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