4 Chicken Freezer Marinades

GINGER-GARLIC HONEY SOY CHICKEN THIGHS
10 In a large freezer bag or bowl, combine the olive oil, grated ginger, garlic, honey, soy sauce, sesame oil, rice wine vinegar, garlic powder, salt, and pepper. Mix until well combined.
11 Add the chicken thighs and toss until fully coated in the marinade.
12 Seal the bag, removing as much air as possible, and freeze flat.
13 When ready to cook, thaw overnight in the refrigerator and cook the chicken in a skillet, oven, or on the grill until fully cooked through.
RED CURRY COCONUT CHICKEN
14 In a large freezer bag or bowl, combine the coconut milk, grated ginger, garlic, red curry paste, fish sauce, brown sugar, olive oil, chicken stock, salt, and pepper.
15 Add the sliced red pepper and diced onion and stir to combine.
16 Add the chicken breast and coat well with the marinade.
17 Seal the bag, removing excess air, and freeze flat.
18 When ready to cook, thaw overnight, then simmer everything together in a skillet, crockpot, or saucepan until the chicken is cooked through and the sauce thickens slightly.
19 Serve over jasmine rice.
HOT HONEY CHICKEN THIGHS
20 In a large freezer bag or bowl, whisk together the grated garlic, honey, buffalo hot sauce, olive oil, onion powder, garlic powder, dried parsley, salt, and pepper.
21 Add the chicken thighs and toss until fully coated.
22 Seal the bag, removing as much air as possible, and freeze flat.
23 When ready to cook, thaw overnight and roast, grill, or pan-sear until the chicken is golden and cooked through.
GREEK-INSPIRED MARINATED CHICKEN
4 In a large bowl or freezer bag, combine the Greek yogurt, oregano, onion powder, garlic powder, honey, red wine vinegar, lemon juice, grated garlic, salt, and pepper.
5 Mix until smooth.
6 Add the chicken breast and coat well in the marinade.
7 Seal the bag, removing excess air, and freeze flat.
8 When ready to cook, thaw overnight in the refrigerator and cook the chicken in the oven, on the grill, or in a skillet until fully cooked.