5 Easy Chicken Marinade

Whisk together the ingredients for (one) marinade in a small bowl until combined.Combine the marinade with the chicken in a ziplock freezer bag, and toss until the chicken is evenly coated in the marinade. Carefully press out the extra air in the bag before sealing.Immediately transfer the chicken pack(s) to the freezer, and freeze laying flat 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.Refrigerate the chicken for anywhere from 30 minutes to up to 1 day to marinate.Heat oven to 425°F. Add chicken and marinade to a small baking dish. Bake chicken for 25-30 minutes.Place the chicken into the Instant Pot and add 1 cup of water (or broth) and pressure cook for 8-9 minutes (depending on the size of your chicken breast, 6 minutes per pound of chicken) and then Quick Release when done. Optional: After removing the chicken from the Instant Pot, press sauté, add a tbsp of cornstarch or heavy cream to thicken the liquid leftover in the pot to make it into a sauce! This does not work with the greek chicken though.Note: be sure to shake off the marinade for the greek chicken (the yogurt) before placing it in the IP with the 1 cup liquid.Heat grill to medium-high. Grill for 18 minutes, flipping the chicken halfway through, until it is cooked through (165°F)