It’s Back to School, Back to Fall, Back to the Grind TIME! That means life may be gettin’ a little crazy and you need easy go-to dinners! Well, I got you! Here I have 4 Fantastic Make-Ahead, Quick & Easy Chicken Marinades guaranteed to make dinners easier! Jump to Recipe
One of the easiest ways to get ahead on meals for the week AND save some money, is to buy in bulk and then divide up for several different meals. BUT…it’s boring if you divide up into the same exact 4 meals.
So, today, I have 4 super easy Prep-Ahead Chicken Marinades that will completely transform the bulk chicken into 4 unique and delicious dinners.
Here are 4 Delicious Make-Ahead Quick & Easy Chicken Marinades that you can make now and enjoy later!
Get ready to make Dinner Easier with these Chicken Marinades!
Jump to Recipe1. Hungarian Paprika Chicken
First up in Chicken Marinades is my Hungarian Paprika Chicken Marinade recipe that I published back in May. This recipe is a quick way to get those delicious goulash flavors into a weeknight dinner! The Hungarian Paprika gives beautiful color and a deep, peppery flavor. This recipe only has 5 ingredients, which means it’s so simple! Drizzle with or dip in the easiest Paprika Aioli for a creamy, irresistible finish! Prepare days or months (in the freezer) ahead! On this side, my Veggie Quinoa Salad with Cream Lemon Vinaigrette would be a terrific pairing!
Not only is this one yummy and easy, but Paprika is a great source of antioxidants and can help eye health. If you go for the hot paprika, then the capsaicin that gives the heat also has anti-inflammatory benefits.
Full recipe is down below, but the gist is this…put all the ingredients into a storage bag/container and then marinade for 1 hour up to overnight. Cook in a skillet or roast in the oven, make aioli, and enjoy!
2. Mediterranean Chicken Marinade
Mediterranean Chicken Marinades are so versatile and can go with so many different side dish options. You only need a few ingredients here, fresh garlic, tons of herby dried Oregano, olive oil, salt, and pepper. It’s simple, but full of flavor!
Scroll down for the full recipe, but again, just put all ingredients into a storage container and let marinade for 1 hour up to overnight. Then cook in a skillet or roast in the oven, serve with a simple pasta and enjoy! My favorite sides to go with this are my Grilled Halloumi & Tomato Salad which takes it in a Greek direction. Or, try my amazing Walnut & Ricotta Pasta with Spinach which takes you to Italy. Or, go red with this easy Tomato Cream Sauce Pasta
3. Sesame Sweet Chili Marinade
This EASY Sesame Sweet Chili Chicken is quick to make and mouth wateringly yummy! The fantastic marinade and sauce is slightly sweet, tangy, savory, nutty, with a touch of heat. It will please any ‘chicken-is-boring’ naysayers and kids love it for the sweet and salty sauce. Win Win in my house!
There is so much flavor in this marinade that you can pair it with a simple white rice and stir fried veggies and call it a night! Or pair it with something cooling, my Sesame Asian Slaw!
Once again, it’s a simple 2-step process of tossing the easy few ingredients into a storage container with the chicken and marinating it for 1 hour up to overnight. Then for this one, I recommend searing and cooking in a skillet vs. roasting in the oven. That way, you can add a bit of water at the end to pick up all of those delectable sweet and savory bits and create a delicious sauce to pour over top of the sliced chicken.
Keep on scrollin’ down for the full recipe!
4. Mexican Spice Chicken Marinade
Our last stop on the Chicken Marinades Tour is Mexican Chicken Marinade. The chicken in this recipe is infused with so much smokey, savory flavors from the fresh garlic, chili powder, and cumin.
As with the four previous marinades, the chicken plus the few other ingredients all go into the storage bag or container. Then let them marinate for 1 hour up to overnight! Then cook in the skillet, serve with rice or my super easy make-ahead Cilantro Lime Quinoa! Or serve added to a Black Bean Taco Bowl!
Almost there, scroll a little more and these 4 recipes are your for the printing!
I hope you love these easy Chicken Marinades as much as I do! Please also send me YOUR easy make-ahead marinade ideas!
