By Esti Grosskopf
Grand Selection of Chicken Marinades
Choose whatever marinade appeals to you ! Enjoy
Updated at: Tue, 02 Sep 2025 22:16:32 GMT
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Ingredients
0 servings
Teriyaki (Ginger Garlic) Marinade

2 lbsboneless skinless chicken breast

¼ cupsoy sauce
or tamari sauce

¼ cuphoney
or brown sugar

¼ cupolive oil

1 teaspoonflour

2garlic cloves
minced

1 teaspoonground ginger

½ teaspoonsalt

¼ teaspoonground black pepper
Lemon Garlic Marinade
2Lemon Garlic Marinade

2 lbsboneless skinless chicken breasts

¼ cupextra virgin olive oil

¼ cuplemon juice

4 Tablespoonslemon zest

2garlic cloves
minced

1 teaspoondried parsley

1 teaspoonsalt
preferably sea salt

¼ teaspoonground black pepper
Honey Mustard Marinade

2 lbschicken breast

¼ cupextra virgin olive oil

¼ cuplemon juice
or white vinegar

¼ cuphoney

2 tablespoonsdijon mustard

3garlic cloves
minced

1 teaspoonsalt
preferably sea salt

½ teaspoonground black pepper
Pineapple Marinade

2 lbsboneless skinless chicken breast

½ cuppineapple juice

3 Tablespoonssoy sauce
or tamari sauce

2 tablespoonsolive oil

1 teaspoononion powder

1 teaspoonground ginger

1 teaspoonsalt
preferably sea salt

½ teaspoonground black pepper
Cilantro Lime Marinade

2 lbsboneless skinless chicken breast

¼ cupolive oil

½ cuplime juice

4 tablespoonslime zest

¼ cupfresh cilantro
minced

1 teaspoonsalt
preferably sea salt

½ teaspoonground black pepper

herbs
Basil Balsamic Marinade

2 lbsboneless skinless chicken breast

¼ cupolive oil

¼ cupbalsamic vinegar

2garlic cloves
minced

1 tablespoondried basil

1 teaspoonsalt

½ teaspoonground black pepper
Barbecue Marinade

2 lbsboneless skinless chicken breast

¼ cupbarbecue sauce

¼ cuphoney

¼ cuplemon juice
or white vinegar

½ tablespoonchili powder
Fajita Marinade

2 lbsboneless skinless chicken breast

¼ cupextra virgin olive oil

¼ cuphoney
or pure maple syrup

¼ cuplime juice
or lemon juice

1 teaspoononion powder

1 teaspoongarlic powder

½ teaspoonchili powder

½ teaspoonpaprika

¼ teaspooncumin
Barbecue Chicken Marinade

2 lbsboneless skinless chicken breast

¼ cupbarbecue sauce
preferrably a low in sugar brand

¼ cuphoney

¼ cuplemon juice
or white vinegar

½ Tbspchili powder
Teriyaki Chicken Marinade

2 lbsboneless skinless chicken breast

¼ cupsoy sauce
or tamari sauce

¼ cuphoney
or brown sugar

¼ cupolive oil

1 tspflour

2garlic cloves
minced

1 tspground ginger

½ tspsalt
preferably sea salt

¼ tspground black pepper
Balsamic Chicken Marinade

2 lbsboneless skinless chicken breast

¼ cupolive oil

¼ cupbalsamic vinegar

2garlic cloves
minced

1 Tbspdried basil

1 tspsalt
preferably sea salt

½ tspground black pepper
Pineapple Chicken Marinade

2 lbsboneless skinless chicken breast

½ cuppineapple juice

3 Tbspsoy sauce
or tamari sauce

2 Tbspolive oil

1 tsponion powder

1 tspground ginger

1 tspsalt
preferably sea salt

½ tspground black pepper
Cilantro and Lime Chicken Marinade

2 lbsboneless skinless chicken breast

¼ cupolive oil

½ cuplime juice

4 Tbsplime zest

¼ cupfresh cilantro
minced

1 tspsalt
preferably sea salt

½ tspground black pepper
Fajita Chicken Marinade

2 lbsboneless skinless chicken breast

¼ cupextra virgin olive oil

¼ cuphoney
or pure maple syrup

¼ cuplime juice
or lemon juice

1 tsponion powder

1 tspgarlic powder

½ tspchili powder

½ tsppaprika

¼ tspcumin
Lemon Garlic Chicken Marinade

2 lbsboneless skinless chicken breasts

¼ cupextra virgin olive oil

¼ cuplemon juice

4 Tbsplemon zest

2garlic cloves
minced

1 tspdried parsley

1 tspsalt
preferably sea salt

¼ tspground black pepper
Honey Mustard Chicken Marinade
Instructions
Step 1
Add the chicken breasts and marinade ingredients to an airtight container or freezer bag. Remove excess air and seal tightly. Refrigerate for at least 30 minutes, but for best flavor, marinate for at least 3 hours or overnight.
Step 2
You can freeze the marinated raw chicken for up to 3 months. Thaw overnight in the fridge or in a bowl of cold water (inside the fridge) to speed up defrosting.
Step 3
Discard excess marinade or use it to cook—bake, air fry, stir-fry, pan-fry, or grill
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