Three freezer-friendly chicken marinades—Greek Lemon, Asian Ginger Garlic, and Piri Piri—make weeknight dinners easier and more flavorful. Cook them fresh, or freeze for up to 3 months.
Freezer Instructions
1 Place 8 boneless, skinless chicken thighs in each freezer bag.
11 Use a bag holder to help the bags stay open without the mess.
2 Add the marinade and massage to coat. Remove as much air as possible and freeze flat for up to 3 months. Alternatively, you can let the chicken sit in the marinade in the fridge overnight and cook it the next day.
4 If freezing, thaw overnight in the refrigerator before cooking.
5 Cook until the chicken reaches an internal temperature of 170-175°F.
To Make with Chicken Breasts
6 For 8 boneless, skinless chicken breasts, use the same marinade quantities if the breasts total about 2½–3 lb (1.1–1.4 kg). If they’re very large (closer to 4 lb / 1.8 kg total), increase the marinade by about 50%.
7 For fresh chicken, marinate for 2–8 hours. Avoid marinating the lemon-based marinades for more than 24 hours. If you’re freezing the chicken, add the marinade and freeze immediately. As the chicken thaws, it will marinate naturally.
8 Cook the chicken until it reaches an internal temperature of 165°F (74°C). If the breasts are very thick, consider pounding them to an even thickness so they cook more evenly and stay juicier.
12 The Greek Lemon, Asian Ginger Garlic, and Piri Piri marinades all work just as well with chicken breasts as they do with thighs. Thighs are simply a bit more forgiving if slightly overcooked, while breasts benefit from being cooked just to temperature.
