5 Delicious Chicken Marinades
Five delicious chicken marinades for tender, juicy chicken every time. Perfect for grilling, sauteing, baking, air frying, or pan frying.
Ingredients
Garlic Marinade
- 24 ounces boneless skinless chicken breasts about 4 breasts
- 2 tablespoons olive oil
- 6 cloves garlic minced
- ¼ cup white wine vinegar
- 3 tablespoons fresh thyme leaves chopped
- 1 tsp Kosher salt
- ½ tsp Freshly ground black pepper
Lemon Herb Marinade
- 1 pound of boneless skinless chicken breasts
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 3 fresh parsley sprigs
- ¼ teaspoon dried thyme
- 1 clove of mashed garlic
Chile Lime Marinade
- 1 ½ pounds boneless skinless chicken breasts
- 4 dried red chiles seeded or 1/2 tablespoon red pepper flakes
- 4 limes
- 3 tablespoons lime juice
- 1 Jalapeno pepper seeded and coarsely chopped
- 3 cloves of garlic crushed or finely diced
- ½ teaspoon salt
Greek Marinade
- 1 ½ pounds boneless skinless chicken breasts
- 4 cloves garlic minced, or 1 Tbsp garlic paste
- 1 tsp fresh thyme
- 1 Tbsp dried oregano
- 1 tsp cayenne pepper
- 4 Tbsp lemon juice the juice of 1 lemon
- ¼ cup extra virgin olive oil
- sea salt and black pepper to taste
Cilantro Lime Marinade
- 4 boneless skinless chicken breast halves
- ¼ cup olive oil
- 2 tablespoons lime juice from one lime
- 1 teaspoon lime zest from one lime
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic finely minced
- ¼ cup chopped fresh cilantro
Instructions
Garlic Marinade Instructions:
- Combine the ingredients in a glass baking dish or gallon sized zipper plastic bag. Add chicken and turn to coat. Seal bag or cover pan with plastic wrap and refrigerate for 1-4 hours.
- Bring chicken to room temperature before cooking.
- Cook as desired. Can be grilled, baked, air-fried, or cooked in a skillet!
Lemon Herb Marinade Instructions:
- Combine the ingredients in a glass baking dish or gallon sized zipper plastic bag. Add chicken and turn to coat. Seal bag or cover pan with plastic wrap and refrigerate for 1-4 hours.
- Bring chicken to room temperature before cooking.
- Cook as desired. Can be grilled, baked, air-fried, or cooked in a skillet!
Chile Lime Marinade Instructions:
- If using dried chiles, soak them in hot water to rehydrate. Once rehydrated, seed them and toss in blender or mini food processor with the garlic, lime juice and the seeded jalapeno. Puree.
- Slice the 4 limes into 1/4 inch slices and and fold the slices into the chile mixture with salt (again, zest these first).
- Combine the ingredients in a glass baking dish or gallon sized zipper plastic bag. Add chicken and turn to coat. Seal bag or cover pan with plastic wrap and refrigerate for 1-4 hours.
- Bring chicken to room temperature before cooking.
- Cook as desired. Can be grilled, baked, air-fried, or cooked in a skillet!
Greek Marinade Instructions:
- Combine the ingredients in a glass baking dish or gallon sized zipper plastic bag. Add chicken and turn to coat. Seal bag or cover pan with plastic wrap and refrigerate for 1-4 hours.
- Bring chicken to room temperature before cooking.
- Cook as desired. Can be grilled, baked, air-fried, or cooked in a skillet!
Cilantro Lime Marinade Instructions:
- Combine the ingredients in a glass baking dish or gallon sized zipper plastic bag. Add chicken and turn to coat. Seal bag or cover pan with plastic wrap and refrigerate for 1-4 hours.
- Bring chicken to room temperature before cooking.
- Cook as desired. Can be grilled, baked, air-fried, or cooked in a skillet!
