Holy Marinades

Marinades, marinades, marinades. Who doesn’t love a good easy marinade??? I certainly do. Thaw your chicken overnight, throw the marinade together in the morning, put it all in a ziplock in the fridge, and by dinnertime you have some super delicious chicken ready for the grill! I found all these on Pinterest in the last year and my poor husband has probably had enough grilled chicken to last a lifetime. The nice thing about these is that you probably already have the ingredients in your pantry (at least most of them). The two lemony-y marinades only take about 5 minutes to put together (a HUGE plus when you’ve only got about 3 1/2 minutes to spare before a set of tiny fingers get into something they shouldn’t). The fajita recipe takes a little bit longer due to the garlic and lime, but you could always use pre-chopped garlic and lime juice (it’s not quite as good as fresh lime juice in my opinion, but that’s just me!).¬†With all of these, I like to make more chicken than I actually need, and use the leftovers throughout the week in wraps, soups or salads. It also makes a healthy meal for the kiddo that I don’t have to cook the day of.

So here you go! My top three favorite chicken marinades (in no particular order because I can’t decide which is the best).


Lemon Pepper

1 lb Chicken Breasts

1/4 Cup Olive Oil

1/4 Cup Lemon Juice

1 Tbl Cracked Pepper

1 Tbl Lemon Pepper Seasoning

Put all ingredients in a mixing bowl and whisk together. Pour into a ziplock bag with chicken and refrigerate until ready to cook.


Lemon Basil

(Husband’s favorite and also amazing on salmon)

1 lb Chicken Breasts

2 Tbl Lemon Juice

2 Tbl Olive Oil

1 tsp Dry Basil

1 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Salt

1/4 tsp Pepper

1/4 tsp Oregano

1/4 tsp Ground Mustard

Dash of red pepper flakes (optional)

Put all ingredients in a mixing bowl and whisk together. Pour into a ziplock bag with chicken and refrigerate until ready to cook.


Fajita

1 lb Chicken Breasts

2 Tbl Olive Oil

1 Clove Garlic, chopped

Juice from 2 Limes

1 tsp Chili Powder

1 tsp Sea Salt

1 tsp Cumin

Put all ingredients in a mixing bowl and whisk together. Pour into a ziplock bag with chicken and refrigerate until ready to cook.


How amazing do these sound??? If I’m home while they are marinating, I like to flip them every hour or so, and then grill them on the Egg (a miracle worker) at about 300-350 until the internal temp is 165. About halfway through cooking, I flip the chicken and baste it with the remaining marinade. It gives the chicken even more flavor, if that’s possible. Let me know what you think, and I would love to hear about YOUR favorite marinades! Find me on Facebook, Twitter, and Instagram #prekandprosecco

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