5 Chicken Marinades for Meal Prep

For the Spicy Shawarma marinade, whisk together olive oil, harissa paste, shawarma spice blend, sumac, and salt in a small bowl.

For the Lemon Garlic Herb marinade, combine plain yogurt, toum, chopped parsley, lemon juice, yellow mustard, olive oil, salt, and pepper in a separate bowl. Mix well.

For the Miso Honey marinade, whisk together miso paste, honey, soy sauce, and rice vinegar in another bowl.

For the Pollo Asado marinade, combine orange juice, lime juice, soy sauce, smoked paprika, dried oregano, and garlic powder in a bowl.

For the Thai Green Curry marinade, whisk together coconut milk, green curry paste, fish sauce, brown sugar, chopped cilantro, and lime juice in a final bowl.

Prepare the chicken by cutting it into your desired size (cubes, strips, or leave whole). Divide the chicken into five 1-lb portions.

Place each portion of chicken into a separate large zip-top freezer bag.

Pour one prepared marinade into each bag of chicken. Seal the bags, removing as much air as possible.

Massage the bags to ensure the chicken is evenly coated. Label each bag with the marinade name and the date.

Lay the bags flat and freeze for up to 3 months. To cook, thaw overnight in the refrigerator and then grill, bake, or pan-sear until cooked through.