8 Chicken Marinade Recipes – My Food Story

These 8 Chicken Marinade recipes are perfect whether you’re looking to up your daily protein intake or add a more variety to your weekly meals. Freeze, grill, air fry, saute, or add to your favorite dishes, believe me, chicken has never tasted better! 

If you’ve ever stood in the kitchen staring at chicken, wondering how to make it taste different this time, this one’s for you. Marinades are the simplest way to turn a basic protein into something you actually look forward to eating, no fancy ingredients or long prep needed. And ever since I have started marinating chicken breasts and storing them in the freezer, my week night dinners have become so easy! 

This collection of 8 chicken breast marinades is all about ease and reliability. They’re quick to mix, easy to store, and perfect for everything from weeknight dinners to meal prep. Make one or make a few, and you’ll always have flavourful chicken ready to go.

Best cut of chicken 

Even though any cut of chicken like thighs, wings, or even a whole chicken works when marinating, we prefer chicken breast. Chicken breasts are easily available, have more protein per piece vs chicken thighs, are leaner, plus you can cut them into thin strips, pieces or even shred after cooking to suit the recipe you want to use it in.  

Why we make a few of these and store every week

• Easy Flavours: Marinated chicken is the best way to add flavor to bland and boring chicken. 
• Easy Protein Fix: I marinate about 3 different flavors over the weekend for the coming week. This ensures an easy yet delicious protein fix for busy nights or lunches. Plus, if unexpected guests show up, I know I can always whip up something quickly. 
• Super Versatile: It’s super versatile. I add my cooked and marinated chicken to wraps, sandwiches, pita pockets, and salads. We eat it as a side or even use it in curries. Trust me, the possibilities are truly endless. 
• Customisable: The marinades are also customisable. You can easily switch things up to use what you already have and still end up with a delicious yet easy chicken marinade!

Easy Marinated Chicken Breast Recipes

1. Thai Chicken 

• 4-5 tablespoons sunflower or any neutral flavored oil
• Marinade 1 – Thai chicken 
• 1 chicken breast (approx. 120 grams)
• 2 teaspoon Thai paste
• 1 thai chilli, sliced
• 3 tablespoons coconut milk
• 1 teaspoon jaggery
• 3 lemon grass roots, grated
• ⅓ – ½ teaspoon salt

Tastes best with: Noodles, or rice plus I mix the extra marinade left in the bag with coconut milk and heat it for a delicious sauce

2. Piri Piri

• 1 chicken breast (approx. 160 gms)
• 1 ½ tablespoons greek yoghurt / hung curd
• 2 teaspoons piri piri powder
• ½ teaspoon garlic paste
• ½ teaspoon honey
• 1 teaspoon sunflower oil
• ⅓ – ½ teaspoon salt

Tastes best with: Chop it up and put it on top of herb rice, add it to a wrap or sandwiches for a spicy fix

3. Saffron chicken

• 1 chicken breast (approx. 120 grams)
• 1 teaspoon olive oil
• 1 tablespoon greek yoghurt / hung curd
• 1 teaspoon grated garlic
• 1 pinch saffron soaked in 1 teaspoon cooking oil
• ¼ teaspoon turmeric powder
• 1 teaspoon lemon juice
• ½ teaspoon white pepper powder
• 1 teaspoon honey
• ⅓ – ½ teaspoon salt

Tastes best with: On top of pilaf, as a side to a salad, in a wrap or with hummus and pita bread

4. Kokum chicken

• 1 chicken breast (approx. 120 grams)
• 2 teaspoons kokum paste
• ⅓ – ½ teaspoon salt
• 2 tablespoons coconut milk
• ¾ teaspoon green chilli, crushed
• ½ teaspoon garlic, grated
• 1 sprig curry leaves, finely chopped
• 1 teaspoon greek yoghurt or hung curd

Tastes best with: Super punchy flavours, so pair it with roti/chapati/lemon rice, quinoa to amp things up and roasted potatoes or veggies. Will be great in a wrap too

5. Soy ginger chicken

• 1 chicken breast (approx. 160 grams)
• 2 teaspoons grated ginger
• 2 teaspoons toasted sesame oil
• ¼ teaspoon green chilli, crushed
• 1 teaspoon honey
• 1 teaspoon dark soy sauce
• ¼ teaspoon crushed pepper 
• ⅓ – ½ teaspoon salt
• 1 teaspoon rice vinegar

Tastes best with: On top of fried rice or noodles along with a side of veggies. Also, great as a side for asian salad, steamed veggies etc.

6. Orange Chicken

• 1 chicken breast (approx. 160 grams)
• 2 tablespoons orange juice
• 1 teaspoon orange zest
• ½ teaspoon honey
• ½ teaspoon light soy sauce
• ½ teaspoon vinegar
• ½ teaspoon garlic paste
• ¾  teaspoon grated ginger
• ½ teaspoon toasted sesame oil
• ⅓ – ½ teaspoon salt

Tastes best with: Steamed broccoli or a side of fried rice/hakka noodles/lemon quinoa etc

7. Malai Chicken

• 1 chicken breast (approx. 160 gms)
• 1 tablespoon greek yoghurt / hung curd
• 1 cheese cube, grated
• 1 teaspoon finely chopped coriander stalks
• ⅛ teaspoon cardamom powder
• 1 teaspoon ginger garlic paste
• ½ teaspoon lemon juice
• ⅛ teaspoon garam masala powder
• ¼ teaspoon honey
• ¼ teaspoon white pepper
• ¼ teaspoon roasted & crushed kasuri methi
• ⅓ – ½ teaspoon salt

