The Freezer-Friendly Chicken Marinade Trio You’ll Make on Repeat
Busy week ahead? These three freezer-friendly chicken marinades will save you from the midweek “what’s for dinner?” panic. Prep once, freeze, and enjoy juicy, flavour-packed chicken any night of the week.
3 Freezer-Friendly Chicken Marinades for Effortless Weeknight Dinners
We’ve all been there, it’s 6pm, you’re hungry, and you’re staring into the fridge wondering how you can turn plain chicken into something exciting in under 20 minutes. The answer? Do the flavour work ahead of time.
These three marinades are my secret weapon for making busy weeknights feel effortless. I portion the chicken, mix the marinade straight into vacuum-seal bags, label them, and freeze. While the chicken defrosts, it soaks up every bit of flavour, meaning all you have to do is cook. No last-minute marinading, no bland chicken, no wasted brain space.
Whether you’re craving creamy Greek yoghurt and lemon, sticky-sweet honey soy, or fragrant green curry with coconut and lime, these marinades have you covered.
Why This Works So Well
Time-Saving – One prep session = multiple ready-to-cook meals.
Better Flavour – Marinating during freezing and defrosting gives the chicken extra depth.
No Weeknight Mess – All the chopping, measuring, and mixing is done upfront.
Space-Saving – Vacuum-sealed bags stack neatly in the freezer.
3 Freezer-Friendly Chicken Marinades
Serves: 2-3 (each flavour)
Prep Time: 15 minutes
The Chicken Base
For each marinade, start with:
500–600g chicken thighs or breasts (about 2–3 servings)
Pat dry, portion into vacuum-seal bags or freezer-safe ziplock bags before adding marinade.
The Marinade Trio
Santorini Summer Chicken (Greek yoghurt, lemon & herbs)
Creamy, herby, and fresh, this one’s like a summer holiday on a plate.
1 cup Greek yoghurt
1 tsp paprika
1 tsp dried oregano
½ tsp ground cumin
1 tsp salt
2 garlic cloves, minced
2 tbsp olive oil
Juice of 1 lemon
2. Five Spice Honey Soy Glaze (Sweet & aromatic)
Perfect for quick stir-fries, BBQ skewers, or grilled fillets.
¼ cup soy sauce
¼ cup mirin
2 tbsp honey
1 tsp Chinese five spice
1 tbsp fresh ginger, grated
2 garlic cloves, minced
½ tsp black pepper
3. Green Curry Coconut Lime (Creamy, zesty & fragrant)
A little Thai-inspired magic for weeknights when you want something different.
2 tbsp green curry paste
½ cup coconut milk
1 tbsp soy sauce
1 tbsp honey
1 tbsp Chinese black vinegar (or rice vinegar)
Juice of 1 lime
Method
Prep the chicken – Pat dry and portion 500–600g into each bag.
Add the marinade – Mix ingredients in a bowl, then pour over the chicken in the bag. Massage to coat evenly.
Seal & label – Include the marinade name and date.
Freeze – Lay flat to save space. Use within 3 months.
Notes
Cooking From Frozen or Defrosted
Defrost overnight in the fridge or in a bowl of cold water for 1–2 hours.
Oven: 200°C (fan) for 20–25 mins or until cooked through.
Pan-fry: Medium-high heat, 4–5 mins per side.
Grill/BBQ: 5–6 mins per side until golden and cooked through.