Meal Prep Chicken Marinades
DATE: June 21, 2023
- 1 hour total prep
- 2 servings per 1 lb. bag of chicken
Featured product
Moroccan 'Round the Clock
Moroccan Spice
Moroccan Spiced Chicken
- ¼ tbsp olive oil
- 2 tbsp Moroccan Spice
- 1 tbsp honey
- 2 cloves garlic
- zest of one orange
- sea salt and pepper
Berbere Lime Chicken
- ¼ tbsp olive oil
- 1 tbsp Berbere Ann Ethiopian Spice Blend
- juice of one lime
- sea salt and pepper
Adobo Chicken
- ¼ tbsp olive oil
- 1½ tbsp De Spice Cito Adobo Spice Blend
- 2 cloves garlic
- sea salt and pepper
Smoky Garlic Herb Chicken
- 2 tbsp olive oil
- 1 tbsp Seasoning Beneath My Wings Paleo Poultry Spice
- 1 tbsp You're So Spain Savory Spanish Spice
- ¼ tsp Bohemian Rosemary/Rosemary lemon Sea salt
- ¼ pepper
- 1 tbsp lemon juice
Jamaican Jerk Chicken
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp No Woman No Spice Jamaican Jerk Spice (more for extra spicy)
- ¼ cup chopped scallions
- 2 sprigs of fresh thyme
- 1 tbsp coconut aminos
- 2 tsp sea salt
- ½ tsp pepper
Asian 6 Spice Chicken
- 1 tbsp safflower oil
- 1 tbsp sesame oil
- 1 tsp Spice Spice Baby Asian 6 Spice
- 1 tbsp minced fresh ginger
- 2 garlic cloves
- 1 tbsp honey
- 1 tbsp Bragg's liquid aminos
- 1 tbsp lime juice
- sea salt and pepper to taste
Directions
- You will need 6 quart-sized resealable bags or meal prep bags
- Prepare the 6 individual marinades by adding all the ingredients for each marinade in individual mason jars or a simple bowl and shaking/whisking very well.
- Add 1 lb. of chicken breast or chicken tenderloin to each resealable bag.
- Pour each marinade into the prepared bags with the chicken.
- Release as much air from each bag as possibly without spilling the marinade.
- Seal each bag, label and freeze.
- You can freeze up to 2 months.
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Learn How to Cook
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