How to meal prep chicken for the entire week! Salsa verde, lemon pepper + orange chicken marinades included. SO GOOD, SO EASY!
4.9 stars (15 ratings)
Ingredients
1 ½poundsboneless, skinless chicken thighs, cut into 1-inch chunks
1recipe of desired marinade
1tablespooncanola oil
Kosher salt and freshly ground black pepper
For the salsa verde marinade
¾cupsalsa verde
1shallot, minced
3tablespoonschopped fresh cilantro leaves
1tablespoonlime zest
3clovesgarlic, minced
½teaspoonground cumin
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
For the lemon pepper marinade
¼cupchicken stock
1 ½tablespoonsfreshly squeezed lemon juice
1tablespoonolive oil
1shallot, minced
3clovesgarlic, minced
1teaspoonkosher salt
1teaspoonfreshly ground black pepper
For the orange chicken marinade
3tablespoonsteriyaki sauce
3tablespoonsfreshly squeezed orange juice
1tablespoonorange zest
4clovesgarlic, minced
1tablespoontoasted sesame oil
¼teaspooncrushed red pepper flakes
½teaspoonfreshly ground black pepper
Instructions
In a gallon size Ziploc bag or large bowl, combine chicken and desired marinade; marinate for at least 2 hours to overnight, turning the bag occasionally.
Heat canola oil in a large skillet over medium high heat. Add chicken and marinade, and cook, stirring often, until golden brown and marinade has reduced, about 13-15 minutes.
Stir in 2 tablespoons water, scraping any brown bits from the bottom of the skillet; season with salt and pepper, to taste.