Chicken Marinades 4 Ways
Chicken Marinades 4 Ways
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast or thighs, up to 2 pounds
For the Teriyaki Marinade
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1/2 teaspoon sesame oil
- 1 pinch red pepper flakes, optional
For the Honey Lime Marinade
- 1/4 cup honey
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
For the Chimichurri Marinade
- 1/2 cup fresh parsley
- 1/4 cup fresh cilantro
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 2 garlic, cloves
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
For the Harissa Marinade
- 1/4 cup harissa paste
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1/2 teaspoon smoked paprika
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
Instructions
- 1
Divide the 1 1/2 to 2 pounds of chicken breast or thighs into four equal portions, one for each marinade. You can slice the chicken into smaller pieces or leave them whole, depending on your preference for cooking.
⏱️ 5 min
- 2
For the Teriyaki Marinade: In a medium bowl, combine the 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, 1 teaspoon minced garlic, 1/2 teaspoon sesame oil, and a pinch of red pepper flakes (if using). Whisk all ingredients together until well combined. Add one portion of chicken to the marinade and ensure it is fully coated.
⏱️ 5 min
- 3
For the Honey Lime Marinade: In a separate medium bowl, combine the 1/4 cup honey, 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, and salt and pepper to taste. Whisk all ingredients together until well combined. Add another portion of chicken to this marinade and ensure it is fully coated.
⏱️ 5 min
- 4
For the Chimichurri Marinade: In a blender, combine the 1/2 cup fresh parsley, 1/4 cup fresh cilantro, 2 tablespoons red wine vinegar, 1/4 cup olive oil, 2 cloves garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, and salt and pepper to taste. Blend until the mixture is ultra-smooth and well combined. Add the third portion of chicken to this marinade and ensure it is fully coated.
⏱️ 5 min
- 5
For the Harissa Marinade: In a blender, combine the 1/4 cup harissa paste, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon smoked paprika, and salt and pepper to taste. Blend until the mixture is ultra-smooth and well combined. Add the final portion of chicken to this marinade and ensure it is fully coated.
⏱️ 5 min
- 6
For best results, cover each bowl of marinated chicken and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld. Cook the chicken using your preferred method (grilling, baking, pan-frying, etc.).
Kitchen Tools
Nutrition Facts (per serving)
Chicken Marinades 4 Ways
For the Chicken
- 1 1/2 pounds chicken breast or thighs, up to 2 pounds
For the Teriyaki Marinade
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1/2 teaspoon sesame oil
- 1 pinch red pepper flakes, optional
For the Honey Lime Marinade
- 1/4 cup honey
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
For the Chimichurri Marinade
- 1/2 cup fresh parsley
- 1/4 cup fresh cilantro
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 2 garlic, cloves
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
For the Harissa Marinade
- 1/4 cup harissa paste
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1/2 teaspoon smoked paprika
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
Instructions
- 1
Divide the 1 1/2 to 2 pounds of chicken breast or thighs into four equal portions, one for each marinade. You can slice the chicken into smaller pieces or leave them whole, depending on your preference for cooking.
⏱️ 5 min - 2
For the Teriyaki Marinade: In a medium bowl, combine the 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, 1 teaspoon minced garlic, 1/2 teaspoon sesame oil, and a pinch of red pepper flakes (if using). Whisk all ingredients together until well combined. Add one portion of chicken to the marinade and ensure it is fully coated.
⏱️ 5 min - 3
For the Honey Lime Marinade: In a separate medium bowl, combine the 1/4 cup honey, 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, and salt and pepper to taste. Whisk all ingredients together until well combined. Add another portion of chicken to this marinade and ensure it is fully coated.
⏱️ 5 min - 4
For the Chimichurri Marinade: In a blender, combine the 1/2 cup fresh parsley, 1/4 cup fresh cilantro, 2 tablespoons red wine vinegar, 1/4 cup olive oil, 2 cloves garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, and salt and pepper to taste. Blend until the mixture is ultra-smooth and well combined. Add the third portion of chicken to this marinade and ensure it is fully coated.
⏱️ 5 min - 5
For the Harissa Marinade: In a blender, combine the 1/4 cup harissa paste, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon smoked paprika, and salt and pepper to taste. Blend until the mixture is ultra-smooth and well combined. Add the final portion of chicken to this marinade and ensure it is fully coated.
⏱️ 5 min - 6
For best results, cover each bowl of marinated chicken and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld. Cook the chicken using your preferred method (grilling, baking, pan-frying, etc.).