Get yourself ready for summer grilling with these 7 easy, make-ahead chicken marinade recipes. Everything you need to know to make, freeze, and grill a bunch of delicious meals with minimal effort!
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Happy Memorial Day weekend, everyone! What are your plans? Swimming? Camping? Family BBQ goodness? Maybe all three? Our plans involve minivan shopping (so festive, I know), and some kind of sunshine-filled activity yet to be determined. And good food on the grill…that’s a must.
I love me some good grilled food. I grew up in Central California where it’s commonly over 100 degrees in the summer…and August gets downright unbearable.
I have a distinct memory of laying on my parents’ bed one night watching TGIF (good times!), and during the commercial break (at 9:00 at night), there was a brief news/weather update that announced the temperature outside currently was 98 degrees. Yuck.
The hot weather never bothered me growing up, but I can see now why my mom hated turning on the oven–or even the stove–to make dinner during those toasty months. Consequently, we grilled A LOT in the summertime.
Now that I ‘m a mom, and the primary cook in the family, I’m learning to love grilling even more–it’s a great option for making flavorful, healthy meals with very little clean-up.
Basically, I’m a fan of anything that cuts down on the number of dishes I have to wash.
Lately I’ve been trying out something new…or at least new to me. Because what’s the ONE thing that makes grilling tricky to fit into your weeknight meal plan? Remembering to marinate the meat!
In an effort to make dinnertime run more smoothly, I’ve starting marinating the chicken ahead of time in big batches and storing it in the freezer. I just buy big packs of fresh (not frozen) chicken at the store, make up a marinade, and divide the chicken and marinade into freezer bags in quantities that work for my family (I put 1-2 chicken breasts in each bag, depending on their size).
They marinate as they freeze, so they’re ready whenever you want to make grilled chicken in the future. You can just go to your freezer, pick an already marinated bag of chicken (or beef), thaw, and cook! Easy peasy.
Especially with a new baby on the way, I’m looking for ways to stock the freezer (I seriously need a bigger freezer) with easy meals to make after this little guy makes his debut in a few more months. These marinades don’t take up a lot of room, but they will significantly cut down on the effort I have to put in later. Hooray for efficiency!
Wanna give make-ahead grilling a whirl? Here’s everything you need to know to create some delicious meals with very little effort….
Oh, and be sure to download your free printable cheat sheet that has ALL the marinade recipes on one easy-to-use page. Scroll to the bottom of the post to get it!
How to prepare the chicken marinade:
- Choose your desired marinade (or make a WHOLE bunch in one day like I did). Whisk all the ingredients together. I like to do this directly in a liquid measuring cup. It makes it easy to measure and cuts down on dishes.
- Trim/cut your chicken. You want to marinate the meat however you are going to use it once it’s thawed. I often will cut them into chicken tender-size pieces or slice in half to make cutlets. If you want to do kabobs, cube it. If you want to skip the grill and do stir fry or something, cut into thin strips. Whatever you do, try to create chicken that is of an even thickness so it cooks evenly later.
- Put chicken in a plastic freezer bag and pour the marinade over the top. Make sure you use the heavy duty bags…you don’t want chicken juice leaking all over the place…ewww.
- Put the bag of marinating chicken in the freezer and wait for the magic to happen!
When you’re ready to grill:
- Thaw the chicken. I recommend pulling a bag of chicken out of the freezer the night before and letting it thaw in the fridge overnight.
- Fire up the grill. According to Serious Eats, 375-450 degrees is ideal for cooking chicken, so aim for a medium high setting on your grill.
- Cook chicken 3-5 minutes per side, or until the internal temperature reads 160 degrees. Chicken is supposed to be 165 degrees for safe consumption, but if you remove it at 160, tent the plate with foil, and let it rest for 5-10 minutes before serving, it will finish cooking off the grill and you’ll get a juicier chicken breast. Say no to dried out chicken.
- Remove chicken to a plate, tent with foil, & let it rest for 5-10 minutes before serving.
Chicken marinade tips to remember:
- Use fresh raw chicken, not frozen. The chicken marinade can’t penetrate the meat as well if it’s frozen.
- Freeze the bags lying flat. I usually stack mine about 3-4 bags high on the shelf in the freezer. This will make them easier to store and they’ll thaw more evenly later.
- Give yourself time to thaw the chicken. This takes hardly any active prep time, but you need to remember to get the chicken out of the freezer the night before. If you need to speed up the process, you can use a cold water bath.
