Freezing chicken in a marinade is a game-changer for weeknight dinners! You’d be surprised how having your protein prepped can reduce stress and save time in the long run. Unlike freezing full meals, freezing marinated chicken doesn’t require any cooking upfront, so you can prepare several marinade options in just a few minutes.
How to Freeze Chicken in a Marinade
To save freezer space, I recommend ziplock bags or reusable silicone bags for marinating and freezing chicken. Here’s how:
Prep the Marinade: Add the marinade ingredients directly into a freezer-safe bag. Tip: Place the bag inside a wide-mouth jar and fold the top over the rim of the jar – this keeps the zipper area clean!
Add the Chicken: Drop in the chicken, seal the bag, and gently squish it to evenly coat the chicken in the marinade.
Freeze It: Lay the bag flat in the freezer for easy storage.
Defrosting: When you’re ready to cook, transfer the chicken from the freezer to the fridge on the morning of your planned cooking day.
No Worries About Over-Marinating
A bonus of this method is that freezing stops the marinating process until thawed, so you don’t need to worry about the chicken becoming mushy. Even if it’s stored for up to 3 months, it will still be good to go!
A Few of Our Favourite Chicken Marinades:
If you’re following along as I stock my freezer for the postpartum period, I’ve put together some favourite marinades that will require minimal prep for my partner to finish the meal. Since freezer meals often lean toward more wintery options, I thought having some marinated chicken on hand would be perfect for when we’re craving something a little lighter!
Marinated Chicken Skewers with Satay Sauce
Marinate 600g of chicken thighs or tenderloins. You can either freeze the chicken pieces directly or thread them onto skewers. If using skewers, freeze them in a freezer-friendly container, as the skewers can pierce ziplock bags.
Chicken Marinade
60ml coconut milk
1 Tbsp curry powder
1 tsp coconut sugar
2 tsp red curry paste
1 tsp salt
Combine all the marinade ingredients in a medium bowl and mix well. Add the chicken and stir to coat thoroughly. Thread the chicken onto skewers if desired, then place them in a freezer-friendly container. Freeze for up to 2 months.
Satay Sauce
1 tsp red curry paste
120 ml coconut milk
5 Tbsp peanut butter, smooth
1 Tbsp coconut sugar
1 Tbsp tamari sauce
2 tsp rice wine vinegar
¼ cup water
Add all ingredients to a jar and shake well to combine before freezing. When ready to use, defrost the satay sauce, then transfer it to a small saucepan over medium-low heat. Stir frequently for 3-5 minutes, or until thickened. Be careful not to overheat, as this can cause the sauce to split.
Simply defrost the chicken in the fridge on the morning of your planned cooking day and the satay sauce on the bench top. Preheat a grill pan or BBQ to medium-high heat. Cook the skewers for 4-5 minutes on each side, or until slightly charred and cooked through. Serve with the satay sauce, coconut rice and greens or even as a satay chicken salad.
Tandoori Marinated Chicken
¼ cup Greek yogurt
2 tbsp olive oil
1 tbsp ginger (grated)
2 garlic cloves (crushed)
1 tbsp curry powder
1 tsp turmeric powder
1 tsp paprika
Salt and pepper to taste
600g chicken thighs
Place all marinade ingredients in a ziplock bag, then add the chicken thighs. Seal the bag and gently massage it to evenly coat the chicken with the marinade. Freeze for up to 2 months.
On the morning of your cooking day, defrost the chicken in the fridge. Remove excess marinade before roasting for 35-45 min or grilling on the BBQ. Serve with grilled summer vegetables, rice, raita, and tangy pickled onions – Tandoori Roasted Chicken with Turmeric Rice, Charred Veggies and Raita – a members favourite!
Teriyaki Chicken with Sauce
¼ cup tamari
¼ cup rice vinegar
1 tbsp fish sauce
1 tbsp ginger (grated)
1 tsp sesame oil
600g chicken thighs or tenderloins (cut into bite-sized pieces)
Combine all marinade ingredients in a jar and shake to mix well. Place the chicken pieces in a ziplock bag, pour 2 Tbsp of the sauce over the chicken, seal the bag, and gently massage to coat the chicken. Freeze both the chicken and the remaining sauce for up to 2 months.
On the morning of your cooking day, defrost the chicken in the fridge. Heat a large frying pan over medium-high heat and add a small amount of coconut oil. Add the chicken and cook for 5-7 minutes.
Pour in the remaining sauce along with 3 Tbsp honey and the juice of 1 lemon. Let the chicken simmer in the sauce for 2-3 minutes, until the sauce thickens and coats the chicken.
Serve on rice, in a salad or in rice paper rolls!
Balsamic and Sun-dried Tomato Marinated Chicken Thighs
4 sun-dried tomatoes (finely chopped)
2 Tbsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp Dijon mustard
½ Tbsp honey
2 garlic cloves (crushed)
1 tsp dried oregano
Salt and pepper
600g chicken thighs
Place all marinade ingredients in a ziplock bag, then add the chicken thighs. Seal the bag and gently massage it to evenly coat the chicken with the marinade. Freeze for up to 2 months.
On the morning of your cooking day, defrost the chicken in the fridge.Either roast for 35-40 minutes or grill on the BBQ.
Serve alongside a fresh salad or pair it with our Balsamic Roasted Chicken and Chickpea Salad with Creamy Tahini Vinaigrette for a meal that’s anything but boring!
Honey, Mustard Chicken Skewers
Marinate 600g of chicken thighs or tenderloins. You can either freeze the chicken pieces directly or thread them onto skewers. If using skewers, freeze them in a freezer-friendly container, as the skewers can pierce ziplock bags.
1 Tbsp Dijon mustard
Zest of 1 lemon
1 Tbsp melted butter or olive oil
2 tsp mixed dried herbs
2 garlic cloves (crushed)
Salt and pepper
Combine all the marinade ingredients in a medium bowl and mix well. Add the chicken and stir to coat thoroughly. Thread the chicken onto skewers if desired, then place them in a freezer-friendly container. Freeze for up to 2 months.
On the morning of your cooking day, defrost the chicken in the fridge. Preheat a grill pan or BBQ to medium-high heat. Cook the skewers for 4-5 minutes on each side, or until slightly charred and cooked through. During the last minute of cooking, brush the skewers with 1 Tbsp honey.
Serve with a fresh salad, veggies of your choice, or our favourite – Sautéed Greens with Cannellini Bean Hummus and Super Seed Topping.
