3 Delicious Chicken Marinades!

These marinades are all Phase 1-friendly but are delicious regardless of the food plan you’re using. Often I will prep a bunch of chicken (trim it or slice it into strips depending on what I will use it for), put marinade on it and freeze it like that portioned in freezer bags. That way I can just pull it out, thaw it and grill, roast or pan-saute it as usual. I like to have several marinade options in the freezer at once.
 
Don’t forget thigh meat! Some folks are afraid of it because it is hard to trim but you don’t have to cut all that fat off (remember, we like FAT) and a lot of what you don’t trim will cook off anyway. You may also try one or two of these marinades on pork.

Greek Marinade

  • fresh juice from 1 or 2 large lemons (about 1/3 – 1/2 C)
  • 1 Tbs freshly minced garlic or 1/2 tsp garlic powder/granulated garlic
  • 1 heaping Tbs fresh oregano, chopped or 1 1/2 tsp dried oregano
  • about 2 tsp salt  (or you can wait and salt your chicken at cooking time) I like to use Real Salt or Celtic sea salt brand
 
These measurements are for about a pound of chicken so divide or multiply as your need dictates. We love this chicken grilled and serve it with a side vegetable such as roasted purple potatoes (delish with salt and chili powder) or sauted carrots sliced into match sticks and a side salad.

Note:

Don’t let the chicken marinate for more than 2 or 3 hours because the lemon juice will “cook” your chicken as it sits. If you put the marinade on and then freeze it, it will be fine. Just thaw it and cook it soon after its thawed. This recipe sounds a bit underwhelming but it is so tasty. It may surprise you!

fajita marinade

2 Tbs apple cider vinegar (Bragg is a good brand)
1 Tbs Coconut aminos (Coconut Secret is an easy brand to find)
2 cloves garlic, minced or 1/2 tsp granulated garlic
1 Tbs chili powder
1 tsp onion powder
1/2 tsp ground cumin
juice from 1/2 – 1 whole lime
some cayenne pepper to taste, optional
This recipe will cover about 1 pound of chicken. I leave the salt out of the marinade on this one but again, you can add it now or at cooking time. Also, this isn’t imperative, but I like to whir this marinade around in a small food processor or the blender to get it smooth and well combined.
You may think this is a bit unconventional for a fajita marinade but, trust me. It’s delicious!
This is one that I love to put on some chicken that I have pre-sliced into fajita strips portioned into 1 lb serving size baggies in the freezer. I thaw and it’s ready to just dump out in your saute pan with your peppers & onions. If you are going to grill the fajita meat you may not want to pre-slice it. Just grill whole pieces of thigh or breast meat and then slice it up after it’s cooked. You may even try it on beef for steak fajitas!
Try this chicken on top of greens with all the fajita fixin’s and you have a chicken fajita salad! Or, use those lettuce leaves to make fajita lettuce wraps. For some real-food homemade tortilla recipes check out our Pinterest board, “Breads & Grains” Also, these grain-free tortillas are a store-bought brand we recommend. For one more grain-free recipe for homemade “tortillas” you may try these.

Note:

The coconut aminos are a good (slightly sweeter) sub for soy sauce. You can buy them at Sprouts or Natural Grocers or even Market Street. They should be near the soy sauce. For this and other VK recommended products check “Products & Brands” in the “Resources” section of this site or our Products & Brands.

 This marinade isn’t an original VK recipe but we thought it was tasty enough to re-type here for you! For the whole blog post and original recipe head over to the “Primally Inspired” website by clicking HERE.

Lemon, garlic, ginger marinade

1 small bunch fresh thyme, leaves only OR 1/2 tsp dried thyme
4 garlic cloves, rough chopped
1 inch fresh ginger root, rough chopped
1 Tbs salt (or add salt at cooking time)
juice of 1 lemon (About 1/4 C)
3 Tbs ghee or butter or coconut oil, melted on stove-top
pepper to taste
dash of cayenne, optional

Again, I like to whir this one around in a small food processor or the blender to get it well combined and smooth but it isn’t required. If you aren’t going to blend it up then mince or grate the garlic and ginger smaller so it cover more meat. This makes about 1/3 C of marinade…enough for one whole, not overly large, chicken or 2-3 lb chicken pieces. I have marinated and roasted whole chickens with this recipe but I have also used it on pieces for the grill.

Note:

  As this marinade hits the cold meat, and certainly in the fridge or freezer, your oil will solidify. Its OK! It will melt again when cooked and it will still cover the meat well while marinating.

Again, this recipe isn’t a VK original but it is soooo tasty. Click on over to this post if you would like to see the original recipe and content.
 
Let us know if you try these recipes. Share your modifications! We would love to hear. And, check out all our veggie sides for ideas on what to serve along side your delicious chicken!

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