Quick Answer
Yes, you can absolutely marinate raw chicken and then freeze it. Marinating chicken before freezing is a great way to add flavor and tenderness. The marinade will help keep the chicken moist during freezing. There are a few tips to follow when marinating and freezing chicken:
– Make sure to marinate in the refrigerator, not on the counter. Raw chicken must be kept cold.
– Marinate for no more than 12-24 hours. Longer can start to break down the texture.
– Pat the chicken dry before freezing. This prevents freezer burn.
– Use freezer bags or airtight containers. Make sure to remove as much air as possible.
– Allow extra time when thawing and cooking marinated frozen chicken. It will likely need more time compared to non-marinated.
Benefits of Marinating Before Freezing
Marinating raw chicken before freezing offers several advantages:
Infuses Flavor
A marinade contains acidic ingredients like vinegar or citrus juice which help break down protein fibers in the meat. This allows the seasonings and flavors to better penetrate into the chicken.
Marinating before freezing gives more time for the chicken to soak up all the flavors compared to marinating after thawing.
Increases Tenderness
In addition to infusing flavor, the acidic marinade also acts as a tenderizer. It breaks down tough muscle fibers.
This effect is enhanced when the raw chicken marinates in the cold refrigerator overnight vs just 1-2 hours.
Prevents Freezer Burn
The marinade forms a protective coating around the chicken. This creates a barrier against freezer burn.
Freezer burn causes dryness, leathery textures, and off-flavors. A marinade coating significantly reduces this effect.
Adds Moisture
Freezing has a dehydrating effect on foods. Marinating chicken before freezing introduces extra moisture into the meat.
This helps the chicken better retain its juices during frozen storage. It remains tender and juicy after thawing.
Tips for Marinating and Freezing Chicken
Follow these guidelines to safely and effectively marinate and freeze raw chicken:
Marinate Properly
– Marinate chicken in the refrigerator at 40°F or below, not on the counter. Raw chicken must be kept cold.
– Keep marinating time to 12-24 hours maximum. Longer can start to break down the texture.
– Submerge the chicken fully in the marinade. This ensures even coverage.
– Use a non-reactive dish like glass or stainless steel. Avoid aluminum.
Pat Chicken Dry
Before freezing, pat the marinated chicken dry with paper towels. A thin layer of marinade adds flavor, but too much will lead to freezer burn.
Package Correctly
– Use freezer bags, plastic wrap, or airtight containers. Make sure to remove as much air as possible.
– Portion the chicken pieces individually so you can thaw only what you need.
– Label bags with the chicken type, quantity, date, and any other details.
Freeze Immediately
For safety, freeze the marinated chicken within 1-2 hours of marinating. Don’t let it sit in the refrigerator.
Freeze at 0°F or below for proper preservation. Use the freezer, not the refrigerator compartment.
Thaw Safely
Always thaw frozen marinated chicken gradually in the refrigerator overnight. Do not thaw on the counter.
This gives time for the seasonings to properly permeate the meat again.
Cook Thoroughly
Cook the marinated chicken to an internal temperature of 165°F. Check with a food thermometer.
The acids in the marinade can slow cooking, so be sure the chicken reaches a safe final temperature.
Choosing a Marinade
Selecting the right marinade can make a big difference in flavor. Consider these tips:
– Match the marinade to the specific chicken dish you’ll be cooking. For example, teriyaki marinade for stir fry or herb marinade for chicken parmesan.
– Acidic marinades work best to tenderize and prevent freezer burn. Try ingredients like lemon juice, vinegar, yogurt or wine.
– Oil-based marinades add a lot of flavor. Olive oil, sesame oil, or nut oils are good choices.
– For lots of flavor, use a combo marinade with both acidic and oil-based ingredients. Popular options include Greek, Italian, and Asian marinades.
– Spice blends, garlic, ginger, herbs and soy sauce also add bold flavor to marinades.
– For food safety, avoid raw egg-based marinades which can harbor bacteria. Opt for pasteurized eggs if using.
Marinade Recipes
Here are 3 delicious marinade recipes ideal for infusing flavor into chicken before freezing:
Simple Lemon Herb Marinade
| Ingredients | Amount |
|---|---|
| Olive oil | 1/4 cup |
| Fresh lemon juice | 3 Tbsp |
| Garlic, minced | 2 cloves |
| Dried oregano | 1 tsp |
| Salt & pepper | 1/2 tsp each |
Spicy Buffalo Ranch Marinade
| Ingredients | Amount |
|---|---|
| Greek yogurt | 1 cup |
| Ranch dressing | 1/4 cup |
| Hot sauce | 2 Tbsp |
| Garlic powder | 1/2 tsp |
| Onion powder | 1/2 tsp |
Asian Sesame Marinade
| Ingredients | Amount |
|---|---|
| Low sodium soy sauce | 1/4 cup |
| Rice vinegar | 2 Tbsp |
| Sesame oil | 1 Tbsp |
| Fresh ginger, minced | 1 Tbsp |
| Garlic, minced | 1 clove |
| Red pepper flakes | 1/4 tsp |
FAQs
How long can you freeze marinated chicken?
Properly stored in a freezer at 0°F, marinated raw chicken can last 6-12 months before losing quality. For best flavor and texture, use within 3-6 months.
Can you thaw just part of the marinated chicken?
It’s best to thaw all the chicken fully when ready to use, not just partway. Partial thawing can lead to unsafe temperatures while the rest thaws.
Is it better to marinate before or after freezing?
Marinating before freezing allows more time for the chicken to absorb flavors and prevents freezer burn. Marinating after thawing works too but is not quite as effective.
Can you reuse marinade after marinating raw chicken?
No, you should not reuse marinade that has been in contact with raw chicken. Discard it after marinating for food safety, as it could contain bacteria.
What if the chicken isn’t fully submerged in the marinade?
Make sure all the chicken pieces are fully submerged by turning them a few times. If needed, you can place a heavy plate on top to keep them down.
Conclusion
Marinating before freezing is an excellent way to add flavor to chicken while also keeping it moist and tender during frozen storage.
The key is using an acidic marinade, patting chicken dry before freezing, packaging correctly in airtight containers, thawing safely in the refrigerator, and cooking thoroughly after thawing.
With the right methods, marinated chicken can be frozen for up to 12 months and taste delicious when thawed. Some advance planning allows you to have tasty chicken ready in minutes anytime you need it.