😍 Carrie
4 Easy Meal Prep Chicken Marinades
Back to School means life may be gettin’ a little crazy, so you need easy go-to dinners! Well, I got you! Here are 4 Fantastic Make-Ahead, Quick & Easy Chicken Marinades guaranteed to make dinners easier! Hungarian Paprika Chicken ~ Mediterranean Chicken ~ Sesame Sweet Chili Chicken ~ Mexican Spice Chicken #marinades #chicken #chickendinners #easydinners #dinners #familydinners #busymom
Ingredients
- 64 oz Chicken, Boneless & Skinless Eight 8 oz Chicken Breasts
Hungarian Paprika Marinade
- 1 Tbsp Extra Virgin Olive Oil
- 2 tbps Water
- 1 tsp Hungarian Paprika You can use Hot, Sweet, or Regular
- 1/2 tsp Salt
- 2 cloves Garlic, minced
Mediterranean Marinade
- 1 Tbls Extra Virgin Olive Oil
- 1 clove Garlic, minced
- 2 tsp Dried Oregano
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper
Asian Sweet Sesame Marinade
- 1 Tbsp Soy Sauce
- 3 Tbsp Sweet Chili Sauce
- 1 tsp Sesame Oil
- 1 clove Garlic, Minced
- 1 tsp Sesame Seeds
Mexican Marinade
- 1 Tbsp Extra Virgin Olive Oil
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 clove Garlic, minced
- 1/2 tsp Salt
Instructions
Prep-Ahead
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Open your bulk package of chicken breasts. Make sure that you have 8 breasts about equal in size, 2 for each marinade.
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Since every recipe has fresh minced garlic, you can mince all 5 cloves in advance. Note, each clove is approximately 1 tsp, so when dividing it up again, you can use a tsp measure, with the Hungarian Paprika recipe getting 2 tsp and the others getting 1 tsp.
Hungarian Paprika Chicken Marinade
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In a storage bag or storage container, add the olive oil, water, paprika, minced garlic, and salt. Mix together, then add the raw chicken breasts. You can marinade the chicken in the sauce for 1 hour up to 8 hours. You can also freeze the chicken in marinade at this point and use it up to 4 months later!
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Preheat a skillet on high, add a tsp of Olive Oil and spread around. Remove the marinated chicken breasts from the marinade using tongs, saving the marinade to cook. Add the chicken breasts to the hot skillet. Cook for 2-3 minutes until the the chicken starts to sear.
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Add 1/4 cup water and the remaining marinade then bring to a simmer. Add back the chicken and juices and then cover the skillet and cook for 8-10 minutes until the internal temperature of the chicken reaches 165 F degrees or the chicken feels firm with a little give.
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Uncover, turn off the heat and move the skillet off the hot burner. Let rest for a few minutes. Then remove the chicken and slice it on a bias in 3/4 inch slices. This should give you about 5-6 slices. Spoon the sauce from the skillet on top.
Mediterranean Chicken Marinade
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In a storage bag or storage container, add the olive oil, minced garlic, oregano, salt and pepper. Mix together, then add the raw chicken breasts. You can marinade the chicken in the sauce for 1 hour up to 8 hours. You can also freeze the chicken in marinade at this point and use it up to 4 months later!
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Preheat a skillet on high, add a tsp of Olive Oil and spread around. Remove the marinated chicken breasts and add to the hot skillet. Cook for 2-3 minutes until the the chicken starts to sear. Cover the skillet and cook for 8-10 minutes until the internal temperature of the chicken reaches 165 F degrees or the chicken feels firm with a little give.
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Uncover, turn off the heat and move the skillet off the hot burner. Let rest for a few minutes. Then remove the chicken and slice it on a bias in 3/4 inch slices. This should give you about 5-6 slices.
Asian Sweet Sesame Chicken Marinade
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In a storage bag or storage container, add soy sauce, chili sauce, sesame oil, garlic, and sesame seeds. Mix together, then add the raw chicken breasts. You can marinade the chicken in the sauce for 1 hour up to 8 hours. You can also freeze the chicken in marinade at this point and use it up to 4 months later!
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Add the chicken to a preheated skillet, leaving as much of the marinade behind as possible. You will add the marinade later to cook down into a sauce.
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Cook the chicken for 5 minutes on one side to both sear and start cooking. Then flip the chicken over and cook for another 3 minutes, just until seared. Remove the chicken to a plate.
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Add the remaining marinade then bring to a simmer. Add back the chicken and juices and then cover the skillet and cook for 8-10 minutes until the internal temperature of the chicken reaches 165 F degrees or the chicken feels firm with a little give.
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Uncover, turn off the heat and move the skillet off the hot burner. Let rest for a few minutes. Then remove the chicken and slice it on a bias in 3/4 inch slices. This should give you about 5-6 slices.
Mexican Chicken Marinade
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In a storage bag or storage container, add olive oil, garlic, chili powder, cumin, and salt. Mix together, then add the raw chicken breasts. You can marinade the chicken in the sauce for 1 hour up to 8 hours. You can also freeze the chicken in marinade at this point and use it up to 4 months later!
-
Preheat a skillet on high, add a tsp of Olive Oil and spread around. Remove the marinated chicken breasts and add to the hot skillet. Cook for 2-3 minutes until the the chicken starts to sear. Cover the skillet and cook for 8-10 minutes until the internal temperature of the chicken reaches 165 F degrees or the chicken feels firm with a little give.
-
Uncover, turn off the heat and move the skillet off the hot burner. Let rest for a few minutes. Then remove the chicken and slice it on a bias in 3/4 inch slices. This should give you about 5-6 slices.
