A collection of quick marinades. Add one to two pounds of chicken to a Ziplock bag. Add marinade ingredients. Massage to mix and coat chicken. Press out the air and seal. Refrigerate for at least 30 minutes and up to 12 hours. When ready to prepare chicken, drain marinade and cook in a hot skillet or on a hot grill until chicken is cooked through. Chicken may be frozen in marinade and thawed in refrigerator prior to grilling.
Italian
1/4 C olive oil
1/8 tsp. kosher salt
1 tsp. minced garlic
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
Lemon Pepper
1/4 C olive oil
1/8 tsp. kosher salt
1 tsp. lemon zest
1 tsp. pepper
1 tsp. onion powder
Lemon-Herb
1/2 C. low-sodium chicken broth
1/4 C. fresh lemon juice
1 T. lemon zest
1 T. fresh parsley
1 T. fresh thyme, chopped
1/4 tsp. freshly ground pepper
Easy Cajun
1/4 C olive oil
1 Tbls. smoked paprika
1-1/2 tsp kosher salt
1 tsp. cayenne pepper
1 tsp. fresh ground pepper
1 tsp. white pepper
1-1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/4 tsp. dried thyme
Simply Southwest
1/4 C olive oil
1/8 tsp. salt
1 tsp. paprika
1 tsp. chili powder
1 tsp. cumin
Citrus & Herb
2 T. extra virgin olive oil
1/2 c. apple cider vinegar
2 T. freshly squeezed lemon
or lime juice
2 tsp. lemon or lime zest
2 T. fresh oregano, rinsed and crushed with fingers to release oils
2 sprigs fresh rosemary, rinsed and crushed with fingers to release oils
3 garlic cloves, crushed and peeled
salt and pepper, to taste
Ginger Soy
1/2 C. soy sauce
1/4 C olive oil
2 T. molasses
2 tsp. ground ginger
2 tsp. dry mustard
6 cloves minced garlic
Easy BBQ
1/4 C olive oil
1/8 tsp. salt
1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. cinnamon
1 tsp. brown sugar
Chili Lime
1/4 C olive oil
1/8 tsp. kosher salt
1-1/2 tsp. lime zest
1 Tbls. lime juice
1 tsp. chili powder
1 tsp. crushed red pepper flakes
