I wouldn't. Freezing does not kill everything that lives on food and cooking food to a minimum internal temperature kills most microbes (but not all).
You're better off keeping raw chicken and marinade separate then combining as and when you require it.
Taken from US Department of Agriculture’s Food Safety and Inspection Service fact sheet:
Is Frozen Food Safe?
...Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage...
...Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness.
Taken from FoodSafety.gov Safe Minimum Cooking Temperatures:
Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.
Poultry: 165F / 74C