Freezer Italian Garlic Chicken Marinade

I love buying chicken breasts on sale and making a freezer marinade because this has so many ways to serve it and we have a list of fabulous meal suggestions for you to try.

The marinade is made with garlic, olive oil, lemon juice with added fresh herbs, and some seasoning that makes the chicken mouth-watering tender, and delicious.

The best part about making your own marinade ahead of time and freezing it, the chicken is ready to use in any recipe you like and much more economical to feed a hungry bunch!

These can be baked, fried, or air-fried and are perfect on skewers for grilling outside.

Of course, if you prefer to cut your chicken into strips nuggets, or large cutlets also.

I prefer to keep them in little chunks to add for stir fry, creamy pasta sauce recipes, or making shish kabobs for entertaining guests!

If you happen to have any leftovers they make a perfect topping for a salad or in a chicken wrap o toss in the chicken with pasta.

Serve them with your favorite dipping sauces or plain and however your family enjoys them at their favorite restaurant.

Scroll down and see how easy it is to make homemade Freezer Italian Garlic Chicken Marinade!

Best Chicken Marinade EVER

Since the chicken is flavorful, it will complement any dish you add it to but tastes great just as it is.


The chicken can be taken out the night before your next meal to add to so many recipes just thaw it in the refrigerator overnight.


Plus this is so easy to make the marinade and toss it in freezer bags.


Most of the time they just air fry or bake them and serve them dipped in barbecue sauce or hot sauce.


Serve these for lunch, dinner, or that special before-dinner appetizer for a party you may be hosting!

Thaw First Then Bake, Stir Fry, Grill or Air Fry Methods

• NOTE: thaw the chicken in the bag in the refrigerator overnight also for all methods the internal temperature for cooking chicken is 165 degrees we prefer to use a meat thermometer:
• Baked: Preheat the oven to 400 degrees. Place the thawed chicken with juices on a greased baking sheet. Bake for 20 minutes stirring a few times
• Stir Fry: Drain the chicken with juice. Spray the frying pan with cooking oil. Stir fry the chicken for just a few minutes on each, add whatever vegetables you're using and stir fry for around 7 minutes
• Grill: Soak the skewers first in water for at least 30 minutes. Thread the chicken on the skewers and grill for 4 to 7 minutes on each side on a preheated grill
• Air Fry: Drain the juices from the bag. Preheated the air fryer to 400 degrees and spray the basket with cooking oil. Air fry the chicken for 5 to 7 minutes.
• Slow Cooker: Add the raw chicken to any chili or stew recipe set the slow cooker to the instructions manual. See below for recipe links.

Ingredients You Will Need

• chicken breasts boneless cubed
• extra virgin olive oil
• fresh garlic
• fresh basil leaves, Italian parsley
• salt, pepper to taste
• granulated garlic powder
• dried oregano
• freshly squeezed lemon juice
• cooking spray
• oil for stir fry (olive oil)
• Optional: fresh rosemary, thyme, and for people who like the heat cayenne pepper

Tips

• cubed chicken is completed cooking quickly check the thickest part to be at 165 degrees using a meat thermometer
• Use freshly squeezed lemon juice
• In a pinch use dried herbs
• Organic chicken has the best texture
• Use thick freezer bags or freezer containers for storing marinaded chicken 
• Boneless steak, pork, venison can be substituted for chicken
• Chicken cubes baked can be threaded with skewers after baking for an appetizer for hosting parties if not grilling    
• Fresh lime juice can be substituted for lemon juice
• For easy cleanup bake on parchment paper
• Pork, Lamb, Veal, Venison, Beef can be used in place of Chicken also
• Serve chicken skewers with an assortment of dipping sauces for entertaining
• It is important to be sure to cook the chicken within 24 hours after thawing

More Recipes to Try

Freezer Wine Marinade for Steak

Freezer Marinade for Sweet and Sour Jam Meats

Freezer Marinade for Lamb and Pistachio Pesto Chicken

Freezer Marinade for Mexican Chicken

Freezer Marinade for Peanut Butter Chicken

Freezer Marinade for Roasted Chicken Garlic

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Easy Little Chicken Bites

These little bundles of chicken bites are so versatile and ready in minutes bursting with great flavors when you're pressed for time.


We love ours dipped in some Jack Daniels barbecue sauce or hot sauce, sometimes blue cheese dressing on the side, and feel free to use your own dipping sauce your family prefers.


