7 Chicken Breast Marinades (+freezer tips)

• servings: 4 servings
• active time: 5 minutes
• total time: 2 hours 5 minutes

Ingredients

Thai Peanut Marinade

1/4 cup reduced sodium soy sauce

1/4 cup creamy peanut butter

2 cloves garlic (minced)

2 tablespoons brown sugar

2 tablespoons sesame oil

1/2 teaspoon red pepper flakes

1/4 cup water

1 lb chicken breast (roughly 2 breasts)

Peri Peri Marinade

2 tablespoons olive oil

2 teaspoons lemon juice

2 teaspoons paprika

1/2 teaspoon red pepper flakes

2 cloves garlic (minced)

1/2 teaspoon salt

1 teaspoon oregano

2 tablespoons brown sugar

1 lb chicken breast (roughly 2 breasts)

Sriracha Maple Marinade

2 tablespoons olive oil

2 tablespoons soy sauce

1/4 cup maple syrup

2-6 teaspoons sriracha (add to taste)

2 cloves garlic (minced)

1/4 cup water

1 lb chicken breasts (roughly 2 breasts)

Honey Miso Marinade

2 tablespoons white miso paste

2 tablespoons honey

2 tablespoons sesame oil

2 tablespoons ginger (finely grated or chopped)

1/2 teaspoon red pepper flakes

1 lb chicken breast (roughly 2 breasts)

Lemon Pepper Marinade

4 teaspoons lemon pepper (I use McKormick brand)

1/2 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon thyme leaves

3 tablespoons olive oil

1 lb chicken breasts (roughly 2 breasts)

Brown Sugar Hoisin Marinade

3 tablespoons olive oil

6 tablespoons hoisin sauce

3 tablespoons brown sugar

2 teaspoons lime juice

1/2 teaspoon red pepper flakes

1 lb chicken breasts (roughly 2 breasts)

Coconut Five Spice Marinade

13 ½ oz coconut milk (400 mL)

1/4 cup brown sugar

1/4 cup reduced sodium soy sauce

4 teaspoons lime juice

1 teaspoon Chinese five spice

1/2 teaspoon red pepper flakes

1 lb chicken breasts (roughly 2 breasts)

Directions

Combine all ingredients in a heavy duty freezer bag. Squish up the bag to mix it all up. Add chicken breasts and turn to coat in marinade.

Marinate the chicken in the fridge for 2-24 hours.

Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 12-17 minutes, or until internal temperature reaches 165°F.

Allow chicken to rest at room temperature for 5-10 minutes before slicing.

Freezer

After combining the marinade ingredients with the chicken, place the bag in the freezer immediately. Freeze for up to 3 months.

Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.

Cook as directed above.

Nutrition

• Serving Size: 1 /2 chicken breast (3.5
• Calories: 221 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Cholesterol: 72 mg
• Sodium: 428 mg
• Total Carbohydrate: 7 g
• Total Sugars: 6 g
• Protein: 24 g