Freezer-Friendly Chicken Marinades (5 Ways)

In a small bowl, prepare the Persian marinade by grinding saffron, blooming it in hot water, then mixing with yogurt, grated onion, minced garlic, olive oil, lemon juice, and spices. Set aside.

In a second bowl, prepare the Korean marinade by whisking together gochujang, soy sauce, brown sugar, minced garlic, minced ginger, and sesame oil. Set aside.

In a third bowl, prepare the Greek marinade by combining Greek yogurt, olive oil, lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and pepper. Set aside.

In a fourth bowl, prepare the Chipotle marinade by mixing minced chipotle peppers in adobo, olive oil, lime juice, minced garlic, and all the dried spices. Set aside.

In a fifth bowl or jar, prepare the Teriyaki marinade by combining soy sauce, water, mirin, brown sugar, minced garlic, minced ginger, chopped green onions, and sesame oil. Set aside.

Prepare your chicken by either cutting it into bite-sized pieces or leaving the breasts/thighs whole, depending on your preference.

Divide the chicken evenly among five large resealable freezer bags (approximately 1 lb of chicken per bag).

Pour one prepared marinade into each bag of chicken.

Seal each bag tightly, removing as much air as possible. Massage the bag to ensure the chicken is evenly coated with the marinade.

Using a permanent marker, label each bag with the type of marinade and the date it was prepared.

Lay the bags flat and place them in the freezer. They can be stored for up to 3 months.