marinade

   Combine 1.5 tbsp Dijon mustard, 3/4 tsp salt, 3/4 tsp black pepper, 2 tbsp honey, 1 heaping tsp crushed garlic, 2 tbsp olive oil, and a splash (≈1 tbsp) fresh lemon juice in a bowl. Add the third portion of chicken strips and mix until glossy.

   Time: PT5M

5. Fajita Marinade

   Stir together 3/4 tsp salt, 1/2 tsp black pepper, 1 tbsp heaping chili powder, 1/2 tsp garlic powder, 1 tsp fresh crushed garlic, 3/4 tsp ground cumin, 1/2 tsp ground coriander, 2 tbsp olive oil, and juice of half a lime. Toss the fourth portion of chicken strips in the mixture.

   Time: PT5M

6. Basil Pesto Marinade

   In a bowl combine 3/4 tsp salt, 1/2 tsp black pepper, 1 heaping tsp fresh crushed garlic, 1 tbsp chopped fresh parsley (optional), 3 tbsp prepared basil pesto, 2 tsp olive oil, and a splash (≈1 tsp) red wine vinegar. Coat the final portion of chicken strips thoroughly.

   Time: PT5M

7. Bag and Store

   Divide each marinated chicken portion into its own freezer‑safe zip‑top bag, squeeze out excess air, label with the name of the marinade and date, and place in the refrigerator if you’ll cook within 3 days or in the freezer for longer storage.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

25 g

Carbohydrates

5 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken thighs, Chicken tenders
• Instead of Salt: Kosher salt, Sea salt
• Instead of Black Pepper: White pepper
• Instead of Garlic (fresh): Garlic powder (1 tsp = 1/2 tsp fresh)
• Instead of Dijon Mustard: Spicy brown mustard, Whole grain mustard
• Instead of Olive Oil: Vegetable oil, Avocado oil
• Instead of Balsamic Vinegar: Red wine vinegar
• Instead of Dried Rosemary: Dried thyme, Italian herb blend
• Instead of Dried Thyme: Dried oregano
• Instead of Fresh Parsley: Fresh cilantro
• Instead of Garlic Powder: Fresh garlic (1 tsp = 1/2 tsp powder)
• Instead of Ground Cinnamon: Ground allspice
• Instead of Ground Coriander: Ground cumin
• Instead of Allspice: Ground cloves
• Instead of Lemon: Lime juice
• Instead of Honey: Maple syrup
• Instead of Fresh Lemon Juice: Lime juice
• Instead of Chili Powder: Paprika + cayenne
• Instead of Ground Cumin: Ground coriander
• Instead of Lime: Lemon juice
• Instead of Prepared Basil Pesto: Homemade pesto
• Instead of Red Wine Vinegar: Apple cider vinegar

Equipment Needed

• Mixing Bowl
• Measuring Spoons
• Whisk or Fork
• Freezer‑Safe Zip‑Top Bag
• Knife
• Cutting Board
• Garlic Press (optional) (optional)

Critical Steps — Do Not Skip

• Crushing dried herbs (rosemary, thyme) releases essential oils for flavor.
• Ensuring each chicken portion is fully coated prevents dry spots after cooking.
• Labeling bags with date and type avoids confusion and ensures food safety.

Chef Tips from the Video

• Use a kitchen scale for the chicken to keep portion sizes consistent across marinades.
• Toast the dried herbs briefly in a dry pan for 30 seconds before crushing to boost aroma.
• For extra crispness, pat the chicken dry after removing from the bag before grilling.

Troubleshooting

Storage

Refrigerator: Up to 3 days in a sealed container or zip‑top bag.

Freezer: Up to 3 months; thaw in the refrigerator before cooking.

Room temperature: Do not store at room temperature; discard if left out >2 hours.

Make-Ahead Tips

• Marinate for at least 30 minutes for flavor; longer (up to 24 h) intensifies taste.
• Portion the marinades into individual bags so you can grab one and go.
• If freezing, place the bag flat; it thaws faster and cooks more evenly.

Frequently Asked Questions