1 pound boneless skinless chicken breasts or thighs for each marinade

Balsamic Italian:

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

Honey Sriracha:

1 tablespoon sriracha

1 tablespoon honey

2 tablespoons coconut aminos, or gluten free soy sauce

1 tablespoon freshly squeezed lime juice, or rice vinegar

Jamaican Jerk:

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

Chipotle:

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

Greek Lemon:

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

Cilantro Lime:

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

Ginger Garlic:

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

Smoky BBQ:

1/2 cup bbq sauce of choice

1 teaspoon smoked paprika

1 clove garlic, minced

Honey Mustard:

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

Orange 5-Spice:

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