I’ve been wanting to post these for a while. Now that Fall is quickly approaching, I’m starting to put together meals that can be prepared without taking too much time, especially after work.
I love that these marinades don’t call for a lot of ingredients and that you can use them right away or store them in the freezer until you’re ready to use. I have a few more that I’m going to try (and will post them when I do).
The two that I prepared were the yogurt, curry and the sweet chili. David and I were discussing what meals we were each going to make this coming week and I told him that my meal prep took me less than 20 minutes for two meals. Not too bad if I say so myself!
I’d love to hear if you try either of these out!
- How long can these be frozen? Up to 3 months. As everything freezes, the marinating process stops, and starts up again as the chicken thaws.
- What if my chicken is already frozen? Do not thaw your chicken if you are going to freeze again. Add the marinades to already frozen chicken, and you will still get a lot of flavor from marinating while it thaws.
Curry Yogurt Chicken Marinade
Ingredients
-
For 1 lb chicken breast (serves 4):
- ¼ cup yogurt
- 2 teaspoons lime juice
- ¼ teaspoon salt
- 2 teaspoons curry powder
- 1 teaspoon brown sugar
Directions
Fridge
- Marinate the chicken in the fridge for 2-24 hours.
Freezer
- If freezing, place in the freezer immediately. Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.
To Bake:
- Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes.
- For 5-7 oz chicken breasts, bake for 20 minutes total. For 10 oz and larger chicken breasts, bake for at least 25 minutes.
- Allow chicken to rest at room temperature for 5-10 minutes before slicing.Combine all ingredients in a heavy duty freezer bag. Add chicken breasts and turn to coat in marinade.
Notes:
- The yogurt will be flaky after freezing but gives the chicken so much flavor. If this bothers you, keep this recipe as a fridge marinade.
Sweet Chili Chicken Marinade
Ingredients
For 1 lb chicken breast (serves 4):
- 3 tablespoons soy sauce
- ⅓ cup + 1 tablespoon sweet chili sauce
- ¼ cup water (add just before baking)
Directions
Combine the soy sauce and sweet chili sauce in a heavy duty freezer bag. Add chicken breasts and turn to coat in marinade.
Fridge
-
- Marinate the chicken in the fridge for 2-24 hours.
Freezer
- If freezing, place in the freezer immediately. Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.
- Heat oven to 425°F. Add the chicken and marinade to shallow baking dish. Add water (amounts indicated above) to the marinade and mix with a spoon.
- Bake chicken for 10 minutes, flip over, then bake for another 10-20 minutes. For 5-7 oz chicken breasts, bake for 20 minutes total.
- For 10 oz and larger chicken breasts, bake for at least 25 minutes.
- Allow chicken to rest at room temperature for 5-10 minutes before slicing.
- Serve with sauce spooned over the chicken.
