Greek Chicken Marinade:

Mince the garlic and add into a gallon sized bag or plastic or glass bowl. Pour in remaining marinade ingredients, then add chicken and completely coat in marinade. Allow to sit at room temperature for 30 minutes, then grill, sauté or bake until the internal temperature reaches 165 degrees.

Green Goddess Marinade:

Chop up the garlic and add it into a blender or food processor with the rest of the ingredients. Puree until smooth. Add a tablespoon of water if it's not processing well. Pour into a gallon sized bag or glass or plastic bowl. Add in the chicken and coat completely in marinade. Place in the fridge for 1 hour before cooking. Then grill, sauté or bake until the internal temperature reaches 165 degrees.

BBQ Lime Chicken Marinade:

Add all the ingredients into a gallon sized bag or plastic or glass bowl. Stir to combine or use your hands to grab the outside of the bag and squeeze to toss. Then, add chicken and completely coat in marinade. Allow to sit in fridge for 1 hour, then grill, sauté or bake until the internal temperature reaches 165 degrees.

Mexican Chicken Marinade:

Add all the ingredients into a gallon sized bag or plastic or glass bowl. Stir to combine or use your hands to grab the outside of the bag and squeeze to toss. Then, add chicken and completely coat in marinade. Allow to sit in fridge for 1 hour, then grill, sauté or bake until the internal temperature reaches 165 degrees.

Soy Ginger Marinade:

Mince the garlic and peel and grate the ginger. Add all of the ingredients into a gallon sized bag or plastic or glass bowl. Stir to combine or use your hands to grab the outside of the bag and squeeze to toss. Then, add chicken and completely coat in marinade. Allow to sit in fridge for 1 hour, then grill, sauté or bake until the internal temperature reaches 165 degrees.