Chicken Marinade
These Easy Chicken Marinade Recipes made 6 different ways are a delicious way to mix it up if you are tired of making the same old chicken dinner! Now, you can make perfect chicken breasts full of Lemon Garlic, Teriyaki, Cilantro Lime, Shawarma, Fajita or Balsamic flavor! All of these marinade recipes are gluten-free, keto, low carb, paleo and Whole30 compliant!
Ingredients
- 1 lb boneless, skinless chicken breasts or 1 1/2 lbs chicken thighs
Lemon Garlic Marinade
- 2 tbsp avocado oil or olive oil
- 3 tbsp fresh lemon juice about 1 lemon
- 2 tsp lemon zest about 1/2 lemon
- 1 tbsp coconut aminos we use Noble Made by The New Primal. You can also use tamari or low sodium soy sauce if not Whole30
- 2 cloves garlic minced
- 1 tsp dried Italian seasoning
- 1/3 tsp coarse sea salt or kosher salt, add to taste
- 1/4 tsp freshly cracked black pepper add to taste
Teriyaki Marinade
- 1/4 cup coconut aminos or tamari/low sodium soy sauce, if not Whole30
- 1 tbsp toasted sesame oil
- 1 tbsp fresh orange juice
- 1/2 tbsp Red Boat fish sauce
- 1 tsp apple cider vinegar
- 2 garlic cloves minced, or 1/3 teaspoon garlic powder
- 1 tsp fresh grated ginger or 1/4 tsp dried ginger
Cilantro Lime Marinade
- 1/4 cup avocado oil or olive oil
- 2 tbsp chopped fresh cilantro
- 3 tbsp fresh lime juice
- 2 cloves garlic minced
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes optional or more to taste
- 1 1/2 tsp coarse sea salt or kosher salt, add to taste
- 1/4 tsp freshly cracked black pepper add to taste
Shawarma Marinade
- 3 tbsp avocado oil
- 3 tbsp fresh lemon juice about 1 lemon
- 2 cloves garlic minced
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 3/4 tsp ground coriander
- 1/3 tsp ground cardamom
- 1 tsp coarse sea salt or kosher salt
- 1/4 tsp freshly cracked black pepper
Fajita Marinade
- 3 tbsp avocado oil or olive oil
- 3 tbsp fresh lime juice about 1 lime
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 - 1 tsp coarse sea salt or kosher salt, to taste
- 1/4 - 1/2 tsp freshly ground black pepper to taste
- 1/8 tsp cayenne pepper optional, or to taste
Balsamic Marinade
- 2 tbsp avocado oil or olive oil
- 2 tbsp melted ghee
- 3 tbsp fresh lemon juice about 1 lemon
- 2 tbsp balsamic vinegar
- 1/2 tsp garlic powder
- 1 tsp dried Italian seasoning
- 2 garlic cloves minced
- 1/3 tsp coarse sea salt or kosher salt
- 1/8 tsp freshly cracked black pepper
Instructions
To Make the Marinade
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Place chicken in a large resealable plastic bag, glass bowl or resealable glass container (if you plan to freeze it).
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Add all the marinade ingredients to a bowl or a jar. Whisk or shake to combine. Taste and adjust salt and pepper as desired.
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Pour marinade over chicken and close bag (if using) and gently massage using bag, tongs or clean hands to coat chicken pieces evenly.
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Cover and marinate in the fridge for at least 2 hours (or overnight for best results). May also store in the freezer (lay it down flat if in a bag) for up to 3 months.
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FRIDGE: Remove chicken from fridge and cook according to instructions below.
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FREZER: Remove chicken from the freezer the night before and allow to thaw in the refrigerator overnight. Once thawed, cook according to instructions below.
To Bake
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Preheat oven to 400°F. Place the chicken on a parchment lined baking dish or baking sheet.
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Bake for 17-19 minutes, or until the chicken is cooked through or reaches 165°F. Cooking time will depend on the thickness of the chicken breasts.
To Broil
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Preheat oven broiler and set the oven rack about 6 inches from heating grill.
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Place the chicken breast-side down on a parchment lined baking dish or baking sheet and broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling until the chicken is cooked through or reaches 165°F, about 8-10 minutes more. Cooking time will depend on the thickness of the chicken breasts.
To Grill
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Preheat the grill to medium-high heat and oil the grates.
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Place the chicken breasts on the grill and cook, covered, for 3 to 5 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.
To Cook in a Skillet
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Heat 2 tbsp avocado oil in a medium skillet over medium-high heat until simmering. Place chicken in pan, cooking undisturbed for 5 minutes, browning on each side.
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Cover pan with lid and lower the heat to medium and cook for an additional 6-8 minutes, or until chicken is cooked through or reaches 165°F. Cooking time will depend on the thickness of the chicken breasts.
To Cook in the Air Fryer
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Coat Chicken with Avocado Oil: Place the chicken breasts in the air fryer basket and spray and pat both sides with oil.
Cook: Air fry at 365°F for 10 minutes.Flip: Open the air fryer basket and use tongs to flip the chicken.
Finish Cooking: Close the basket and cook for another 8-12 minutes, depending on the thickness of your chicken, until it’s cooked through and the internal temperature reaches 165 degrees.
Let Cool & Serve: Transfer the chicken to a cutting board or plate, and allow it to rest for 5 minutes before cutting. Serve and enjoy!
Recipe Video
Recipe Notes
**Nutrition info is for chicken with the lemon garlic marinade.