3 Easy Chicken Marinades
1
85 minutes
25-30 minutes
483
Dinner
Did you know our dressings double as mouthwatering marinades? Bring flavor and juiciness to ordinary chicken with these three delicious marinades featuring Primal Kitchen dressings. With just a handful of pantry ingredients and in five minutes, you can whip up a delicious marinade without canola oil, cane sugar, or corn syrup.
Ingredients
Cilantro Lime Chicken Marinade
- 1 6 oz. skinless chicken breast
- 1/8 teaspoon salt and freshly cracked black pepper
- 1 cup Primal Kitchen Cilantro Lime Dressing & Marinade
- 2 lime slices
- 1/4 teaspoon fresh cilantro leaves, or 1/8 teaspoon dried cilantro
Balsamic Chicken Marinade
- 1 6 oz. skinless chicken breast
- 1/8 teaspoon salt and freshly cracked black pepper
- 1 cup Primal Kitchen Balsamic Vinaigrette & Marinade
- 4-5 fresh basil leaves or 1/8 teaspoon dried basil leaves
Sesame Ginger Chicken Marinade
- 1 6 oz. skinless chicken breast
- 1/8 teaspoon salt and freshly cracked black pepper
- 1 cup Primal Kitchen Sesame Ginger Vinaigrette & Marinade
- 1/8 teaspoon sesame seeds
Directions
Marinate the chicken:
Place chicken breast in a glass container or resealable bag.
- Season with salt and pepper. Add marinade ingredients.
- Cover or seal bag and refrigerate for at least 30 minutes before cooking (up to 24 hours).
Cook the chicken:
- Remove chicken from the fridge and let it warm up to room temperature to ensure more even cooking (about 15-20 minutes).
- Remove the chicken from the marinade and allow any excess marinade to drip off. Discard the marinade.
In the oven: Preheat the oven to 375ºF. Place the chicken breast in an oven-safe cooking dish and bake for 25–30 minutes.
On the stove: Heat a teaspoon of avocado or olive oil in a skillet over medium heat. Place the chicken breast in the skillet and cook for 5–6 minutes on each side.
On the grill: Lightly oil the grill grates (do so carefully to avoid a flare up). Place the chicken breast on direct heat and cook for 7–8 minutes per side.
- Use a meat thermometer to make sure the internal temperature is at least 165ºF. Remove chicken from the heat.
- To preserve moisture, let the chicken rest for 3–5 minutes after cooking before slicing it. Serve and enjoy!
