Lemon Paprika Chicken Marinade

If Freezing: Immediately transfer the chicken pack(s) to the freezer, and freeze laying flat for up to 3 months. Then when you’re ready to cook the chicken, transfer the chicken pack back to the refrigerator for 24 hours, or until it has thawed completely. If Using Immediately: Refrigerate the chicken for anywhere from 30 minutes to up to 1 day to marinate. Instant Pot: Place the chicken into the Instant Pot and add 1 cup of water (or broth) and pressure cook for 8-9 minutes (depending on the size of your chicken breast, 6 minutes per pound of chicken) and then Quick Release when done. Optional: After removing the chicken from the Instant Pot, press sauté, add a tbsp of cornstarch or heavy cream to thicken the liquid leftover in the pot to make it into a sauce! This does not work with the greek chicken though.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk together the ingredients for (one) marinade in a small bowl until combined.

Step 2

Combine the marinade with the chicken in a ziplock freezer bag, and toss until the chicken is evenly coated in the marinade. Carefully press out the extra air in the bag before sealing.

Step 3

Heat oven to 425°F. Add chicken and marinade to a small baking dish. Bake chicken for 25-30 minutes.

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