5 Easy Whole30 Chicken Marinades

One of my favorite ways to keep our meals healthy but still flavorful is with a good marinade. No one wants to eat boring and bland chicken, so keep your family happy with these 5 easy and healthy Whole 30 chicken marinades.

*post updated 8/19/19

I like to buy a large pack of chicken breasts or thighs from Sam’s Club and make all of these marinades at once. They freeze really well and then I can just pull one out the night before to put in the fridge to defrost. I use about 1 pound of chicken in each bag (2 large breasts or 4 thighs) and I make sure to label each bag with the flavor of marinade and the date.

Marinade Tips:

• Marinade for 1-24 hours in the fridge or store right away in the freezer (store up to 3 months)
• I always marinate my chicken in a plastic bag, but I also set those baggies in on a plate or in a bowl when sitting in the fridge. This is just in case of a leak, because it can be a nightmare to clean up
• To thaw from the freezer, place the chicken in the fridge overnight
• If storing in the freezer, make sure to also label with the date to remind you of how long it has been in there

curry chicken marinade

• 1 Tbls Avocado Oil or Olive Oil
• 1/2 cup Coconut Milk
• 2 Tbls Curry Powder
• 1/2 Tbls Garam Masala
• 1/2 tsp Turmeric Powder
• 1 clove Garlic (minced)
• 1/2 tsp Ginger Powder
• 1 tsp Salt

chimichurri chicken

• 2 Tbls Avocado or Olive Oil 
• 1/2 cup Fresh Cilantro
• 1/2 Jalapeno
• 1/4 cup Red Onion
• 2 Limes (juiced)
• 1 tsp Salt
• 1 clove Garlic (minced)

lemon garlic herb chicken

• 2 Tbls Avocado or Olive Oil
• 2 Lemons (zested & juiced)
• 2 cloves Garlic (minced)
• 1 Tbls Italian Seasoning
• 1 tsp Dijon Mustard
• 1 Tsp Salt

taco chicken

• 2 Tbls Avocado Oil or Olive Oil
• 1 Tbls Tomato Paste
• 1/4 cup Hot Sauce (Frank’s Red Hot)
• 2 Limes (juiced)
• 1 Tbls Mexican Oregano (or regular oregano)
• 1 Tbls Chili Powder
• 1 clove Garlic (minced)

sweet balsamic chicken 

• 2 Tbls Avocado Oil or Olive Oil
• 1/4 cup Balsamic Vinegar
• 3 Dates (steep in hot water and puree)
• 1 clove Garlic (minced)
• 1 tsp Italian Seasoning
• 1 tsp Salt

how to cook the chicken:

Oven:

Preheat oven to 375′ and line a baking sheet with parchment paper. Place the chicken on the baking sheet and bake for 20-25 minutes or until completely cooked through. Internal temperature should be 165’F

Instant Pot:

Place one cup of water or broth in the bottom of the Instant Pot and then put in the metal trivet. Place the chicken breasts on the metal trivet, close the lid and seal the steam valve. Set to high pressure and time for 7 minutes. Let the steam manual release for 5 minutes and then quick release (internal temp 165’F)

Slow Cooker:

Place the chicken in the slow cooker and add 1/2 cup of liquid (water or broth), cover and cook on low for 3 hrs (internal temp 165’F)

What You Need:

• Quart Sized Baggies 
• Zester
• Food Processor 
• Baking Sheet
• Parchment Paper
• Sharpie Pen
• Marinade Bowl 

How to serve the chicken:

• To keep it Whole 30, serve alongside cauliflower rice. If not Whole 30, white or brown rice is a great option
• The Chimichurri Chicken and Taco Chicken are perfect options for healthy burrito bowls
• I love the Lemon Garlic Herb Chicken on a salad
• Pan Roasted Green Bean with Cherry Tomatoes 
• Brussels Sprouts with Balsamic Bacon & Pine Nuts
• The Best Ever Cauliflower Mash
• Polish Dill Potatoes 

This post may contain affiliate links. Please read my disclaimer. 

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5 from 9 votes

5 Easy and Healthy Chicken Marinades

5 easy whole 30 chicken marinades that will help you rock your meal prep! These freezer friendly marinades are healthy and packed with flavor.

Course Main Course

Keyword chicken, Meal Prep, paleo, whole 30

Prep Time 45 minutes

Cook Time 20 minutes

Total Time 1 hour 5 minutes

Servings 10 servings

Author Sara

Ingredients

Curry Chicken

• 1 Tbls Avocado or Olive Oil
• 1/2 cup Coconut Milk Full Fat
• 2 Tbls Curry Powder
• 1/2 Tbls Garam Masala
• 1/2 tsp Turmeric Powder
• 1 clove Garlic minced
• 1/2 tsp Ginger Powder
• 1 tsp Salt

Chimichurri Chicken

• 2 Tbls Avocado or Olive Oil
• 1/2 cup Fresh Cilantro
• 1/2 Jalapeno
• 1/4 cup Red Onion
• 1 clove Garlic
• 1 tsp Salt
• 2 Limes juiced

Taco Chicken

• 2 Tbls Avocado or Olive Oil
• 1 Tbls Tomato Paste
• 1/4 cup Hot Sauce
• 2 Lime juiced
• 1 Tbls Chili Powder
• 1 clove Garlic minced
• 1 Tbls Mexican Oregano

Lemon Garlic Herb Chicken

• 2 Tbls Avocado or Olive Oil
• 2 Lemons zested & juiced
• 2 cloves Garlic minced
• 1 Tbls Italian Seasoning
• 1 tsp Dijon Mustard
• 1 tsp Salt

Sweet Balsamic Chicken

• 2 Tbls Avocado or Olive Oil
• 1/4 cup Balsamic Vinegar
• 1 tsp Salt
• 1 clove Garlic minced
• 3 Dates steeped in hot water and pureed
• 1 tsp Italian Seasoning

Instructions

Curry Chicken

• Combine all of the ingredients in a bowl and then pour over the chicken in the ziplock bag. Seal and store in the fridge or freezer

Chimichurri Chicken

• Place all of the ingredients in a food processor and pulse a few times to combine then pour over the chicken in the ziplock bag and store in the fridge or freezer

Taco Chicken

• Combine all of the ingredients in a bowl and then pour over the chicken in the ziplock bag. Seal and store in the fridge or freezer

Lemon Garlic Herb Chicken

• Combine all of the ingredients in a bowl and then pour over the chicken in the ziplock bag. Seal and store in the fridge or freezer

Sweet Balsamic Chicken

• Combine all of the ingredients in a bowl and then pour over the chicken in the ziplock bag. Seal and store in the fridge or freezer

Notes

*See post for different cooking methods and side ideas 

Tried this recipe?Mention @thebetteredblondie or tag #tbbrecipes!