When life gets a bit busy, having a few reliable chicken marinade recipes up your sleeve can be a real game-changer. These 6 simple marinades from zesty lemon & garlic to sticky honey mustard and sweet Hawaiian BBQ are my favourite way to get ahead on dinner without overthinking it.

Six freezer bags filled with chicken in different marinades, labelled honey & lime, Greek lemon, Hawaiian BBQ, honey mustard, lemon & garlic, and teriyaki.

I love mixing up a few of these at a time and tossing them in the freezer with raw chicken.

Then I can grab them out the day before to let them defrost and marinate in the fridge overnight. It means I’ve always got something delicious ready to go. No need to rush around at 5pm, wondering what to make because the hard part is already done.

Each marinade is made with pantry staples, takes just a few minutes to whip up, and works beautifully on chicken thighs, breasts, or tenderloins.

They are perfect for stocking the freezer, prepping for a BBQ, or if you just want dinner to feel sorted, these marinades have you covered.

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Recipe Tips

Don’t skip the oil. It helps the flavours stick to the chicken and keeps it juicy during cooking.
Taste your marinade before adding the chicken. You should love the flavour feel free to adjust the salt, acid, or sweetness to your liking.
Avoid metal bowls or containers for marinating. The acid can react with metal. Use glass, ceramic, or a ziplock bag.
Marinate ahead and freeze. Add the raw chicken and marinade to a ziplock bag, freeze flat, and defrost overnight in the fridge when needed.
Label your marinades. If you’re making a few at once, write the name and date on the bag or container so you don’t forget which is which!

How to Marinate Chicken

I like to marinate chicken straight in freezer-friendly ziplock bags because it keeps things tidy and makes storage easy. I add the chicken, pour in the marinade, seal, squeeze to coat, then press flat and label if freezing. If cooking the same day, you can still use a bag or a bowl. Just cover and refrigerate for at least 30 minutes, or overnight for more flavour.

Mix the marinade first. Whisk all the ingredients together in a bowl or jug so the flavours are evenly combined.
Coat the chicken well. Place the chicken and marinade in a ziplock bag or container, making sure every piece is covered.
Give it time. Let the chicken marinate in the fridge for at least 30 minutes (overnight is even better) so the flavours soak in.

Note: Marinating chicken for longer than 24 hours can actually have the opposite effect of what you want. The acids in the marinade, like lemon juice or vinegar, start to break down the meat fibres too much, making the texture soft and mushy instead of tender and juicy. For the best results, aim for a minimum of 30 minutes and no more than 24 hours.

Note: All ingredients are listed in the recipe card below.

1. Lemon & Garlic Chicken Marinade

Fresh, zesty lemon pairs beautifully with fragrant garlic for a bright, clean flavour that works in any season. This marinade is light yet punchy, letting the natural taste of the chicken shine through.

Serve with: I love to serve chunks of this chicken in a roasted vegetable couscous salad, or a simple garden salad. It’s also fantastic alongside buttery mashed potatoes and brussel sprouts.

Ingredients for lemon and garlic chicken marinade including olive oil, fresh parsley, lemons, garlic cloves, dried oregano, and salt and pepper.

2. Honey Mustard Chicken Marinade

Sweet honey meets tangy mustard for a balanced, slightly sharp flavour that’s hard to resist. It caramelises beautifully when cooked, giving you golden, sticky edges.

Serve with: Fresh steamed greens, roasted baby potatoes, or sliced into a warm grain salad.

Ingredients for honey mustard chicken marinade laid out on a white surface: honey, Dijon mustard, olive oil, apple cider vinegar, garlic cloves, and salt and pepper.

3. Teriyaki Chicken Marinade

A classic Japanese-inspired blend of soy sauce, ginger, garlic, and a touch of sweetness. It’s savoury, slightly sweet, and full of umami depth.

Serve With: I love enjoying this chicken in a rice bowl, which has steamed rice and stir-fried vegetables, or a fresh salad and Japanese mayo.

Ingredients for teriyaki chicken marinade: soy sauce, sesame oil, fresh ginger, garlic cloves, and rice wine vinegar.

4. Greek Lemon Chicken Marinade

Bold lemon, earthy oregano, and olive oil come together for a Mediterranean-style marinade that’s bright and herby. It’s refreshing yet full of flavour.

Serve With: Try slices of this chicken wrapped in a warm pita bread, with a Greek salad and a dollop of tzatziki sauce.

Ingredients for Greek lemon chicken marinade: Greek yoghurt, olive oil, lemon, garlic, parsley, oregano, and salt and pepper.

5. Hawaiian BBQ Chicken Marinade

Smoky BBQ sauce is blended with pineapple juice and brown sugar for a sweet-savoury flavour with a tropical twist. It’s sticky, rich, and a little addictive.

Serve With: I love grilling this on the BBQ in summer and making homemade burgers with coleslaw and sweet potato fries.

Ingredients for Hawaiian BBQ chicken marinade including soy sauce, pineapple juice, ketchup, brown sugar, garlic, ginger, scallions, and rice wine vinegar.

6. Honey Lime Chicken Marinade

Sweet honey and tangy lime juice make this marinade fresh, citrusy, and ever so slightly tropical. A pinch of chilli flakes adds a lovely optional kick.

Serve With: Enjoy slices of this chicken with coconut rice, grilled corn and fresh guacamole or mango salsa on the side.

Ingredients for honey lime chicken marinade including honey, lime juice, olive oil, garlic, parsley, paprika, onion powder, chilli flakes, and salt and pepper.

How to Cook Marinated Chicken

On the Grill. Preheat your BBQ to medium-high and grill marinated chicken for 5–7 minutes per side until charred and cooked through.
In the Oven: Preheat your oven to 200°C (400℉). Pour the chicken and marinade onto a small baking tray. Bake for 20-25 minutes or until fully cooked. Let rest for 5 minutes before serving.

Storage Instructions

Once cooked, store leftover marinated chicken in an airtight container in the fridge for up to 3 days. It’s delicious sliced cold in sandwiches or on salads the next day.

Cooked marinated chicken can also be frozen. Let it cool completely, wrap it well, and freeze for up to 2 months. I find it’s best used in wraps or chopped into pasta or rice bowls after freezing.

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