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.

*post updated 8/19/19

I buy all my chicken from ButcherBox. It is the best free-range and organic chicken plus it gets delivered right to my front door. 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
½ cup Coconut Milk
2 Tbls Curry Powder
½ Tbls Garam Masala
½ tsp Turmeric Powder
1 clove Garlic (minced)
½ tsp Ginger Powder
1 tsp Salt

Chimichurri Chicken Marinade:

2 Tbls Avocado or Olive Oil
½ cup Fresh Cilantro
½ Jalapeno
¼ 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
¼ 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
¼ 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 ½ 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:

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
Instant Pot Mashed Potatoes
Southwestern Coleslaw
Easy Oven Baked Sweet Potato Fries

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