If you get this marinaded chicken in smaller freezer bags it can be added to casseroles, stir fry, cooked to top salads, and even used in a stew.


Feel free to adapt your recipe using this marinade for chicken it's the tastiest chicken all ready for any kind of meal you love!


These are perfect for large parties you host threaded on skewers they're so delicious just make a double batch these are a fun tasty appetizer.


One of the best parts of making freezer marinades is it's perfectly flavored for any recipe you're making and cooked in minutes.

Freezer Italian Garlic Chicken Marinade

Yield: 30

Author: Claudia Lamascolo

This is a flavorful Italian Garlic and Herb. freezer marinade for meats. The freezer marinade can be used for many recipes. We have included several suggestions.

Ingredients

• 1 freshly squeezed lemon seed removed around 6 to 8 tablespoons
• 2 1/2 pounds of boneless cubed chicken breast (around 30 cubes)
• 1 1/2 teaspoons roasted granulated garlic powder or garlic powder
• 1 clove finely minced fresh garlic or cleaned and left whole ( you can remove it later if you wish)
• 1/3 cup extra virgin olive oil
• 2 tablespoons chopped fresh basil
• 1 tablespoon Italian flat-leaf parsley
• 1 teaspoon dried oregano
• Optional: lime juice instead of lemon, 1 sprig of chopped fresh rosemary, 1/2 teaspoon dried thyme
• Freezer bags are either quart or gallon size depending on how you would like to store the quantity for your food prep.
• Note: you can add paprika, onion powder, cayenne pepper, or any other herbs and spices you prefer. I salt and pepper during the cooking process to taste and not in the freezing process.
• The recipe can be doubled or tripled.

Instructions

1. Cut the boneless chicken breasts on a cutting board into 1 or 2-inch cubes.
2. In a large bowl big enough for the chicken and marinade, add all the herbs spices, and ingredients and whisk them together.
3. Add the chicken to the mixture to coat.
4. Add to the size bag you prefer.
5. Freeze up to 6 months.
6. Thaw in the refrigerator overnight and use this chicken within 24 hours after thawed.

Notes

Thaw First Then Bake, Stir Fry, Grill or Air Fry Methods

• NOTE: thaw the chicken in the bag in the refrigerator overnight also for all methods the internal temperature for cooking chicken is 165 degrees we prefer to use a meat thermometer:
• Baked: Preheat the oven to 400 degrees. Place the thawed chicken with juices on a greased baking sheet. Bake for 20 minutes stirring a few times
• Stir Fry: Drain the chicken with juice. Spray the frying pan with cooking oil. Stir fry the chicken for just a few minutes on each, add whatever vegetables you're using and stir fry for around 7 minutes
• Grill: Soak the skewers first in water for at least 30 minutes. Thread the chicken on the skewers and grill for 4 to 7 minutes on each side on a preheated grill
• Air Fry: Drain the juices from the bag. Preheated the air fryer to 400 degrees and spray the basket with cooking oil. Air fry the chicken for 5 to 7 minutes.
• Slow Cooker: Add the raw chicken to any chili or stew recipe set the slow cooker to the instructions manual. See below for recipe links.

Tips

• cubed chicken is completed cooking quickly check the thickest part to be at 165 degrees using a meat thermometer
• Use freshly squeezed lemon juice
• In a pinch use dried herbs
• Organic chicken has the best texture
• Use thick freezer bags or freezer containers for storing marinaded chicken 
• Boneless steak, pork, venison can be substituted for chicken
• Chicken cubes baked can be threaded with skewers after baking for an appetizer for hosting parties if not grilling   
• Fresh lime juice can be substituted for lemon juice
• For easy cleanup bake on parchment paper
• Pork, Lamb, Veal, Venison, Beef can be used in place of Chicken also
• Serve chicken skewers with an assortment of dipping sauces for entertaining
• It is important to be sure to cook the chicken within 24 hours after thawing

Nutrition Facts

Calories

70.1

Fat (grams)

3.05

Sat. Fat (grams)

0.52

Carbs (grams)

0.52

Fiber (grams)

0.14

Net carbs

0.36

Sugar (grams)

0.09

Protein (grams)

9.71

Sodium (milligrams)

65.99

Cholesterol (grams)

29.03

Based on 3 chicken cubes per skewer

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https://www.whatscookinitalianstylecuisine.com/2012/04/giveaway-plus-freezer-marinade-italian.html

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Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2022.