Step 1

Whisk together the ingredients for (one) marinade in a small bowl until combined.

Step 2

Combine marinade with chicken in a ziplock freezer bag, and toss until the chicken is evenly coated in the marinade.  Carefully press out any extra air that might be in the bag, then seal.  (You will need 1/2 cup marinade per 1 pound of chicken.)

Step 3

If Using Immediately: Refrigerate the chicken pack(s) for anywhere from 30 minutes to up to 1 day.

Step 4

If Freezing: Immediately transfer the chicken pack(s) to the freezer, and freeze for up to 3 months.  Then when you're ready to cook the chicken, transfer the chicken pack back to the refrigerator for 24 hours, or until it has thawed completely.  Or to speed up the process, you can submerge the sealed chicken pack in a bowl of cold water in the refrigerator until it has thawed completely.

Step 5

When ready to cook, remove the chicken from the marinade, discard the remaining marinade, and cook however you prefer.  (See recommendations below.)