Five Chicken Marinades for Weekly Meal Prep

Steps

Chicken Satay

1. 1

   For the Chicken Satay marinade, whisk the neutral oil, coconut milk, soy sauce, peanut butter, fish sauce, red curry paste, and brown sugar in a bowl until smooth and evenly combined.

2. 2

   Add the cubed chicken to the satay marinade and toss until every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours.

   Start 30-minute timer

Southwest Chicken

3. 3

   For the Southwest Chicken marinade, combine the olive oil, paprika, cumin, allspice, salt, cayenne, garlic powder, and black pepper in a large bowl.

4. 4

   Add the minced garlic, sliced onion, sliced bell pepper, and chicken to the Southwest mixture. Toss thoroughly, cover, and refrigerate for at least 30 minutes or up to 24 hours.

   Start 30-minute timer

Garlic Soy Chicken

5. 5

   For the Garlic Soy Chicken marinade, stir together the soy sauce, dark soy sauce, water, brown sugar, sesame oil, minced garlic, and grated ginger until the sugar is mostly dissolved.

6. 6

   Add the chicken to the garlic-soy marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.

   Start 30-minute timer

Italian Chicken

7. 7

   For the Italian Chicken marinade, mix the olive oil, paprika, onion powder, Italian seasoning, crushed red pepper, salt, and black pepper in a bowl.

8. 8

   Add the cubed chicken and minced garlic to the Italian marinade and toss until coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.

   Start 30-minute timer

Chicken Shawarma

9. 9

   For the Chicken Shawarma marinade, whisk the olive oil, paprika, garlic powder, onion powder, cumin, coriander, cayenne, salt, black pepper, Greek yogurt, and lemon juice until smooth.

10. 10

    Add the thinly sliced chicken thighs and sliced yellow onion to the shawarma marinade. Toss thoroughly, cover, and refrigerate for at least 30 minutes or up to 24 hours.

    Start 30-minute timer

Cooking and Serving

11. 11

    When ready to cook any batch, remove it from the refrigerator and let it stand briefly while a large skillet, grill, or oven heats. Do not leave raw chicken at room temperature for more than 2 hours.

    Start 2-hour timer
12. 12

    Cook the chicken in batches so the pieces have room to brown. Sauté in a lightly oiled skillet over medium-high heat, grill, or roast at 425°F (220 °C)/220°C (425 °F) until browned and the thickest pieces reach 165°F (74 °C)/74°C (165 °F) internally, usually 8–15 minutes depending on cut and size.

    Start 15-minute timer
13. 13

    Rest the cooked chicken for 3–5 minutes before portioning. Serve satay chicken with rice and steamed broccoli, Southwest chicken in burritos, fajitas, or rice bowls, garlic soy chicken with noodles or rice, Italian chicken with pasta, and shawarma in pita with desired toppings.

    Start 5-minute timer