Chicken Marinades

Marinade Recipes

Thai Coconut Marinade

• 1/4 cup + 2 tablespoons light coconut milk
• 1/2 teaspoon soy sauce
• 1 tablespoon brown sugar
• 1 large garlic clove, roughly chopped
• 1 tablespoon chopped fresh ginger (from an approximately 1-inch-long knob of fresh ginger)
• 1 small Thai or Fresno chili pepper, thinly sliced (optional)

Classic Italian Marinade

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 large garlic clove, roughly chopped
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon red chili flakes

Provençal Herb Marinade

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 large garlic clove, roughly chopped
• 1 teaspoon Dijon or stone-ground mustard
• 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
• 1/2 teaspoon fresh thyme leaves or 1 pinch dried thyme
• Teriyaki Marinade
• 1/4 cup + 2 tablespoons pineapple juice
• 1 1/2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon chopped fresh ginger (from an approximately 1-inch-long knob of fresh ginger)

Place the chicken in a zip-top bag. Whisk the ingredients (listed below for each marinade) together in a bowl, then pour over the chicken. Seal the bag tightly, pressing the bag gently to remove as much excess air as possible.

Place the bag(s) on a rimmed baking sheet or plate just in case the bag isn't perfectly sealed.

If you'll be marinating the chicken to eat for dinner tonight or the following evening, simply refrigerate for up to 24 hours (no need to freeze).

Freeze on the baking sheet or plate until completely solid, then stack and store in the freezer for up to 3 months. Defrost the bag in the refrigerator up to 24 hours before you plan to cook and serve the chicken. For safe handling, do not thaw the bags at room temperature on the kitchen counter.
Once the marinated chicken is fully defrosted, cook it as you prefer — on the grill over direct heat for 7-10 minutes, flipping once or twice; on the stove in an oiled frying pan for 12-15 minutes, flipping as needed; or in a 375-degree F oven for about 20 minutes — until the thickest part of the chicken registers 165 degrees F on a meat thermometer.

• 1 1/2 cups vegetable oil
• 3/4 cup soy sauce
• 1/2 cup Worcestershire sauce
• 1/2 cup red wine vinegar
• 1/3 cup lemon juice

• 2 tablespoons dry mustard
• 1 teaspoon salt
• 1 tablespoon black pepper
• 1 1/2 teaspoons finely minced fresh parsley

Directions

1. In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.