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
Servings 16 servings
Ingredients
- 64 oz Chicken, Boneless & Skinless Eight 8 oz Chicken Breasts
Hungarian Paprika Marinade
- 1 tablespoon Extra Virgin Olive Oil
- 2 tbps Water
- 1 teaspoon Hungarian Paprika You can use Hot, Sweet, or Regular
- ½ teaspoon Salt
- 2 cloves Garlic, minced
Mediterranean Marinade
- 1 Tbls Extra Virgin Olive Oil
- 1 clove Garlic, minced
- 2 teaspoon Dried Oregano
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
Asian Sweet Sesame Marinade
- 1 tablespoon Soy Sauce
- 3 tablespoon Sweet Chili Sauce
- 1 teaspoon Sesame Oil
- 1 clove Garlic, Minced
- 1 teaspoon Sesame Seeds
Mexican Marinade
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 clove Garlic, minced
- ½ teaspoon Salt
Instructions
Prep-Ahead
- Open your bulk package of chicken breasts. Make sure that you have 8 breasts about equal in size, 2 for each marinade.
- 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 teaspoon measure, with the Hungarian Paprika recipe getting 2 teaspoon and the others getting 1 tsp.
Hungarian Paprika Chicken Marinade
- 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!
- Preheat a skillet on high, add a teaspoon 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.
- Add ¼ 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.
- 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 ¾ inch slices. This should give you about 5-6 slices. Spoon the sauce from the skillet on top.
Mediterranean Chicken Marinade
- 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!
- Preheat a skillet on high, add a teaspoon 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 ¾ inch slices. This should give you about 5-6 slices.
Asian Sweet Sesame Chicken Marinade
- 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!
- 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.
- 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.
- 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.
- 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 ¾ inch slices. This should give you about 5-6 slices.
Mexican Chicken Marinade
- 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 teaspoon 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 ¾ inch slices. This should give you about 5-6 slices.
