Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breasts or thighs for each marinade
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar, see notes
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons Italian seasoning, no salt or sugar added
  • 1 teaspoon sea salt and 1/2 teaspoon black pepper
  • 1 tablespoon sriracha
  • 1 tablespoon honey
  • 2 tablespoons coconut aminos, or gluten free soy sauce
  • 1 tablespoon freshly squeezed lime juice, or rice vinegar
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 habenero, seeds and stem removed, see notes
  • 1 tablespoon jerk seasoning mix
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons coconut aminos
  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion granules
  • 1/2 teaspoon garlic granules
  • 1 1/2 teaspoons ground chipotle powder
  • 1/4 cup coconut aminos
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 tablespoon lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon sea salt and 1/2 teaspoon black pepper
  • 2 cups roughly chopped cilantro, 1 bunch
  • 2 tablespoons olive or avocado oil
  • 1 tablespoon lime zest
  • 1/4 cup freshly squeezed lime juice, from 2
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1/4 cup coconut aminos, or gluten free soy sauce
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/2 cup bbq sauce of choice
  • 1 teaspoon smoked paprika
  • 1 clove garlic, minced
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 clove garlic, minced, or 1/2 teaspoon garlic granules
  • 1 teaspoon onion granules
  • 1/2 teaspoon each sea salt and pepper
  • 1 tablespoon orange zest
  • 1/2 cup orange juice, from 1 orange
  • 1/4 cup coconut aminos, or gluten free soy sauce
  • 1 teaspoon Chinese 5-spice
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger

Instruction

  • For the Jamaican Jerk and Cilantro Lime, place all the ingredients into a small food processor or blender and blend until mostly smooth with small bits.
  • For all the other marinades, mix together the ingredients called for in each recipe. Then place them into your container of choice. I use glass pyrex containers to marinate overnight, and quart freezer bags to freeze these. Add your choice of 1 pound chicken breasts or chicken thighs and coat them thoroughly in the marinade you’ve chosen to make.
  • Marinate overnight, or freeze the chicken for a later date.
  • To bake these marinades, preheat the oven to 450ºF. Bake in a baking dish, 8″x8″, for 15-20 minutes for chicken breasts, or 10-15 for chicken thighs.
  • To grill these marinades, preheat the grill over medium heat 350º-400ºF. Grill for 10-15 minutes per side for chicken breasts and 6-8 minutes per side for chicken thighs. 
  • The chicken is done when it’s no longer pink and a thermometer reads 165ºF. Serve with your choice of side dishes.