- Use a cooking thermometer! I NEVER cook without a thermometer to tell me the internal temp of my meat. They’re not that expensive, and it saves me from overcooking meat in an effort to make sure it’s cooked through. Here’s a similar one to mine.
Side note: If you need a great grill, this is the one I have and LOVE. I’m not usually a “big brand” type of person, but after having a couple of bad experiences with cheaper grills, we finally invested in this wonderful grill last year (for Father’s Day)…and I’m never looking back. We chose the smaller, two-burner grill because we don’t host a ton of huge parties, and it works great for us. This is not a sponsored post…I just really love my grill. 🙂
Okay, back to the recipes…
Here are some of our family’s favorite marinades that work well in the freezer (for the record, I don’t think I’ve seen a marinade that wasn’t freezable, so feel free to experiment).
Favorite Make-ahead Chicken Marinades
Teriyaki Chicken Marinade
This simple Asian-inspired marinade is perfect for grilling, and it also makes a great stir fry!
Ingredients
- 1-2 pounds chicken breasts or tenders
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup canola oil
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 1/4 teaspoon pepper
Instructions
- Mix together all ingredients in a medium sized bowl (or liquid measuring cup).
- Place chicken in a heavy-duty sealable plastic bag. Add marinade, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
- To make ahead of time, place marinating chicken in freezer (lay bag flat), and store until needed. For best flavor, use within 6 months.
- When ready to grill, thaw chicken in the refrigerator overnight and then grill on medium-high heat until meat thermometer reads 160 degrees (3-5 minutes on each side).
- Remove from grill, tent with foil, and let rest 5-10 minutes, until internal temperature rises to 165 degrees.
Lemon Rosemary Chicken Marinade
This is one of my all-time favorite marinades. It pairs perfectly with pasta and some fresh cherry tomatoes, or serve alongside a big salad and roasted red potatoes.
Ingredients
- 1 lemon, juice & zest
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Mix together all ingredients in a medium sized bowl (or liquid measuring cup).
- Place chicken in a heavy-duty sealable plastic bag. Add marinade, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
- To make ahead of time, place marinating chicken in freezer (lay bag flat), and store until needed. For best flavor, use within 6 months.
- When ready to grill, thaw chicken in the refrigerator overnight and then grill on medium-high heat until meat thermometer reads 160 degrees (3-5 minutes on each side).
- Remove from grill, tent with foil, and let rest 5-10 minutes, until internal temperature rises to 165 degrees.
Balsamic Chicken Marinade
This sweet, tangy chicken is bursting with flavor. Serve over a bed of pasta with some cherry tomatoes and fresh mozzarella, and you'll have all the amazing flavors of your favorite bruschetta...but in a full meal!
Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup water
- 3 Tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- 2 garlic cloves, minced (or 1 tsp. garlic powder)
Instructions
- Mix together all ingredients in a medium sized bowl (or liquid measuring cup.
- Place chicken in a heavy-duty sealable plastic bag. Add marinade, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
- To make ahead of time, place marinating chicken in freezer (lay bag flat), and store until needed. For best flavor, use within 6 months.
- When ready to grill, thaw chicken in the refrigerator overnight and then grill on medium-high heat until meat thermometer reads 160 degrees.
- Remove from grill, tent with foil, and let rest 5-10 minutes, until internal temperature rises to 165 degrees.
Greek Chicken Marinade
This simple chicken marinade combines classic Greek flavors like lemon and oregano along with creamy yogurt to create a flavorful, tender chicken that is sure to be a hit.
Ingredients
- 1/4 cup extra virgin olive oil, plus more for brushing
- 1 lemon, zest & juice
- 1/4 cup plain Greek yogurt
- 1 Tablespoon red wine vinegar
- 1 teaspoon minced garlic (or garlic powder)
- 1 1/2 teaspoons dried oregano
- 1/2 tsp coriander
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Mix together all ingredients in a medium sized bowl (or liquid measuring cup.
- Place chicken in a heavy-duty sealable plastic bag. Add marinade, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
- To make ahead of time, place marinating chicken in freezer (lay bag flat), and store until needed. For best flavor, use within 6 months.
- When ready to grill, thaw chicken in the refrigerator overnight and then grill on medium-high heat until meat thermometer reads 160 degrees.
- Remove from grill, tent with foil, and let rest 5-10 minutes, until internal temperature rises to 165 degrees.
Notes
This marinade is perfect for making Greek kabobs. Cube the chicken, and grill on skewers along with tomatoes, onion, and zucchini. Serve over a bed of lemon rice or couscous, and drizzle with a simple tzatziki sauce to make it a real jaw-dropping meal.
