5 of our Favorite Chicken Marinades

Get yourself ready for summer BBQ’s with 5 of our favorite chicken marinades.

Can these be made ahead?

One thing we love about using marinades is that yes, they can be made ahead of time! We love these specifically for freezer meals. Simply prepare the marinade as normal in a freezer bag, and place it in the freezer until you are ready to use. When ready, defrost over night and prepare as desired.

Can I use these for other meat beside chicken?

Don’t feel limited to using these marinades for only chicken! For example, the 7up marinade goes well with turkey steaks. And, Teriyaki goes great with beef- don’t forget the side of rice! We think the Greek, Rosemary Ranch, and Honey Mustard would all be great on pork chops (#6305). What meat will you be using?

Great spices for quick marinades:

With these spice blends, all you need to add is oil!

chicken marinades

5 of our Favorite Chicken Marinades

For all of the following: Marinate thawed tenders for several hours in this mixture in the refrigerator. Then grill. If desired, place in the freezer for a later summer BBQ. See further insturctions below.

  1. 7up marinade. Combine 1 cup each of soy sauce, canola oil, and 7up.
  2. Teriyaki Chicken Marinade. Combine 1/4 cup soy sauce, 1/4 cup honey (#1148), 1/4 cup canola oil, 2 tsp minced garlic (#1289), 1 tsp ground ginger (#1420), 1/4 tsp pepper (#1028).
  3. Greek Chicken Marinade. Combine 1/4 cup avocado oil (#3516), plus more for brushing, 1 lemon, zest & juice, 1/4 cup plain Greek yogurt, 1 Tbsp red wine vinegar, 1 tsp minced garlic (#1289), 1 1/2 tsp dried oregano (#1445), 1/2 tsp coriander, 1 tsp kosher salt, 1/2 tsp black pepper (#1029).
  4. Rosemary Ranch Marinade. Combine 1/4 cup avocado oil (#3516) , 1/4 cup ranch dressing (#3893), 2 Tbsp Worcestershire sauce, 1 tsp dried rosemary, 1 tsp lemon juice, 1 tsp red wine vinegar, 1 tsp kosher salt, 1/2 tsp black pepper (#1029), or to taste.
  5. Honey Mustard Marinade. Combine 2 Tbsp avocado oil (#3516), 2 Tbsp yellow or Dijon mustard, 2 Tbsp honey (#1148), 1 tsp paprika (#1697).

How to prepare your chicken:


  1. Combine all ingredients in a heavy duty ziploc freezer bag (#1979). Add chicken breast(s) into the back and move it around instead of the bag once closed to coat the chicken in the marinade.
  2. If placing in the fridge, marinate 2-4 hours before baking. If freezing, place it into the freezer immediate.

To Bake:

  1. Let the chicken thaw in the ziploc bag inside the fridge overnight.
  2. Bake at 425F for 25 minutes.

Instant Pot:

  1. From frozen: place into the Instant Pot and add 1 cup of water (or broth #1038) and pressure cook for 8-9 minutes (depending on the size of your chicken breast) and then Quick Release when done.


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