Chicken is made better with marinades and is perfect for meal prep, plus it’s freezer-friendly.
Recipes
Fajita Marinade:
1 – 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon rice vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground pepper
Lemon Garlic Chicken Marinade:
1 – 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
2 garlic cloves minced
3 tablespoons lemon juice
1/2 teaspoon ground mustard
1 tablespoon fresh dill
1/2 tablespoon rice vinegar
2 teaspoons honey or maple syrup
1/4 teaspoon salt
BBQ Chicken Marinade:
1 – 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
1/4 cup BBQ sauce
1 teaspoon chili powder
1/2 teaspoon smoked paprika
2 cloves garlic minced
1/2 teaspoon salt
1/4 teaspoon pepper
Honey Mustard Chicken Marinade:
1 – 1.5 lbs. boneless skinless chicken breast
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp honey
1 Tbsp dijon mustard
3 garlic cloves – minced
1 tsp salt
½ tsp ground black pepper
Pineapple Chicken Marinade:
1 – 1.5 lbs. boneless skinless chicken breast
1/4 cup pineapple juice
2 Tbsp soy sauce
1 tbsp garlic, minced
1 Tbsp olive oil
1 tsp onion powder
1 tsp ground ginger
1 tsp salt
½ tsp ground black pepper
Directions:
Place the chicken breasts or thighs in a ziplock bag, large bowl or container. In a small bowl or jar, mix together the marinade ingredients. Pour over the chicken and allow to sit for at least 30 minutes, or package in a ziplock bag and store in the freezer up to 3 months.
Cooking Methods
Oven: transfer the chicken and chicken marinade into an oven-safe baking dish. Bake at 400ºF for around 20-30 minutes or until the internal temperature reaches 160ºF.
Grill: grill chicken at 400ºF over direct heat for around 15 minutes or until the internal temperature reaches 160ºF.
Slow Cooker: Add both chicken breasts to a slow cooker bowl, then add marinade on top. Cover and cook on low for 5-6 hrs or 3-4 hrs on high.
Instant Pot: Add 1 cup of chicken broth into the instant pot insert, place the trivet inside, before adding the chicken fillets on top of the trivet. Cover your Instant Pot and set the valve to the SEALING position. Select the manual setting (or poultry setting), make sure the pressure is set to high and set the timer to 5 mins. Let the steam release naturally for about 8 mins (10 mins for thicker chicken breasts) before quick releasing then opening.
Broil: Preheat oven broiler and set the oven rack about 6 inches from heating grill. Place the chicken breast-side down on a parchment lined baking dish or baking sheet and broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling until the chicken is cooked through or reaches 165°F, about 8-10 minutes more. Cooking time will depend on the thickness of the chicken breasts.
Air Fryer: Place the chicken breasts in the air fryer basket and spray and pat both sides with oil. Air fry at 365°F for 10 minutes then flip the chicken and finish cooking for another 8-12 minutes. Internal temperature reaches 165 degrees.