Six Easy Chicken Marinades

Ingredients

• 1 cup Olive Oil (extra virgin, divided among marinades)
• 3 tablespoons Lemon Juice (freshly squeezed from about 1 lemon)
• 9 cloves Garlic (minced)
• 2 teaspoons Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Dijon Mustard
• 5.5 teaspoons Kosher Salt
• 2.5 teaspoons Black Pepper (freshly ground)
• 0.25 cup Cilantro Leaves (roughly chopped)
• 3 teaspoons Lime Zest (from 2 limes)
• 4 tablespoons Lime Juice (freshly squeezed)
• 1 teaspoon Ground Cumin
• 1.5 teaspoons Chili Powder
• 3 tablespoons Honey
• 2 teaspoons Apple Cider Vinegar
• 0.25 cup Tamari Soy Sauce (or coconut aminos for gluten‑free)
• 1 tablespoon Sesame Oil
• 1 tablespoon Rice Vinegar
• 1 Green Onion (thinly sliced)
• 2 teaspoons Fresh Ginger (minced, about ½ inch piece)
• 0.5 teaspoon Paprika (smokey or sweet, per preference)
• 2 tablespoons White Wine Vinegar
• 2 teaspoons Italian Seasoning
• 0.5 teaspoon Red Pepper Flakes (adjust for heat)
• 1 pound Chicken Breast (about 2‑3 breasts, skinless, boneless)

Instructions

1. Prepare Greek Lemon Marinade

   Combine ¼ cup olive oil, 3 tbsp fresh lemon juice, 2 minced garlic cloves, 2 tsp dried oregano, 1 tsp dried thyme, 1 tsp Dijon mustard, 1 tsp kosher salt, and ½ tsp black pepper in a mixing bowl. Whisk until emulsified.

   Time: PT5M

2. Marinate Greek Chicken

   Place 1 lb chicken breasts in a glass bowl or Stasher bag, pour the Greek lemon marinade over, ensure all pieces are coated, cover, and refrigerate 30 min to 8 h.

   Time: PT0M

3. Prepare Cilantro Lime Marinade

   In a bowl, mix ¼ cup olive oil, ¼ cup roughly chopped cilantro, 3‑4 tsp lime zest, 4 tbsp lime juice, 2 minced garlic cloves, 1 tsp ground cumin, ½ tsp chili powder, 1 tsp kosher salt, and ½ tsp black pepper. Whisk until combined.

   Time: PT5M

4. Marinate Cilantro Lime Chicken

   Add chicken breasts to a Stasher bag, pour cilantro lime marinade over, seal, and squeeze to coat. Refrigerate for at least 30 min.

   Time: PT0M

5. Prepare Honey Mustard Marinade

   In a bowl, combine 3 tbsp honey, 3 tbsp Dijon mustard, 2 tbsp olive oil, 2 tsp apple cider vinegar, 1 minced garlic clove, 1 tsp kosher salt, and ½ tsp black pepper. Whisk until smooth.

   Time: PT4M

6. Marinate Honey Mustard Chicken

   Place chicken in a bag, add honey mustard sauce, seal, squeeze, and refrigerate 30 min–8 h.

   Time: PT0M

7. Prepare Teriyaki Marinade

   Mix ¼ cup tamari (or coconut aminos), 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 thinly sliced green onion, 2 tsp fresh minced ginger, and 2 minced garlic cloves in a bowl. Whisk thoroughly.

   Time: PT5M

8. Marinate Teriyaki Chicken

   Add chicken to a bag, pour teriyaki sauce over, seal, squeeze, and refrigerate.

   Time: PT0M

9. Prepare Fajita Marinade

   Combine ¼ cup olive oil, 2 tbsp lime juice, 1 minced garlic clove, 1 tsp chili powder, 1 tsp ground cumin, ½ tsp paprika, 1 tsp kosher salt, and ½ tsp black pepper in a bowl. Whisk until blended.

   Time: PT4M

10. Marinate Fajita Chicken

    Place chicken in a bag, add fajita marinade, seal, and refrigerate.

    Time: PT0M

11. Prepare Italian Marinade

    In a bowl, whisk together ¼ cup olive oil, 2 tbsp white wine vinegar, 2 tsp Italian seasoning, 2 minced garlic cloves, ½ tsp red pepper flakes, and ½ tsp kosher salt until fully combined.

    Time: PT4M

12. Marinate Italian Chicken

    Add chicken to a bag, pour Italian marinade over, seal, squeeze, and refrigerate.

    Time: PT0M

13. Bake Marinated Chicken

    Preheat oven to 425°F (220°C). Transfer the marinated chicken (and any excess liquid if using a small baking dish) to a baking dish. Bake 20‑25 minutes, until internal temperature reaches 165°F (74°C).

    Time: PT25M

    Temperature: 425°F

14. Cool, Slice, and Store

    Allow cooked chicken to cool briefly, slice or dice, and place in a clean Stasher bag for fridge storage (4‑5 days) or freezer (up to 2 months).

    Time: PT5M

Nutrition Facts

Calories

210

Protein

30 g

Carbohydrates

4 g

Fat

8 g

Fiber

0.5 g