4 Batch Chicken Marinades

Prep time: 20 minutes - Cook time: 0 minutes - Total time: 20 minutes

Cilantro Lime Chicken:

4 skinless, boneless chicken breasts

1/4 cup olive oil

1 lime, juiced

1/2 cup cilantro, chopped

1 teaspoon salt

3 cloves garlic, minced

1/2 teaspoon black pepper

Teriyaki Chicken:

1/4 cup soy sauce

2 teaspoon fresh grated ginger

1/2 teaspoon sriracha

2 cloves garlic, minced

3 tablespoons maple syrup

2 tablespoons chopped green onion

2 tablespoons rice vinegar

Lemon Dill Chicken:

1/4 cup olive oil

2 garlic cloves, minced

3 tablespoons lemon juice

1/2 teaspoon Dijon mustard (ground mustard)

1 tablespoon fresh dill

1/2 tablespoon white rice vinegar

2 teaspoons honey (or maple syrup)

1/4 teaspoon salt

Balsamic Chicken:

1/4 cup olive oil

3 tablespoons balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic, minced

1 tablespoon fresh chopped basil

1. Prepare each marinade in separate bowls by combining all required ingredients.

2. Add 3-4 chicken breasts to each marinade.

3. Place each marinade into separate freezer-safe, Ziploc bags.

4. Make sure to squeeze all air out of each Ziploc bag before sealing.

5. Label each Ziploc bag with the type of chicken and place in freezer.

6. Remove from freezer as needed!