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4 Chicken Freezer Marinades

These 4 chicken freezer marinades are a weeknight game changer. Ginger-Garlic Honey Soy, Red Curry Coconut, Hot Honey, and Greek-Inspired — mix, freeze, and dinner is already halfway done.
Course Main Course

Equipment

Ingredients

GINGER-GARLIC HONEY SOY CHICKEN THIGHS

  • 1 Package Chicken Thighs
  • ⅓ Cup Olive Oil
  • 1 Tablespoon Ginger grated
  • 1 Cloves Garlic grated
  • 1 Tablespoon Honey
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Sesame Oil
  • 1 Teaspoon Rice Wine Vinegar
  • 1 Tablespoon Garlic Powder
  • Salt & Pepper

RED CURRY COCONUT CHICKEN

  • 1 Package Chicken Breast (4)
  • 1 Can Coconut Milk
  • 1 Tablespoon Ginger grated
  • 2 Cloves Garlic grated
  • ¼ Cup Red Curry Paste
  • ½ Red Pepper thinly sliced
  • ½ White Onion diced
  • 1 Teaspoon Fish Sauce
  • 3 Tablespoons Brown Sugar
  • 1 Tablespoon Olive Oil
  • ½ Cup Chicken Stock
  • Salt & Pepper

HOT HONEY CHICKEN THIGHS

  • 1 Package Chicken Thighs 10-12 chicken thighs
  • 2 Cloves Garlic grated
  • ¼ Cup Honey
  • ½ Cup Buffalo Hot Sauce
  • ¼ Cup Olive Oil
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Dried Parsley
  • Salt & Pepper

GREEK-INSPIRED MARINATED CHICKEN

  • 1 Package Chicken Breasts 4 chicken breast
  • 1 Cup Greek Yogurt
  • 1 Tablespoon Oregano
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Honey
  • 1 Tablespoon Red Wine Vinegar
  • ½ Lemon juiced
  • 3 Cloves Garlic grated
  • Salt & Pepper

Instructions

GINGER-GARLIC HONEY SOY CHICKEN THIGHS

  • In a large freezer bag or bowl, combine the olive oil, grated ginger, garlic, honey, soy sauce, sesame oil, rice wine vinegar, garlic powder, salt, and pepper. Mix until well combined.
  • Add the chicken thighs and toss until fully coated in the marinade.
  • Seal the bag, removing as much air as possible, and freeze flat.
  • When ready to cook, thaw overnight in the refrigerator and cook the chicken in a skillet, oven, or on the grill until fully cooked through.

RED CURRY COCONUT CHICKEN

  • In a large freezer bag or bowl, combine the coconut milk, grated ginger, garlic, red curry paste, fish sauce, brown sugar, olive oil, chicken stock, salt, and pepper.
  • Add the sliced red pepper and diced onion and stir to combine.
  • Add the chicken breast and coat well with the marinade.
  • Seal the bag, removing excess air, and freeze flat.
  • When ready to cook, thaw overnight, then simmer everything together in a skillet, crockpot, or saucepan until the chicken is cooked through and the sauce thickens slightly.
  • Serve over jasmine rice.

HOT HONEY CHICKEN THIGHS

  • In a large freezer bag or bowl, whisk together the grated garlic, honey, buffalo hot sauce, olive oil, onion powder, garlic powder, dried parsley, salt, and pepper.
  • Add the chicken thighs and toss until fully coated.
  • Seal the bag, removing as much air as possible, and freeze flat.
  • When ready to cook, thaw overnight and roast, grill, or pan-sear until the chicken is golden and cooked through.

GREEK-INSPIRED MARINATED CHICKEN

  • In a large bowl or freezer bag, combine the Greek yogurt, oregano, onion powder, garlic powder, honey, red wine vinegar, lemon juice, grated garlic, salt, and pepper.
  • Mix until smooth.
  • Add the chicken breast and coat well in the marinade.
  • Seal the bag, removing excess air, and freeze flat.
  • When ready to cook, thaw overnight in the refrigerator and cook the chicken in the oven, on the grill, or in a skillet until fully cooked.

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