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Freeze-Ahead Marinated Chicken Breasts

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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 12
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Mix up this six-ingredient soy and ginger marinade in just 15 minutes. Add chicken breasts, freeze, and you'll have a handy anytime meal that tastes much better than takeout.
By Jessica Walker
Updated Mar 13, 2013
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  • 12 boneless skinless chicken breasts (about 4 1/2 lb)
  • 1 cup soy sauce
  • 1 cup packed brown sugar
  • 1/4 cup red wine vinegar
  • 1 tablespoon vegetable oil
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons grated gingerroot


  • 1
    Place chicken in resealable freezer plastic bags. In medium bowl, stir remaining ingredients until sugar is dissolved. Divide marinade evenly among bag. Seal bags; freeze up to 3 months.
  • 2
    To thaw, place bag(s) in refrigerator overnight.
  • 3
    Heat oven to 350°F. Place chicken and marinade in baking dish. Bake uncovered 50 to 60 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Tips from the Betty Crocker Kitchens

  • tip 1
    Freeze the chicken in portions that suit your family. Or place each chicken breast in a small freezer bag with a small amount of marinade to have handy single-serving portions when needed.
  • tip 2
    This teriyaki-flavored chicken also works great in a stir-fry. Cut the thawed chicken into thin strips, then cook the chicken and marinade in hot oil in a wok or skillet until no longer pink in center. Add your favorite stir-fry veggies—try snow pea pods, bell peppers, broccoli, green onions and/or carrots.


Nutrition Facts are not available for this recipe
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