Asklemmy

just want to add a couple more ingredients to what's been mentioned: mollases, liquid smoke

In general salad dressings can work pretty well.

Free style different combos of subsets of the ingredients everyone mentioned. Remember the ones that come out really good.

I've saved a few recipes over time, here are my favourites:

For legs/drumsticks: https://natashaskitchen.com/baked-chicken-legs-with-garlic-and-dijon/

If I don't have time to marinade overnight: https://www.modernhoney.com/the-best-chicken-marinade-recipe/

Easy crowd pleaser: https://www.onceuponachef.com/recipes/perfectly-grilled-chicken-breasts.html

If you have tahini lying around: https://www.thechunkychef.com/tahini-marinated-chicken-buddha-bowl/

Fajitas: https://www.onceuponachef.com/recipes/chicken-fajitas.html

I have a couple of tips to improve on pretty much any marinade recipe:

• Lemon/lime juice: Omit if you're marinating for more than 1h and replace instead with zest. The acid will cook the meat and the exterior will be drier.

• Brine: I usually wet brine before in a water+ salt mixture (1 Tbsp kosher salt/1 cup water, NOT table salt) for 1h for chicken breast, 2h for thighs/legs, then marinade. If you do this, don't add salt to your marinade. Do not do this if your marinade recipe calls for soy sauce or anything equally salty.

Also if you want to try fried chicken without deep frying I suggest brining some skin on thighs/legs then trying the following recipe: https://www.thespruceeats.com/southern-oven-fried-chicken-3058647

It's not exactly healthier but it is pretty tasty. It's even better of you can use ghee instead of butter but that might be harder to get your hands on.

I've seen a lot of good suggestions, but I wanted to point out the common theme that a marinade should have oil, salt, acid, and unami (savory/ meatiness). So for asian style maybe sesame oil, vinegar, Soy sauce (Soy sauce does salt + unami). Or my mum's was orange juice, red wine, garlic, salt & pepper. I'd maybe add some Worcestershire sauce or olive brine for a bit extra unami, but smell it, taste it, go with your gut...

Option 1: soy sauce + mirin + gochujang + honey or sugar + sesame oil

Option 2: soy sauce + mirin + sake + honey or sugar

I use this for BBQ chicken. Garlic + soy sauce + chicken in a container/bag chill overnight in refrigerator take from storage directly to grill.

I love a good jerk chicken:

https://dinnerthendessert.com/slow-cooker-jerk-chicken/

Honestly, I've had a lot of success recently using LLMs for suggestions like this plus whatever I have in my fridge. Came up with a tasty siracha maple and maple mustard pair when I saw a deal on shitty bulk maple syrup.

They've really let me take advantage of deals and sales etc.

I love to use the Greek style marinate from this blog post. There's a decent amount of other marinates to try too.

https://www.hauteandhealthyliving.com/6-easy-chicken-marinade-recipes/#wprm

This is quick, cheap, easy and tasty and not too horrid for you etc.

Ingredients:

700g / 1.4 lb chicken breast, tenderloins or thigh

CHICKEN MARINADE:

2 tbsp honey OR brown sugar

1 tbsp olive oil (or any oil)

5 tbsp soy sauce

2 tbsp lemon juice

2 tsp Worcestershire sauce

4 garlic cloves , minced

1 tsp dried oregano (or rosemary, thyme, minced herbs)

1/2 tsp black pepper , ground

GARNISHES (OPTIONAL)

Finely chopped parsley Lemon slices

Directions:

Recommended: Pound breast to even thickness using a meat pounder, rolling pin, or fist. OR cut large ones in half horizontally to form 2 cutlets (steaks) for each. Mix marinade in a ziplock bag (or container in which chicken fits snugly). Add chicken. Marinate 3 hours to overnight, though even 30 minutes is effective. (Note 2) Heat 1 tbsp olive oil in a large skillet over medium high heat, and cook chicken per times below until deep golden (see video). If browning too quickly, lower heat. Transfer to serving plate, cover loosely with foil and rest for 3 minutes before serving, garnished with parsley and lemon slices if desired. COOK TIMES: Whole breast and boneless thighs: 3 - 4 minutes each side (internal temp 165F/75C) Cutlets and tenderloin - 2 minutes each side

If you're looking for prefab, just get a bottle of Kewpie Deep Roasted Sesame dressing and marinade: https://www.kewpieshop.com/products/deep-roasted-sesame

Doesn't matter how you cook the chicken. Bake, BBQ, sous-vide. Just slather some of this afterward on top. It's like goddamn crack.

Have found it in many places, from local supermarket, to Trader Joe's, Costco, 99 Ranch, even Dollar General. Costco's is cheaper in bulk, but they don't always carry it. Also good on pasta or rice with veggies and ANY protein, including tofu. Baked salmon. Check.

Only caveats: don't cook with it in oven (smokes). Add it afterward. Also, don't overuse it.

Favorite #1, Greek-ish:
Olive oil
Lemon juice
Crushed or minced garlic
Salt
Black pepper

Favorite #2, Mexican-ish:
Olive oil
Lime juice
Chili powder
Cumin
Salt

Favorite #3, lazy pseudo-Japanese:
Soy sauce

Idk the exact proportions. Just wing it. With a bit of experience you'll get it dialed in to suit your taste.

Marinate anywhere from 2 hours to overnight. Longer time = stronger flavor. Cook the chicken on the grill if you have one. Otherwise, bake it in the oven.

-Salt and pepper

-Bbq spice blend

-Garlic powder, onion powder, salt, pepper, oregano

-Home made chimichurri from herbs in my garden

Experiment with spices you have on hand to see what you like best.

Always salt your meat well before cooking it to draw out moisture through osmosis

Italian vinaigrette + sous vide

Make gremolata and rub it under the skin, then roast.