1 lb chicken breast; boneless, skinless

Cilantro Lime Marinade:
2 tbsp olive oil
2 tbsp lime juice
1 1/2 tbsp honey
1/2 cup cilantro leaves; chopped
2 cloves garlic; minced
1/4 tsp salt

Sweet Chili Marinade:
6 tbsp sweet chili sauce
3 tbsp soy sauce; reduced sodium
1/4 cup water

Jerk-Inspired Marinade:
1 tsp dried thyme leaves
1 tsp ground allspice
2 tbsp brown sugar
1/2 tsp salt
1/2 tsp pepper
2 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp cayenne
2 tbsp olive oil
2 tbsp lime juice

Lemon Ginger Marinade:
2 tbsp olive oil
2 tsp lemon juice
2 tsp ginger; minced
1/4 tsp salt
1/4 tsp red pepper flakes; optional

Chipotle Lime Marinade:
2 tbsp olive oil
2 tsp adobo sauce; from chipotle peppers
1/2 tsp paprika
2 tsp brown sugar
2 cloves garlic; minced
2 tbsp lime juice
1/4 tsp salt

Honey Garlic Marinade:
2 tbsp soy sauce; reduced sodium
1/4 cup honey
2 cloves garlic; minced
1/4 cup water

Yogurt Curry Marinade:
1/4 cup yogurt; plain
2 tsp lime juice
1/4 tsp salt
2 tsp curry powder
1 tsp brown sugar

Thai Peanut Marinade:
1/4 cup soy sauce; reduced sodium
1/4 cup creamy peanut butter
2 cloves garlic; minced
2 tbsp brown sugar
2 tbsp sesame oil
1/2 tsp red pepper flakes
1/4 cup water

Peri Peri Marinade:
2 tbsp olive oil
2 tsp lemon juice
2 tsp paprika
1/2 tsp red pepper flakes
2 cloves garlic; minced
1/2 tsp salt
1 tsp oregano
2 tbsp brown sugar

Sriracha Maple Marinade:
2 tbsp olive oil
2 tbsp soy sauce
1/4 cup maple syrup
2-6 tsp sriracha; to taste
2 cloves garlic; minced
1/4 cup water

Miso Honey Marinade:
2 tbsp white miso paste
2 tbsp honey
2 tbsp sesame oil
2 tbsp ginger; finely grated or chopped
1/2 tsp red pepper flakes

Lemon Pepper Marinade:
4 tsp lemon pepper
1/2 tsp salt
1 tsp dried basil
1 tsp dried oregano
1/2 tsp thyme leaves
3 tbsp olive oil

Brown Sugar Hoisin Marinade:
3 tbsp olive oil
6 tbsp hoisin sauce
3 tbsp brown sugar
2 tsp lime juice
1/2 tsp red pepper flakes

Coconut Five Spice Marinade:
13 1/2 oz coconut milk
1/4 cup brown sugar
1/4 cup soy sauce; reduced sodium
4 tsp lime juice
1 tsp chinese five spice
1/2 tsp red pepper flakes

1. Combine marinade ingredients in a heavy duty freezer bag or reusable silicone bag.
2. Add chicken breasts, if Grilling or Air Frying pound chicken breast first and turn to coat in marinade. Marinate the chicken in the fridge for 2-24 hours.

To Cook:
Oven
3. Heat oven to 425F.
4. Arrange chicken with marinade liquid into an 8x8 inch baking dish.
5. Bake for 25 minutes, flipping halfway.
6. Double check that your chicken has reached 165F using an instant read thermometer.
7. Rest for 5 minutes, then serve.

Grill
3. Heat grill to medium-high heat (450F).
4. Make sure the grill is clean and well greased.
5. Shake off excess marinade and place the chicken over direct heat.
6. Grill with the lid down for roughly 8 minutes, flipping every 2 minutes, or until the chicken reaches 155F.
7. Allow to rest for 5 minutes (covered).

Pan Fry
3. Cook in olive oil over medium heat in a nonstick skillet for 5-7 minutes per side.
4. Rest for 5 minutes, then serve.

Air Fryer
3. Heat air fryer to 400F.
4. Shake off excess marinade, and arrange the chicken into the air fryer basket.
5. Cook for 4 minutes, flip, then cook for an additional 2 minutes.
6. Check that it has reached 165F internally, then remove from the air fryer.
7. Rest for 5 minutes before serving.

To Freeze
3. Prepare as directed, then put into the freezer immediately. They may be frozen for up to 3 months.

Thawing
1. These marinades must be thawed before cooking.
2. Thaw 24 hours in the fridge or immerse the bag in a bowl of cold water and let it sit for 2 hours.

Notes:
You may also use this marinade for other protiens.
boneless skinless chicken thighs or drumsticks - 2-24 hours marinating time
boneless chicken thighs - 2-24 hours marinating time
shrimp or fish - 30 minutes marinating time
pork tenderloin - at least 24 hours to marinate
tofu - press first, then marinate for 2-24 hours

Approximate total bake times for chicken breasts:
For small, 5 oz chicken breasts, 18-20 minutes at 425F
For 7 oz chicken breasts, 25 minutes at 425F
For 10.5 oz chicken breasts, 25-30 minutes at 425F

The yogurt curry marinade will flake/break after freeze/thawing, but still has great flavor!