Rosemary Ranch Chicken Marinade
This creamy, zesty marinade yields a juicy, flavor-packed chicken breast that can be used in so many ways! Serve it with pasta, potatoes, over a big salad, or next to a big pile of roasted veggies. You can't go wrong.
Ingredients
- 1/4 cup olive oil
- 1/4 cup ranch dressing
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon lemon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper, or to taste
Instructions
- Mix together all ingredients in a medium sized bowl (or liquid measuring cup.
- Place chicken in a heavy-duty sealable plastic bag. Add marinade, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
- To make ahead of time, place marinating chicken in freezer (lay bag flat), and store until needed. For best flavor, use within 6 months.
- When ready to grill, thaw chicken in the refrigerator overnight and then grill on medium-high heat until meat thermometer reads 160 degrees.
- Remove from grill, tent with foil, and let rest 5-10 minutes, until internal temperature rises to 165 degrees.
Southwest Chicken Marinade
This spicy marinade packs a punch with classic southwest flavors like chili powder, lime, and cumin. Use it for burritos, taco salad, or any of your favorite Mexican-style recipes.
Ingredients
- 1/4 cup oil
- 1 lime, zest & juice
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon minced garlic (or garlic powder)
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Mix together all ingredients in a medium sized bowl (or liquid measuring cup.
- Place chicken in a heavy-duty sealable plastic bag. Add marinade, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
- To make ahead of time, place marinating chicken in freezer (lay bag flat), and store until needed. For best flavor, use within 6 months.
- When ready to grill, thaw chicken in the refrigerator overnight and then grill on medium-high heat until meat thermometer reads 160 degrees.
- Remove from grill, tent with foil, and let rest 5-10 minutes, until internal temperature rises to 165 degrees.
Marvelous Chicken Marinade
This delicious marinade has amazing layers of flavor, and it's equally tasty when used with steak!
Ingredients
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/8 cup Worcestershire sauce
- 1 Tablespoon dry mustard
- 1 teaspoon kosher salt
- 1/2 lemon, juiced
- 1 teaspoon coarse black pepper
- 2 Tablespoons red wine vinegar
- 1 teaspoon parsley flakes
- 2 garlic cloves, minced (or 1 tsp. garlic powder)
- 1 teaspoon onion salt
- 1 Tablespoon sugar
Instructions
- Mix together all ingredients in a medium sized bowl (or liquid measuring cup.
- Place chicken in a heavy-duty sealable plastic bag. Add marinade, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
- To make ahead of time, place marinating chicken in freezer (lay bag flat), and store until needed. For best flavor, use within 6 months.
- When ready to grill, thaw chicken in the refrigerator overnight and then grill on medium-high heat until meat thermometer reads 160 degrees.
- Remove from grill, tent with foil, and let rest 5-10 minutes, until internal temperature rises to 165 degrees.
There you have it! Seven awesome chicken marinades that you can use this summer for some awesome outdoor meals.
For your convenience, here’s a free printable cheat sheet that you can put in your recipe binder or tape to the inside of your kitchen cabinet for easy reference. Enjoy!
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Hello,
What would be a substitute for the red wine vinegar?
Thanks
Balsamic vinegar, white wine vinegar, apple cider vinegar, or rice vinegar can all be substituted for red wine vinegar. They each have their own flavors (balsamic being the strongest in my opinion), so if you want something that won’t alter the flavor too much, I’d recommend apple cider or rice vinegar. Good luck!
Still working my way through these delicious marinades, but YUM! I was skeptical of the Marvelous Marinade, because in my experience with online recipes, if it says marvelous in the title, it never seems to deliver. However, this one does! Out of the 4 recipes we’ve tried, this is by far our favorite, though the others are not far behind. Thanks so much! You’re helping to keep two busy retirees eating good and on their diet.
I’m so happy to hear you are enjoying these recipes. And, I’m also usually really skeptical of recipes that claim to be “marvelous” or “the best”, so I understand your doubt, but I’m glad this one delivered!
I have a question, how many pieces of chicken do you put in the bag for the recipe?
It depends on how big the pieces are. I usually do 1.5 to 2 lbs (3-4 largish chicken breasts).
Thanks for all the marinade recipes! My favorite one is the Teriyaki Chicken Marinade. I added Kikkoman Teriyaki Marinade And Sauce that I bought at Karman Foods, to make my chicken more flavorful. Love it!