Mason Jar Marinades

Posted by

Messy marinades? Let Mason jars come to the rescue! Use a Mason jar and a reCAP wide mouth POUR lid for a mess-free marinade container. 

Why we love this hack:

1. It travels better to BBQs.

2. It is less messy and wasteful than ziplock bags.

We’re all about reducing plastic waste whenever possible. Plus, using tongs to scoop the chicken out of a ziplock bag is just a struggle.

3. It allows members of family to pick their own flavors.

You can tweak your recipes based on personal preferences. (Example: I like red pepper flakes in some of my marinades, while my fiancé enjoys extra cilantro.)

4. A typical chicken breast fits nicely in a pint jar

A pint jar is a nice option for dinner for one or two. A larger jar, such as a pint-and-a-half or a quart jar, would be a better choice for preparing a family-size portion.

5.The reCAP lid keeps it sealed and safe 

Using a reCAP ensures your marinade will stay sealed, fresh, and prevent germs from spreading. (Just be sure to wash your gasket when you clean up.)

After discovering the idea for the hack by  One Good Thing by Jillee, we had to experiment with marinades and try it for ourselves! The following marinade recipes will infuse your meat with flavor and keep it tender and juicy.

Grilled Buttermilk Chicken

A soak in herb-laced buttermilk gives a slight tang to this chicken while tenderizing the meat. The key to grilling chicken is to create two heat zones: one for high, direct heat (over the coals) and one for low, indirect heat (away from the coals).


SERVINGS:6 Chicken Breasts


2 cups buttermilk

7 garlic cloves

.5 cup fresh rosemary or thyme

Coarse salt and freshly ground pepper

Safflower oil, for brushing

6 Wide mouth pint jars, or 1 wide mouth quart jars

reCAP Wide mouth POURS (1 for each jar)


Combine buttermilk, garlic, herbs, tablespoons salt, and teaspoons pepper in a large bowl.

Add chicken breasts to the Mason jars and pour in the marinade.

Cap off the jars with reCAP POUR Mason jar lids.

Refrigerate for at least 4 hours or overnight.

Remove chicken from refrigerator 30 minutes before grilling.

Dijon, Garlic and Lemon Marinade

From Mom 100

At the end of a hot summer day, we all like to fling a piece of chicken or fish or steak on the grill, and be eating dinner with no fuss in short order. But not a boring dinner, no that’s not for us. If you want one boilerplate marinade for the summer, this is it. This marinade is perfect for chicken, pork, shrimp, and any kind of fish.

PREP: Less than 15 mins

SERVINGS: 2 Chicken breasts or about 16 shrimp


½ cup extra virgin olive oil

2 shallots, minced

2 garlic cloves, finely minced

3 lemons, zested and juiced

3 tablespoons Dijon mustard

Kosher salt and freshly ground pepper to taste

2 wide mouth pint Mason jars

2 reCAP wide mouth POUR lids


Combine and mix ingredients in one pint jar. Transfer half of the mixture to a second pint jar.

Add chicken breasts to both Mason jars.

Cap off the jars with reCAP POUR Mason jar lids.

Refrigerate for at least 4 hours or overnight.

Remove chicken from refrigerator 30 minutes before grilling.

Cilantro Citrus Marinade

From One Good thing by Jillee

Recipe Available at:


Recent Updates