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All of the chicken marinades together, labeled.
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10 Healthy Chicken Marinades - Whole30

10 healthy Whole30 and Paleo chicken marinade recipes. Make just one or make them all!
Course Meal Prep
Cuisine American
Keyword Keto Dinner, meal prep, Whole30 Dinner
Prep Time 15 minutes
Marinating Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 314kcal

Ingredients

Chicken

  • 1.5 lb. chicken breasts for each marinade you make

Orange Cumin Marinade

  • 3 Tablespoons olive oil
  • 3 Tablespoons orange juice, squeezed from about 1 orange
  • 1 Tablespoon cumin
  • 1/2 teaspoon orange zest
  • 1 clove garlic
  • pinch salt & pepper

Sesame Ginger Marinade

  • 1/4 cup coconut aminos
  • 2 Tablespoons sesame oil
  • 1 Tablespoon minced ginger about 1/2 inch
  • 3 green onions sliced
  • 1 clove garlic minced

Mississippi Marinade

  • 2 Tablespoons olive oil
  • 1/4 cup jarred pepperoncini liquid
  • 4-5 pepperoncini sliced
  • 1 tablespoon ranch seasoning use your favorite store bought or homemade ranch seasoning

Garlicky BBQ Marinade

  • 1/4 cup BBQ sauce use your favorite storebought or homemade Whole30 BBQ sauce
  • 3 Tablespoons olive oil
  • 2 cloves garlic minced

Buffalo Ranch Marinade

  • 1/2 cup buffalo sauce or mix together mix together 3.5 Tablespoons melted ghee, 4.5 Tablespoons hot sauce, and a pinch of garlic powder and onion power
  • 2 Tablespoons ranch seasoning use your favorite storebought or homemade ranch mix.
  • 3 Tablespoons olive oil

Fajita Lime Marinade

  • 1.5 Tablespoons fajita seasoning use your favorite storebought or homemade fajita seasoning blend
  • 3 Tablespoons lime juice
  • 3 Tablespoons olive oil
  • 1 Tablespoon minced cilantro optional

Lemon Garlic Marinade

  • 3 cloves garlic minced
  • 3 Tablespoons olive oil
  • 3 Tablespoons lemon juice squeezed from about 1 - 1.5 lemons
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried basil

Easy Pesto Marinade

  • 1/4 cup pesto use your favorite store bought brand or homemade dairy free pesto
  • 3 Tablespoons olive oil

Spicy Mango Marinade

  • 1 mango pureed
  • 3 Tablespoons olive oil
  • 1 Tablespoon minced jalapeno
  • 1 Tablespoon lime juice squeezed from about 1/2 lime
  • 1 Tablespoon minced fresh cilantro

"Honey" Mustard Marinade

  • 5-6 dates minced
  • 2 Tablespoons grainy mustard
  • 1 Tablespoon apple cider vinegar
  • 3 Tablespoons olive or avocado oil

Instructions

Make the Marinade

  • Mix all marinade ingredients together in a small dish.

Marinate the Chicken

  • Set the chicken breasts in a shallow dish or ziplock bag. Pour the marinade over the chicken, then turn the chicken so it's fully coated on all sides. Allow it to marinate for at least 30 minutes.

Cook the Chicken

  • Slow Cooker: Add the chicken and marinade to the slow cooker. Add 1/2 cup water or chicken stock. Turn on low and cook for 3-4 hours.
    Instant Pot: Add the chicken, marinade, and 1 cup of liquid, either chicken stock or water, to your Instant Pot. Close and turn to High Pressure for 15 minutes and allow for a natural pressure release.
    Grill: Preheat your grill to 400 Fahrenheit. Oil the grill grates well. Add the chicken to the grill, and cook for 5-6 minutes per side, until the internal temperature reaches 165 Fahrenheit, per USDA. Rest the chicken for 5 minutes before you slice it!
    Air Fryer: Preheat the air fryer to 375 Fahrenheit. Spray the basket lightly with oil, and add the chicken, leaving space between each breast. Close and cook for 10 minutes, then flip the chicken breasts and cook for another 5-7 minutes, or until internal temperature reaches 165 Fahrenheit. Rest the chicken for 5 minutes before you slice it!
    Oven: Lay the chicken breasts on a parchment lined baking sheet. Set in a 400 Fahrenheit oven for 20-25 minutes or until cooked through and the internal temperature reaches 165 Fahrenheit. Rest the chicken for 5 minutes before you slice it!

Video

Notes

To freeze: Add the chicken and marinade to a freezer gallon sized ziplock bag. Squeeze out as much air as you can, then seal the bag. Set it in the freezer and use within 3-4 months for best results.

To defrost: When you're ready to cook it, defrost the chicken by setting the bag on a plate inside the refrigerator overnight. Once the chicken is defrosted, cook it using any method you prefer.

Nutrition

Calories: 314kcal | Carbohydrates: 5g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 539mg | Potassium: 682mg | Fiber: 1g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 2mg