Freezer Chicken Fajita Marinade Tutorial

grilled chicken fajita

I’ve been taking advantage of the warmer weather and continue to grill our chicken for various dishes. I’m still buying chicken on sale, $2 or less a pound. I throw the marinade together and freeze the chicken in the marinade for  future grilling.

I’m using two family packs of chicken to marinate.

I butterfly the breasts so they receive a good coating as they thaw. I also trim any excess fat.  The chicken is prepped and set aside.

Next I prepare the recipe below in a large glass measuring cup. This easily pours into three bags. Don’t forget to date and label your bags before you fill them.  Even though I’m grilling it all at the same time, three bags thaw quicker than one gallon size bag.

slightlyadapted from  Our Best Bites


Freezer Chicken Fajita Marinade

Yield: Marinade for 8 to 10 boneless chicken breast cutlets


  • 1 cup water
  • 6 Tablespoons vegetable oil
  • 6 garlic cloves pressed or substitute 1 tsp. garlic powder
  • 3 Tablespoons vinegar
  • 2 Tablespoons soy sauce
  • 2 Tablespoons liquid smoke (found in the bbq sauce section of store)
  • 1 T. chili powder
  • 1 tsp. freshly ground pepper (3/4 tsp. ground pepper)
  • 1 t. onion powder


  1. Label three quart-size freezer bags with date and contents.
  2. Place upright in a plastic shoebox.
  3. Slice 8-10 boneless chicken breasts into cutlets and divide among three bags.
  4. Mix all the marinade ingredients in a 4-cup measuring glass.
  5. Whisk well and divide among three bags filled with chicken breast cutlets.
  6. Squeeze air out of bags and seal.
  7. Freeze flat in the shoebox. Remove box when the chicken is frozen solid.
  8. Thaw 24 hours in the shoebox in the refrigerator to prevent any contents leaking. Grill until juices run clear. Do not over cook.
  9. Cover with foil and stand 5 minutes before serving. Grilled chicken can be refrozen for convenient future meals.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

I divide the chicken among the three bags along with the marinade. I eyeball it. No exact measuring involved. It appears to be a little under 2 cups total, so around 3/4 cup per bag if you want to get mathematical.


I give the marinade a good whirl with the whisk to mix in everything right before I pour. The weight of the chicken holds the bags steady as I pour and then I squeeze as much air out as possible being careful not to squeeze out the marinade.

Now that was easy. The three bags lie flat in my freezer and take up less space than the original packages. I’m going to have moist delicious chicken ready to grill without having to deal with frozen chicken or spices. I’m ready to thaw it all out and grill all three bags and have a grilled chicken dinner one night. I cool, dice and bag the remaining chicken for convenience chicken. 4 cups are reserved for enchiladas the next day. The rest of the diced chicken is portioned in 1-cup portions in quart size bags. I used these throughout the month for various recipes, such as quesadillas, pizza, tacos and more.

What recipes would you use your chicken fajita?

Rate the article