How long should you marinate chicken?

The ideal marinating time for chicken is anywhere between 2-24 hours. The specific time can depend on the type and cut of chicken, as well as the acidity level of the marinade.

Can you freeze chicken in a marinade?

Absolutely! As freezer cookbook authors , we especially love how easy it is to prep these chicken breast marinades ahead of time and freeze them to have on hand for another night. Every recipe includes freezing instructions, so you can double and freeze a batch anytime.

How long can chicken marinate in the fridge?

In our tests, we found that it's best to marinate your chicken in the refrigerator for at least 1-2 hours and up to 24 hours. Less than 1 hour didn't seem to infuse enough flavor into the chicken breasts and more than 24 hours (unless the chicken was frozen for part of that time) can cause them to become a bit mealy and mushy, especially if the marinade has a high acid content.

Can you marinade frozen chicken?

Yes, you can marinate frozen chicken. Go ahead and throw frozen boneless chicken breasts or thighs in a freezer bag with the marinade and stick the bag in the freezer until you're ready. Or, place the bag of chicken and marinade in the refrigerator for 24-48 hours, until thawed completely.

Can you use this marinade for other cuts of chicken?

Absolutely! All cuts of chicken can benefit from a dip in a marinade. So, these marinades work just as well for chicken thighs and bone-in chicken. Cooking time will vary from our recipes, however, since we direct you how to cook chicken breasts.

The BEST Balsamic Chicken Marinade

Name: Balsamic Chicken Marinade
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 1/3 cup oil (recommend: avocado or olive oil); 1/3 cup balsamic vinegar; 2 teaspoons honey; 1 teaspoon Dijon mustard; 2 garlic cloves, minced; 2 tablespoons minced fresh parsley (sub: 2 tsp dried parsley, crushed in hand); 1 teaspoon dried basil, crushed in hand; 1 teaspoon dried oregano, crushed in hand; 1 teaspoon salt; 1/4 teaspoon pepper; 1 1/2 – 2 pounds chicken breasts, tenders, or thighs

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Balsamic Chicken Marinade

Fresh herbs and pantry staples combine to create this complex chicken marinade. Grill or bake the chicken, then enjoy on its own or atop a salad. Marinade works for 1 1/2 – 2 pounds of chicken breast, tenders, or thighs.

Yield: 5 servings 1x

Prep: 5 minutesCook: 12 minutesTotal: 17 minutes (plus marinating time)

Scale:

Ingredients

1/3 cup oil (recommend: avocado or olive oil)
1/3 cup balsamic vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
2 garlic cloves, minced
2 tablespoons minced fresh parsley (sub: 2 tsp dried parsley, crushed in hand)
1 teaspoon dried basil, crushed in hand
1 teaspoon dried oregano, crushed in hand
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 – 2 pounds chicken breasts, tenders, or thighs

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Instructions

Make It Now:

Make Marinade: Add the oil, vinegar, honey, Dijon mustard, garlic, parsley, basil, oregano, salt and pepper, and chicken to a gallon-sized freezer bag. Seal and squish around to make sure the chicken is covered in marinade and everything is combined. (Freezing instructions begin here.)
Marinate Chicken: Place the bag in the refrigerator for at least 2 hours and up to 24 hours.
Cook Chicken: Cook the chicken using one of these methods. The chicken is done when it reaches 165°F internally and/or is no longer pink inside.
- - Bake in Oven: Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. (Tip: Spray the dish/sheet pan with cooking spray to prevent sticking.) Bake uncovered for about 20-25 minutes, until done. May take longer depending on the thickness of the chicken.
  - Slow Cooker: Place chicken and marinade in slow cooker. Cover and cook on LOW for 2 1/2 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise, you’ll overcook and dry it out.
  - Instant Pot: Place chicken, marinade, and 1/3 cup chicken broth in a 6-quart Instant Pot. (Note: If using an 8 quart, add an additional 1/2 cup of broth.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
  - Grill: Before marinating, pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. To do this, place one breast at a time inside a freezer bag and pound with the flat side of a meat mallet. Preheat grill to medium-high heat (400-450°F) and clean the grates well. Grill for about 4-6 minutes per side, closing the lid in between flipping, until done. The cook time may be longer depending on the thickness.
Make Extra Sauce (optional): Instead of discarding the leftover marinade, place it in a small pot and bring it to a rolling boil on the stovetop for at least 1 minute. Watch closely so it doesn’t overflow. Strain it, if desired, and use as extra sauce over the cooked chicken.

Freeze For Later: Follow step 1. Freeze for up to 3 months.

Prepare From Frozen: Thaw, using one of these safe thawing methods, and follow Step 3. No additional marinating time needed once it is thawed!

Notes/Tips

How to Know If Chicken Is Done: Chicken is done when it reaches 165°F internal temperature. (A digital meat thermometer is a must to help cook chicken perfectly.)
Storage Tip: A great way to store this freezer meal or leftovers is in our favorite reusable freezer bags.
How to Safely Turn the Marinade Into Sauce: To kill all the raw chicken germs, be sure to bring the marinade to a rolling boil in a pot on the stove for at least 1 minute, according to the CDC. The World Health Organization (WHO) notes that bacteria are rapidly killed at temperatures above 149°F (65°C), which is below that of boiling water or even a simmer. So rest assured you’ll be safe if you boil it well for 1 minute. We’d suggest straining it after boiling to remove any chicken pieces.

Cuisine: American Method: Any cooking method

Find it online: https://thrivinghomeblog.com/balsamic-herb-chicken-marinade/