Four Easy Chicken Marinades & Rubs

Shake up your weekly lunches with new spice blends that will transform your meals for the upcoming week! Your future self will thank you. Try these four easy chicken marinades and rubs including teriyaki chicken, yogurt-marinated baharat chicken, coconut curry chicken, and chili lime chicken - a perfect introduction into meal prep! These recipes are designed to be baked all on one sheet tray using aluminum foil boats to separate the dishes. So not only are the recipes super easy, but clean up is hassle-free. The flavorful chicken sits on a bed of roasted veggies and pairs great with basmati rice. Each of the following recipes makes two servings, so when made all together you'll get eight special meals!

Ingredients
WHITE BASMATI RICE
Basmati rice, rinse and drain uncooked rice in cold water until the water runs clear
2 cups
Water
3 1/4 cup
Salt
Pinch
TERIYAKI CHICKEN
Sake
1 Tbsp
Mirin (or other rice vinegar)
1 Tbsp
Cane sugar
1 Tbsp
Soy sauce
2 Tbsp
Toasted sesame oil
2 Tbsp
Ground ginger powder
1/4 tsp
Green onions, white ends diced and added with veggies and green tops sliced finely and added as a garnish
1 bunch
Carrot, diced
1
Broccoli head, diced
1
Boneless skinless chicken breast
1
YOGURT-MARINATED BAHARAT CHICKEN
Olive oil
1 Tbsp
Garlic powder
1 tsp
Ground clove powder
1/2 tsp
Ground cardamom
1/2 tsp
Ground cinnmaon
1/2 tsp
Ground coriander
1 tsp
Ground cumin
1 tsp
Plain yogurt
1 cup
Lemon, juiced
1
Red onion, diced
1
Red bell pepper, diced
1
Boneless skinless chicken breast
1
Fresh parsley, chopped
Garnish
COCONUT CURRY CHICKEN
Curry
2 tsp
Ground coriander
1/2 tsp
Ground cumin
1/2 tsp
Ground ginger
1/4 tsp
Ground garlic powder
1/4 tsp
Salt
1/2 tsp
Full fat coconut milk
1/2 container
Yellow onion, diced
1
Sweet potato, finely diced
1
Boneless skinless chicken breast
1
Cilantro, chopped
Garnish
CHILI LIME CHICKEN
Chili powder
1 tsp
Garlic powder
1/2 tsp
Chili flakes
1/2 tsp
Salt
1/2 tsp
Black pepper
1/2 tsp
Lime, juiced
1
Canola oil
1 Tbsp
Jalapeno pepper, minced
1/2
Green bell pepper, diced
1
Yellow onion, diced
1
Boneless skinless chicken breast
1
Cilantro, chopped
Garnish

White basmati rice1. Rinse and drain uncooked rice in cold water until the water runs clear. 

2. In a rice cooker or sauce pan with a good lid, combine water, salt, and rice and bring to simmer.

3. Once rice has reached a simmer, lower temperature and let simmer for 15 minutes.

4. Turn off heat and allow to rest for at least 10 minutes. Fluff with a fork and serve.

 

Teriyaki chicken

makes two servings

1. Combine sake, mirin, sugar, oil, ginger powder, and soy sauce and place into a gallon freezer bag to marinade with a chicken breast. Marinade up to one day in the fridge or just bake right away if time is a constraint.

2. Dice up veggies.

3. Preheat oven to 350°F.

4. Form slender aluminum foil boats with distinct edges and place on a sheet tray. Place veggies on the bottom and top with marinated chicken.

5. Bake chicken and veggies for a half hour or until chicken reaches 165°F.

6. Slice up chicken and portion half of it into a container with cooked rice and green onion garnish.

 

Yogurt-marinated Baharat chicken

makes two servings

1. Combine spices, yogurt, oil, and place into a gallon freezer bag to marinade with a chicken breast. Marinade up to one day in the fridge or just bake right away if time is a constraint.

2. Dice up veggies.

3. Preheat oven to 350°F.

4. Form slender aluminum foil boats with distinct edges and place on a sheet tray. Place veggies on the bottom and top with marinated chicken.

5. Bake chicken and veggies for a half hour or until chicken reaches 165°F.

6. Slice up chicken and portion half of it into a container with cooked rice and parsley garnish.

 

Coconut curry chicken

makes two servings

1. Combine spices, coconut milk, and place into a gallon freezer bag to marinade with a chicken breast. Marinade up to one day in the fridge or just bake right away if time is a constraint.

2. Dice up veggies.

3. Preheat oven to 350°F.

4. Form slender aluminum foil boats with distinct edges and place on a sheet tray. Place veggies on the bottom and top with marinated chicken.

5. Bake chicken and veggies for a half hour or until chicken reaches 165°F.

6. Slice up chicken and portion half of it into a container with cooked rice and cilantro garnish.

 

Chili lime chicken

makes two servings

1. Combine spices, oil, jalapeño, and place into a gallon freezer bag to marinade with a chicken breast. Marinade up to one day in the fridge or just bake right away if time is a constraint.

2. Dice up veggies.

3. Preheat oven to 350°F.

4. Form slender aluminum foil boats with distinct edges and place on a sheet tray. Place veggies on the bottom and top with marinated chicken.

5. Bake chicken and veggies for a half hour or until chicken reaches 165°F.

6. Slice up chicken and portion half of it into a container with cooked rice and cilantro garnish.