Marinade #1 (General Purpose) - Good for a crowd; will marinate 3-4 lb. of chicken

1-2 T. oil

juice of 3 lemons

¼ - ⅓ c. soy sauce

4-6 shakes of hot sauce, or more, to taste (I use chipotle tabasco)

4-6 shakes of liquid smoke

½ t. ground black pepper

Marinade #2 (Mexican Inspired) - Good for ~1 - 1 ½ lb. chicken; double or triple as needed

2 T. olive oil

juice of 1 lg. lemon or 2 limes

1 t. adobo, or more to taste

¼ t. chipotle, or more to taste

¼ t. smoked paprika, or more to taste

Marinade #3 (Italian Inspired) - Good for 1-2 lb. chicken; double or triple as needed

1 T. oil

¾ - 1 c. Italian dressing

3 T. honey

juice of 1 lemon or 2 limes

Marinade #4 (similar to #1)

½ c. oil

½ c. soy sauce

¼ c. vinegar or lemon or lime juice

¼ - ⅓ c. brown sugar

1-2 t. liquid smoke

1-2 t. hot sauce (or more, to taste)

Marinade #5 (similar to #3)

¾ - 1 c. caesar vinaigrette

juice of 1 lemon or 2 limes

Marinade #6 (looks and smells kind of like a thin, tangy BBQ sauce)

¼ c. olive oil

¼ c. honey

juice of 2-3 limes (or 1-2 lemons)

1 t. each:

salt

pepper

paprika (smoked or regular)

cayenne

chipotle

liquid smoke (optional)

1. Mix all marinade ingredients in a gallon zip top bag.

2. Trim chicken pieces. I typically use boneless breasts, but tenders or thighs would work great, too.

3. Poke holes or cut shallow slits in the chicken pieces.

4. Place chicken breasts in the bag and squeeze to coat chicken.

5. Marinate chicken 4 hours upto overnight, turning a few times. If short on time and using breasts or thighs, add chicken to marinade, then use a meat mallet to hammer chicken to an even thickness and let stand ~15-20 minutes before cooking.

6. Grill, griddle, or roast, as desired.