Flavor-Packed Meal Prep Chicken Marinades (Korean BBQ, Greek Style, Smoky Harissa)
Flavor-Packed Meal Prep Chicken Marinades (Korean BBQ, Greek Style, Smoky Harissa)
Ingredients
For the Korean BBQ Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup gochujang, (Korean red pepper paste)
- 2 tablespoons dark soy sauce
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
For the Greek Style Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 2 teaspoons garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1 lemon, zested
For the Smoky Harissa Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 red bell pepper, roughly chopped
- 1/2 small onion, roughly chopped
- 2 tablespoons harissa paste
- 1/4 cup fresh parsley, roughly chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For Cooking
- 1 tablespoon olive oil, per batch, as needed for cooking
Instructions
- 1
Prepare the Korean BBQ Chicken Marinade: In a medium mixing bowl, combine the 1 1/2 pounds of chicken thighs with gochujang, dark soy sauce, minced ginger, and minced garlic. Using gloved hands, massage the marinade into the chicken until every piece is evenly coated in the rich, red mixture. Set aside.
⏱️ 5 min
- 2
Prepare the Greek Style Chicken Marinade: In a separate medium mixing bowl, combine the remaining 1 1/2 pounds of chicken thighs with plain Greek yogurt, minced garlic, dried oregano, salt, smoked paprika, and lemon zest. Using gloved hands, thoroughly combine the mixture, ensuring the chicken is fully coated in the thick, herb-flecked yogurt marinade. Set aside.
⏱️ 5 min
- 3
Prepare the Smoky Harissa Marinade Base: In a food processor, combine the roughly chopped red bell pepper, roughly chopped small onion, harissa paste, and roughly chopped fresh parsley. Blend until a thick, textured, orange-red sauce is formed. Add 1 tablespoon of olive oil and 1/2 teaspoon of salt and pulse to combine.
⏱️ 5 min
- 4
Prepare the Smoky Harissa Chicken: In a third medium mixing bowl, place the remaining 1 1/2 pounds of chicken thighs. Add the freshly blended smoky harissa marinade to the chicken. Using gloved hands, thoroughly mix and coat the chicken, ensuring the rich, aromatic marinade adheres well to the meat.
⏱️ 5 min
- 5
Marinate the Chicken: Cover all three bowls of marinated chicken and refrigerate for at least 2 hours, or preferably overnight (up to 12 hours) for best flavor.
⏱️ 120 min
- 6
Cook the Chicken (Baking Method): Preheat your oven to 400°F. Lightly grease a baking sheet with olive oil. Arrange the marinated chicken pieces in a single layer on the baking sheet, ensuring not to overcrowd. Bake for 20-25 minutes, or until the internal temperature reaches 165°F and the chicken is golden brown with some charred bits. For extra char, you can broil for the last 2-3 minutes, watching carefully to prevent burning. Repeat for each marinade type.
⏱️ 25 min•🌡️ 400
- 7
Cook the Chicken (Grilling Method): Preheat a grill to medium-high heat (about 400°F). Lightly oil the grill grates. Place the marinated chicken pieces on the grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and the chicken has nice grill marks and is cooked through. Repeat for each marinade type.
⏱️ 25 min
- 8
Serve immediately or allow to cool completely before portioning into meal prep containers. The Greek-style chicken pairs wonderfully with yellow rice, shredded cabbage, and halved cherry tomatoes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Flavor-Packed Meal Prep Chicken Marinades (Korean BBQ, Greek Style, Smoky Harissa)
Ingredients
For the Korean BBQ Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup gochujang, (Korean red pepper paste)
- 2 tablespoons dark soy sauce
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
For the Greek Style Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 2 teaspoons garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1 lemon, zested
For the Smoky Harissa Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 red bell pepper, roughly chopped
- 1/2 small onion, roughly chopped
- 2 tablespoons harissa paste
- 1/4 cup fresh parsley, roughly chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For Cooking
- 1 tablespoon olive oil, per batch, as needed for cooking
Instructions
- 1
Prepare the Korean BBQ Chicken Marinade: In a medium mixing bowl, combine the 1 1/2 pounds of chicken thighs with gochujang, dark soy sauce, minced ginger, and minced garlic. Using gloved hands, massage the marinade into the chicken until every piece is evenly coated in the rich, red mixture. Set aside.
⏱️ 5 min - 2
Prepare the Greek Style Chicken Marinade: In a separate medium mixing bowl, combine the remaining 1 1/2 pounds of chicken thighs with plain Greek yogurt, minced garlic, dried oregano, salt, smoked paprika, and lemon zest. Using gloved hands, thoroughly combine the mixture, ensuring the chicken is fully coated in the thick, herb-flecked yogurt marinade. Set aside.
⏱️ 5 min - 3
Prepare the Smoky Harissa Marinade Base: In a food processor, combine the roughly chopped red bell pepper, roughly chopped small onion, harissa paste, and roughly chopped fresh parsley. Blend until a thick, textured, orange-red sauce is formed. Add 1 tablespoon of olive oil and 1/2 teaspoon of salt and pulse to combine.
⏱️ 5 min - 4
Prepare the Smoky Harissa Chicken: In a third medium mixing bowl, place the remaining 1 1/2 pounds of chicken thighs. Add the freshly blended smoky harissa marinade to the chicken. Using gloved hands, thoroughly mix and coat the chicken, ensuring the rich, aromatic marinade adheres well to the meat.
⏱️ 5 min - 5
Marinate the Chicken: Cover all three bowls of marinated chicken and refrigerate for at least 2 hours, or preferably overnight (up to 12 hours) for best flavor.
⏱️ 120 min - 6
Cook the Chicken (Baking Method): Preheat your oven to 400°F. Lightly grease a baking sheet with olive oil. Arrange the marinated chicken pieces in a single layer on the baking sheet, ensuring not to overcrowd. Bake for 20-25 minutes, or until the internal temperature reaches 165°F and the chicken is golden brown with some charred bits. For extra char, you can broil for the last 2-3 minutes, watching carefully to prevent burning. Repeat for each marinade type.
⏱️ 25 min•🌡️ 400 - 7
Cook the Chicken (Grilling Method): Preheat a grill to medium-high heat (about 400°F). Lightly oil the grill grates. Place the marinated chicken pieces on the grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and the chicken has nice grill marks and is cooked through. Repeat for each marinade type.
⏱️ 25 min - 8
Serve immediately or allow to cool completely before portioning into meal prep containers. The Greek-style chicken pairs wonderfully with yellow rice, shredded cabbage, and halved cherry tomatoes.
⏱️ 5 min