10 Easy Chicken Marinades for Summer Cooking and Grilling

Ingredients

Chicken

1.5 lb. chicken breasts for each marinade

Orange Cumin Marinade

3 Tbsp. olive oil

3 Tbsp. orange juice, squeezed from about 1 orange

1 Tbsp. cumin

½ tspn. orange zest

1 clove garlic pinch salt & pepper

Sesame Ginger Marinade

¼ cup coconut aminos

2 Tbsp. sesame oil

1 Tbsp. minced ginger about ½ inch

3 green onions sliced

1 clove garlic minced

Mississippi Marinade

2 Tbsp. olive oil

¼ cup jarred pepperoncini liquid

4-5 pepperoncini, sliced

1 Tbsp. ranch seasoning use your favorite store bought or homemade ranch seasoning

Directions

Garlicky BBQ Marinade

1/4 cup BBQ sauce use your favorite storebought or homemade Whole30

BBQ sauce

3 Tbsp. olive oil

2 cloves garlic minced

Buffalo Ranch Marinade

½ cup buffalo sauce or mix together mix together 3.5

Tbsp. melted ghee, 4.5

Tbsp. hot sauce, and a pinch of garlic powder and onion powder

2 Tbsp. ranch seasoning use your favorite storebought or homemade ranch mix

3 Tbsp. olive oil

Fajita Lime Marinade

1 ½ Tbsp. fajita seasoning - use your favorite storebought or homemade fajita seasoning blend

3 Tbsp. lime juice

3 Tbsp. olive oil

1 Tbsp. minced cilantro (optional)

To make any of the marinades: Mix all marinade ingredients together in a small dish. Poke some holes in the chicken using a large fork or pin tenderizer. Set the chicken breasts in a shallow dish or Ziploc 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 (best four hours or overnight).

Cook the chicken

Slow Cooker: Add the chicken and marinade to the slow cooker. Add ½ 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 Fahren-

Lemon Garlic Marinade

3 cloves garlic minced

3 Tbsp. olive oil

3 Tbsp. lemon juice squeezed from about 1 - 1.5 lemons

½ tspn. lemon zest

¼ tspn. dried parsley

¼ tspn. dried basil

Easy Pesto Marinade

¼ cup pesto use your favorite store bought brand or homemade dairy free pesto

3 Tbsp. olive oil

Spicy Mango Marinade

1 mango pureed

3 Tbsp. olive oil

1 Tbsp. minced jalapeno

1 Tbsp. lime juice squeezed from about 1/2 lime

1 Tbsp. minced fresh cilantro

“Honey” Mustard Marinade

5-6 dates minced or 4 Tbsp. honey

2 Tbsp. grainy mustard

1 Tbsp. apple cider vinegar

3 Tbsp. olive or avocado oil heit. 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 five 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 ten minutes, then flip the chicken breasts and cook for another 5-7 minutes, or until internal temperature reaches 165° Fahrenheit. Rest the chicken for five 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 five minutes before you slice it.

Chicken Burgers

Ingredients

2 lbs. ground chicken

1 small onion

1 yellow or orange pepper

1 tspn. salt

½ tspn. pepper

1 Tbsp. parsley

1 tspn. powdered garlic

1 cup seasoned Italian bread crumbs (or more if mixture is very loose)

2 Tbsp. mayonnaise

6-8 buns

Lettuce

Sliced tomato

Directions

Remove skin, top, and bottom of onion and quarter. Remove top and seeds from pepper. Cut into 2” pieces. Place onion and pepper in food processor and pulse until almost liquid, around 3-4 minutes.

Place chicken in large mixing bowl. Pour onion/ pepper mixture on top of chicken. Add seasoning, bread crumbs, and mayonnaise. Mix very well with hands. Cover and refrigerate for at least an hour (or overnight).

After an hour, make large patties, using wax paper or tin foil to separate.

Clean and oil the grill (place about 2 tablespoons of oil on a paper towel and rub all over the top of the grill). Heat grill to 350° – 375° (medium high). Cook the burgers about 10 minutes per side. Juices should run clear and internal temperature should be at least 165°.

Serve with buns, lettuce, and tomato.

Grilled Vegetables

Ingredients

4 portabello mushrooms

1 eggplant

2 zucchini

1 yellow squash

1 yellow onion

Directions

Spicy Grilled Shrimp

Ingredients

3 large cloves garlic, smashed

½ tspn. salt

1 tspn. paprika

½ tspn. pepper

Pinch of cayenne pepper

½ tspn. hot sauce

2 Tbsp. olive oil

2 Tbsp. lemon juice

2 pounds large shrimp, peeled and deveined

8 wedges lemon, for garnish

Directions

Preheat a grill for medium heat. Crush garlic and salt together on a cutting board using the broad side of a large knife. Mix in paprika, pepper, and cayenne. Stir in olive oil, hot sauce, and lemon juice to form a paste.

Combine garlic paste and shrimp in a large bowl and toss until shrimp are evenly coated.

Lightly oil the grill grate. If you have skewers, place 4-6 shrimp on each skewer. Grill shrimp until they turn bright pink, 2 to 3 minutes per side. Transfer to a serving dish, garnish with lemon wedges, and serve.

1 red onion

1 bunch thick asparagus

1 each: red, orange, and yellow bell pepper

½ (about 1 cup) of a 16 oz. bottle of any zesty Italian salad dressing (Kraft, Wishbone, Good Seasoning, etc.)

Clean the grill and make sure the grates are clear of previous char. Use a paper towel and oil the grill, then preheat to high heat, 375°F to 425°F. If you have a reusable grilling screen/grate, or a grilling basket, place this on the grill so you don’t lose vegetables in between the grill slots.

Trim the ends of the eggplant, zucchini, yellow squash and onions. Cut into ½” slices. Seed the peppers and cut into 3” strips. Trim the ends of the asparagus. You can also cut the vegetables in chunks and place on wooden skewers. Soak the skewers in water for an hour before grilling so they don’t burn.

Place the vegetables on a sheet pan. Drizzle the salad dressing all over the vegetables and mix well. Grill the vegetables with the lid closed until tender and lightly charred all over, about 10-12 minutes for the peppers, onions, and mushroom; 5-7 minutes for the yellow squash, zucchini, eggplant, and asparagus.

Make sure you flip the vegetables 2-3 times so they don’t burn. If some cook much faster than others, remove them to the top grill or off to the side and turn off the side burner.

You can drizzle more dressing over the finished platter just before serving. Serve warm or at room temperature.

Goes great with grilled chicken and cous cous.