10 New Freezable Marinades to Survive These Crazy Days...

What a gorgeous sight to find in your freezer :D :D :D

Well, folks. Here we are, years later, and I'm still meal-prepping chicken like my life depends on it. It’s been eight whole years since I first shared my freezable chicken marinades with you, and judging by the conversations I still hear and the news still flying around the internet, one thing hasn’t changed: we’re all still either broke, busy, or takeout is still trying to kill us (financially and nutritionally).

The good news? This marinade system still works. If anything, it’s become even more essential. Cairo’s economy (and the whole world it seems) has mutated into a horror movie, but at least the freezer is still a place of calm, flavorful order...

So back then, I was prepping chicken to survive my first real adult budget crisis. Now, years later, post-pandemic and also married (to a lovely person AND a job) I’m doing it to survive burnout, some existential dread, and also to feed two people during these strangely short days where, somehow, all the hours are sucked into work and traffic and zonked-out nights in front of Netflix. The method hasn’t changed much --- you still need a bunch of chicken, ziplock bags, a marker, and a fridge. But the flavors? Those have gotten even better.

10 New Marinades for the Modern Apocalypse:

These new marinades are a little bolder, a little brighter, and (somehow) just as budget-conscious than the last batch. They're still built from basic pantry items—just with new combinations and global inspiration. Whether you’re into spicy, sweet, umami, or citrusy, there’s something here for you. Now to the nitty-gritty. Items you’ll need aside from the ingredients:

• Ziplock bags

• A permanent marker.

The General Method: 

• Mix marinade ingredients in a bowl.

• Place marinade + chicken in a ziplock bag.  

• Press out all the air, and lock it up.  

• Squeeze the marinade around the chicken until it's completely covered.  

• Fold ziplock bag neatly into a parcel. Label each parcel and place in the freezer for up to 3 months. 

A few items to consider: 

• All meals are based on the same setup: approximately 250g-300g per marinade batch. Mix all your marinade ingredients in an bowl, throw it all in a bag (or re-usable silicone bag or glass container or whatever makes you happy), squish it around, flatten, label, and freeze. That’s it. Feel free to double or triple portions to feed more people.

• These chicken meals can be grilled, pan-fried, air-fried, baked, skewered, broiled, or foil-pocketed. It’s up to you.

• Onions, bell peppers, carrot strips and other veggies can be added to these meals. If you choose to roast your chicken in the oven, pop it on a sheet pan alongside some potatoes, onions and carrots too. In each recipe, I've added both cooking methods and serving suggestions to help make life a little easier.

• You can chop your chicken up into strips or cubes or thin cutlets if you like -- and for the record, you can use pieces with the bone. Whatever your preference, works just as well:

  
  

  

  There are no rules -- cut your chicken up the way you want, and use any part of the bird you like.

  
  

• I designed these to be taken down to thaw in the morning before work, so when I get home, I can cook them right away. On crazy days, I’d take down two or even 3 packets, and cook them the way i see fit, and store them in air-tight containers in the fridge for the whole week.

• Write up the name of your flavor on the packet, because once they’re frozen, they all look alike and it’s hard to tell what’s what.
  

Customize Away: These Marinades Are Yours Now :)

While these recipes are tried, tested, and loved as is by moi, I’m not precious about ingredients. I received a lot (and I mean A LOT) of comments on instagram about how things should be done or shouldn't be done -- my measurements and ingredients are a suggestion, not a rule. If you think something should be done in a particular way, go ahead and do it. If you’re out of something, substitute it. If you love extra spice, toss more in. Want to swap honey for date syrup? Do it.

Think of these marinades as a starting point — a flavor foundation. They work great as written, but they’re also flexible enough for your own twists. Add some herbs, dial up the tang, throw in a splash of something unexpected. Cooking should never feel rigid, especially when it’s for fun, personal taste, or mere survival. Now to the serious stuff: Welcome to Batch 2 of Maggie's Miracle Marinades.

If you’re still ordering daily lunches that cost more than your electricity bill, I get it. I’ve done it, and still do it sometimes. But when I prep even five of these meals, the relief is measurable. It’s one less thing to think about. One less daily decision. One small win.

We don’t get a lot of those lately. So why not start with chicken? Drop me a line and tell me how these worked for you! Lots and lots of love, Maggie.