Tastes best with: kebab style, Naan, roti, or lachha parathas, sliced onions, and mint chuteny

8. Tandoori Chicken

• 1 chicken breast (approx. 160 grams)
• 1 tablespoon greek yoghurt / hung curd
• 1 teaspoon ginger garlic paste
• ⅓ teaspoon red chilli powder 
• 2 teaspoons kashmiri chilli powder 
• ¼ teaspoon garam masala powder
• 1 teaspoon roasted besan, roasted gram flour
• ½ teaspoon roasted & crushed kasuri methi
• 1 teaspoon lemon juice
• 1 ½ teaspoons mustard oil
• ⅓ – ½ teaspoon salt

Tastes best with: In a wrap, or on top of steamed rice along with mint chutney and vegetable raita

How to cook marinated chicken breasts

1. Grilling/Stovetop: Heat a pan or skillet with 2 teaspoons of oil. Add the chicken breast and cook for 4 minutes without flipping on medium to low heat. Flip the chicken & then cook on the second side for 4 minutes until well browned and cooked through and serve. Total cooking time can vary between 8-12 minutes depending on the size of the chicken breast. A 160grams chicken breast takes approximately 8 minutes to cook. A bigger breast will take a few minutes longer.
2. Air frying: Preheat the airfryer at 200C and brush the airfryer tray with oil. Place the marinated chicken breast on the tray & drizzle / brush a few drops of oil on the chicken breast. Air fry for 5 minutes at 200C, drizzle a few drops of oil on the chicken as it tends to get dry and air fry for another 5 minutes till the chicken is well browned and cooked well. Airfrying time depends on the size of the chicken breast. A 160 grams chicken breast takes approx.10 minutes to cook. 
3. Oven / baking: Preheat the oven at 200C and line the baking tray with baking paper. Place the marinated chicken breast on the tray & drizzle/brush a few drops of oil on the chicken breast. Bake for 14-15 minutes at 200C till the chicken is cooked and well roasted from the outside. Baking time depends on the size of the chicken breast. A 160 grams chicken breast takes approx.15 minutes to cook.

Serving ideas for chicken breasts

• Pasta: Cut up the cooked marinated chicken breast into thin strips and toss it in with your favorite pasta. I love adding the piri piri chicken to this red pepper pasta or my white sauce vegetable pasta to switch things up from time to time.  
• Salad: Toss it in any salad for an added boost of protein and flavor.   
• Make it into a meal: Serve any cooked marinated chicken along with some stir-fried veggies and mashed potatoes for a wholesome meal.  
• Burger: Choose your favorite flavor of marinated chicken, cut into strips, and serve with between two buns with some slaw, mayonnaise, and lettuce for a quick and nutritious burger.
• Wrap: Wraps are my favorite weeknight dinners, and these prepped marinated chicken breasts along with some sliced veggies and sauces make whipping them up so easy!
• With rice: I often cook soy ginger or Thai chicken marinades in some water and conflour slurry to make a sauce and serve it along with rice for an easy-peasy, take-away style Indo-Chinese meal. 
• Sandwich: Whether you want a 5 pm snack or an effortless dinner, these chicken marinades come in sooo handy! Put it in some pita bread, on top of a sourdough, or between two slices of toast for something more classic. Either way, these taste delicious and wholesome! 

Faqs

Richa’s Top tips

• To make these chicken marinade recipes, I prefer to use skinless chicken breast pieces for how easy they are to store and use in recipes later. However, you can use any cut or type of chicken you prefer. 
• Use a generous amount of the marinade to marinate the chicken and be sure to season it well. Since chicken tends to be quite bland, being generous with the marinade and seasoning will ensure the flavors actually go deep. 
• I would recommend marinating the chicken for at least 30 minutes to 2-3 hours or up to 24 hours if you have time. The longer you marinate, the more flavorful the chicken will be. 

⁠Storage + freezing and defrosting tips 

• Fridge: You can store marinated chicken safely in the fridge for up to 3 days. Any longer than that, and it should be transferred to the freezer. 

Tip: Some acidic ingredients like lemon juice or vinegar tend to break down the chicken after 24 hours. So it’s best to cook it within 24 hours or freeze the marinated chicken immediately. 

• Freezer: Marinated chicken freezes beautifully and is perfect for meal prep. Make sure to freeze it in freezer safe bags to save space (airtight glass containers work also). Frozen marinated chicken stays good for up to 3 months. 

Tip: I prefer to store marinated chicken in single serving portions so I can just thaw the amount I need. This prevents spoiling. 

• Thawing: It is best to thaw marinated chicken overnight in the fridge as defrosting at room temperature can breed harmful bacteria.  

Tip: Once thawed, cook the chicken within 24 hours and DO NOT refreeze.

Think of these marinades as your shortcut to better meals. Prep them once, use them in different ways, and let them do the heavy lifting on busy days.

If you try these chicken marinade recipes, I would love to hear how you used them. Don’t forget to send me pictures over on my IG @my_foodstory.

Watch Marinated Chicken Breast Recipe Video

This article was researched and written by Urvi Dalal.