Standard Chicken Marinade Flavours Recipes

Jerk Chicken Marinade

This easy Jerk Chicken Marinade is Caribbean-inspired and full of spice and flavor.

Ingredients

• 1 tsp. dried thyme

• 1/2 tsp. ground allspice

• 1 1/2 tbsp. coconut sugar

• 1/2 tsp. sea salt

• 1/2 tsp. ground black pepper

• 1 1/2 tsp. garlic powder

• 1/4 tsp. ground cinnamon

• 1/4 tsp. cayenne

• 2 tbsp. olive oil

• 2 tbsp. lime juice

Instructions

1. Add the thyme, allspice, coconut sugar, sea salt, black pepper, garlic powder, cinnamon, cayenne, olive oil, and freshly squeezed lime juice in a mixing bowl. Stir to combine.

2. Add the chicken to a 1-quart freezer-safe sealable bag, followed by the jerk spice marinade. Press the air out of the bag and seal tightly, making sure to press the marinade around the chicken to coat.

3. Place in the fridge to marinate at least 30 minutes, up to overnight.

Recipe Notes Recipe makes enough marinade for 2 boneless, skinless chicken breasts (approx. 1/2 pound). For 1 pound (approx. 4 breasts), you can double the recipe.

Cilantro Lime Chicken

This easy Cilantro Lime Chicken recipe is quick to make and has tons of flavor.  Perfect chicken marinade for grilling, baking, or sautéing and freezes well, too.

Ingredients

• 4 boneless skinless chicken breasts

• 2 limes approx. 4 tbsp. juice, juiced

• 1 tsp ground cumin

• 1/2 tsp sea salt

• 1/2 tsp ground black pepper

• 1/8 tsp cayenne pepper

• 1/2 cup chopped fresh cilantro*

• 1 tbsp olive oil

Instructions

1. In a large mixing bowl or large sealable, Ziplock bag, combine the chicken breasts, freshly squeezed lime juice, ground cumin, sea salt, ground black pepper, cayenne, and fresh cilantro.

2. Toss to combine and coat the chicken well.

3. Cover with plastic wrap (or close Ziplock bag tightly) and place in the fridge for at least 30 minutes, preferably 2-3 hours, to allow the marinade to work.

4. Heat a skillet over medium-high heat with the olive oil.

5. Remove the chicken from the fridge and place it in the hot oil.

6. Cook the chicken until well-browned on both sides and cooked through, about 4-6 minutes per side, or until the chicken reaches 165 degrees F internal temperature.

7. Allow to rest for 5 minutes before slicing and serving.

Recipe Notes If you happen to not care for cilantro, you could easily replace it with Italian parsley.

Lemon Pepper Chicken Marinade

This easy Lemon Pepper Chicken Marinade is made healthier without breading or butter and has a lemon zest for a delicious lemon flavor.

Ingredients

• 1 tbsp. lemon zest

• 3 tbsp. freshly squeezed lemon juice

• 2 garlic cloves, minced

• 1 tbsp. black peppercorns crushed

• 1/2 tsp. sea salt

• 2 tbsp. olive oil

Instructions

1. Add the lemon zest, freshly squeezed lemon juice, minced garlic, crushed black peppercorns, sea salt, and olive oil in a mixing bowl. Stir to combine.

2. Add the chicken to a freezer-safe ziplock bag, followed by the lemon pepper marinade. Press the air out of the bag and seal tightly, making sure to press the marinade around the chicken to coat.

3. Place in the fridge to marinate at least 30 minutes, up to overnight.

Recipe Notes Recipe makes enough marinade for 2 boneless, skinless chicken breasts (approx. 1/2 pound).  For 1 pound (approx. 4 breasts), you can double the recipe.

Chipotle Chicken Marinade

This Chipotle Chicken Marinade is perfectly spicy with lots of flavor.

Ingredients

• 2 tsp. adobo sauce (from canned chipotle peppers)

• 1/2 tsp. ground cumin

• 1/2 tsp. onion powder

• 1/2 tsp. garlic powder

• 1/2 tsp. sea salt

• 1/4 tsp. black pepper

• 1 tbsp. freshly squeezed lime juice

• 2 tbsp. olive oil

Instructions

1. Add the adobo sauce, ground cumin, onion powder, garlic powder, sea salt, black pepper, freshly squeezed lime juice, and olive oil in a mixing bowl. Stir to combine.

2. Add the chicken to a freezer-safe ziplock bag, followed by the chipotle marinade. Press the air out of the bag and seal tightly, making sure to press the marinade around the chicken to coat.

3. Place in the fridge to marinate at least 30 minutes, up to overnight.

Recipe Notes Recipe makes enough marinade for 2 boneless, skinless chicken breasts (approx. 1/2 pound). For 1 pound (approx. 4 breasts), you can double the recipe.

Fajita Chicken Marinade

This easy Fajita Chicken Marinade has tons of flavor and is perfect to make homemade fajita chicken.

Ingredients

• 1/3 cup lime juice (approx. 2-3 limes)

• 1/4 cup pineapple juice (no sugar added)

• 2 tbsp. low sodium soy sauce

• 1 clove garlic, minced

• 1 tsp. ground cumin

• 1 tsp. paprika

• 1/2 tsp. red pepper flakes, or more to taste

• 1 tsp. sea salt

• 1/2 tsp. ground black pepper

• 1/4 cup cilantro, chopped

• 2 tbsp. olive oil

Instructions

1. Add the freshly squeezed lime juice, pineapple juice, low sodium soy sauce, minced garlic, cumin, paprika, crushed red pepper flakes, sea salt, black pepper, chopped cilantro, and olive oil in a mixing bowl. Stir to combine.

2. Add the chicken to a freezer-safe ziplock bag, followed by the fajita spice marinade. Press the air out of the bag and seal tightly, making sure to press the marinade around the chicken to coat.

3. Place in the fridge to marinate at least 30 minutes, up to overnight.

Recipe Notes Recipe makes enough marinade for 2 boneless, skinless chicken breasts (approx. 1/2 pound).  For 1 pound (approx. 4 breasts), you can double the recipe.

Honey Garlic Chicken Marinade

This super easy Honey Garlic Chicken Marinade requires only 4 ingredients for amazing honey garlic flavored chicken.

Ingredients

• 2 cloves garlic, minced

• 1/4 cup raw honey

• 2 tbsp. low sodium soy sauce

• 2 tbsp. olive oil

Instructions

1. Add the minced garlic, raw honey, low sodium soy sauce, and olive oil in a mixing bowl. Stir to combine.

2. Add the chicken to a freezer-safe ziplock bag, followed by the honey garlic marinade. Press the air out of the bag and seal tightly, making sure to press the marinade around the chicken to coat.

3. Place in the fridge to marinate at least 30 minutes, up to overnight.

Recipe Notes Recipe makes enough marinade for 2 boneless, skinless chicken breasts (approx. 1/2 pound). For 1 pound (approx. 4 breasts), you can double the recipe.

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