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 Whole30 chicken marinades.
Marinade Tips:
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 Marinade:
- 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 Marinade:
- 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 Marinade:
- 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 Marinade:
- 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
Cook Your 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)
Grill:
Preheat grill to 425′. Once grill is hot, grill the chicken for about 7-9 minutes per side. The time will depend on the thickness of your chicken breast. Remove from grill when the internal temperature reads 155-160 and let rest on a plate covered with foil. This will bring the temperature up to 165′ and will keep the chicken nice and juicy
Stovetop:
Preheat oven to 375′. Heat a cast iron skillet over medium heat and add in cooking oil of choice. Sear the chicken on both sides for 2-3 minutes and then transfer the skillet to the pre-heated oven. Cook an additional 10-15 minutes. Cooking time varies depending on the size of the chicken breasts. Internal temperature needs to read 165′
What You Need:
What to Serve with Your Chicken:
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5 Easy Whole30 Chicken Marinades
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
Tonight I made the chimichurri chicken marinade…put it on a Tortilla w butter lettuce and sour cream (i know not whole 30..but only half of us eat whole 30..i pick my poison w the kids). My 12 year old son was moaning… he said “you got it right tonight mom. Something different and delicious.” Thank you..I used to cook all kinds of delicious things and fell into a rut as a working mom of three kids in competitive sports. Prepping these ahead of time to pop in the oven between work, gymnastics soccer and homework = gamechanger. I agree with another comment.. I’d love something similar using other meats. Perhaps ground beef?
I don’t think Dijon mustard is Whole30 Compliant, is it?
There are quite a few brands that are, you just have to double check the ingredients. Hope that helps!
I use ButcherBox too! Do you defrost the chicken and then re-freeze?
I made the Lemon Chicken for a Whole30 compliant dinner party and it was *absolutely delicious* – definitely a crowd pleaser! Thanks so much for sharing it — these recipes/good food actually makes Whole30 an enjoyable experience!
Thank you SO much for these absolutely fab marinades!! I decided to meal prep for several days and so did the Curry Chicken, Sweet Balsamic Chicken and the Lemon Garlic Herb Chicken. I grilled the sweet balsamic and lemon herb. The lemon herb was so popular at my house that the whole batch was gone super fast and never made it into the fridge! The froze the cooked sweet balsamic and swear it was better defrosted and reheated than when we original made it! I made the curry in the slow cooker and followed your directions. It made a fab sauce and was delicious on baked potatoes with a tomato salad on the side. I can’t thank you enough for helping me to get through my first week of Whole 30. These will definitely continue to be a staple in my recipe book long after my 30 days are done!
Just made the curry marinade and used with some chicken thighs tonight. Seriously some of the best chicken I have ever made! The marinade is so delicious. Thank you very much.
How did you cook the curry chicken and for how long
Which serving denomination should I use for equaling one pound?
Can you please make more recipes like these!? Maybe with other meats? So awesome and tasty!
Just made the lemon herb marinade. So yummy. Can’t wait to try the rest.
I made the curry & the chimichurri recipes. The chimichurri went in the freezer and the curry went in the fridge to marinade. Took the curry chicken out the next day, grilled it up and popped it on a salad…. It was amazing!!! I didn’t even need a dressing. So much flavor! Even my 3 year old son loved it!
Thank you for sharing Ann, so glad you and your son enjoyed it!
I’m making the curry chicken tomorrow and was going to do the slow cooker. Do you add all of the marinade ingredients along with the chicken broth in the slow cooker? Do you need to marinade the chicken before hand or just throw it all in together?