5 Easy Chicken Marinade

These 5 easy chicken marinade recipes are freezer-friendly, effortless to prepare, and totally delicious! These are the perfect chicken marinades for meal prepping, grilling, panfrying, Instant Pot, and more!
Course Main Course
Cuisine Healthy, Meal Prep
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2
Author Carmy


  • 2 chicken breast per marinade


  • 2 tablespoon lemon juice
  • 2 tablespoon lime juice
  • 2 tablespoon orange juice
  • 1 tablespoon oil
  • 3 tablespoon rosemary
  • pinch of salt


  • cup honey
  • cup chicken stock or water
  • pinch of salt
  • 2 clove garlic minced
  • 1 lime juiced
  • 93 mL adobo sauce from a can of chipotle peppers I used half of the can shown above. More if you want more adobo flava flav
  • 1 chipotle pepper


  • cup Greek yogurt
  • ¼ cup olive oil
  • 4 lemons juiced
  • zest of one lemon
  • 4 cloves garlic pressed or minced
  • 2 tablespoons dried oregano
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • pinch of salt and pepper


  • 2-3 tablespoon lemongrass sliced
  • 1 shallot minced
  • cup soy sauce paste
  • 1 garlic minced
  • 1 tablespoon oil


  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 2 garlic
  • pinch of salt and pepper
  • pinch of lemon zest


  • Whisk together the ingredients for (one) marinade in a small bowl until combined.
  • Combine the marinade with the chicken in a ziplock freezer bag, and toss until the chicken is evenly coated in the marinade. Carefully press out the extra air in the bag before sealing.

If Freezing

  • Immediately transfer the chicken pack(s) to the freezer, and freeze laying flat for up to 3 months. Then when you’re ready to cook the chicken, transfer the chicken pack back to the refrigerator for 24 hours, or until it has thawed completely.

If Using Immediately

  • Refrigerate the chicken for anywhere from 30 minutes to up to 1 day to marinate.


  • Heat oven to 425°F. Add chicken and marinade to a small baking dish. Bake chicken for 25-30 minutes.

Instant Pot

  • Place the chicken into the Instant Pot and add 1 cup of water (or broth) and pressure cook for 8-9 minutes (depending on the size of your chicken breast, 6 minutes per pound of chicken) and then Quick Release when done. 
  • Optional: After removing the chicken from the Instant Pot, press sauté, add a tbsp of cornstarch or heavy cream to thicken the liquid leftover in the pot to make it into a sauce! This does not work with the greek chicken though.
  • Note: be sure to shake off the marinade for the greek chicken (the yogurt) before placing it in the IP with the 1 cup liquid.


  • Heat grill to medium-high. Grill for 18 minutes, flipping the chicken halfway through, until it is cooked through (165°F)