Greek Chicken Marinade
1-1.5 lb boneless chicken thighs
3 tablespoons olive oil
3 tablespoons lemon juice
3 garlic cloves, minced
1 1/2 tablespoons dried oregano
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Fajita Chicken Marinade:
1-1.5 lb boneless chicken thighs
3 tablespoons olive oil
Juice of one lime
1 1/2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon each salt and black pepper
Teriyaki Chicken Marinade:
1–1.5 lbs. boneless chicken thighs
1/4 cup soy sauce
2 teaspoon fresh grated ginger
1/2 teaspoon sriracha
2 cloves garlic minced
3 tablespoons maple syrup
2 tablespoons chopped green onion
2 tablespoons rice vinegar
Directions
Place the chicken breasts or thighs in a ziplock bag, large bowl or container. In a small bowl or jar, mix together the marinade ingredients. Pour over the chicken and allow to sit for at least 30 minutes, or package in a ziplock bag and store in the freezer for later use
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