FOUR EXPRESS MARINADES FOR CHICKEN

ASIAN

• 3 tbsp. (45 ml) vegetable oil
• 2 tbsp. (30 ml) rice vinegar
• 2 tbsp. (30 ml) soy sauce
• 1 tbsp. (15 ml) grilled sesame oil
• 1 tbsp. (15 ml) grated fresh ginger
• 2 garlic cloves, grated
• 1 sliced green onion
• 1 tbsp. (5 ml) sriracha sauce or sambal oelek (or to taste)
• 1 tbsp. (15 ml) sesame seeds

INDIAN

• 1/2 cup (125 ml) yogurt
• 2 tbsp. (10 ml) lime juice
• 1 tbsp. (5 ml) lime zest
• 2 tbsp. (30 ml) olive oil
• 1 tbsp. (15 ml) honey
• 1 garlic clove, grated
• 2 tbsp. (10 ml) curry powder
• 1 tbsp. (5 ml) ground coriander
• 1 tbsp. (5 ml) garam masala
• 1/4 cup (60 ml) fresh coriander, chopped

HONEY MUSTARD

• 1/3 cup (80 ml) honey
• 3 tbsp. (45 ml) old-fashioned mustard
• 3 tbsp. (45 ml) old-fashioned mustard
• 2 tbsp. (30 ml) olive oil
• 1 garlic clove, grated

CUMIN CHILI

• 1/2 cup (125 ml) olive oil
• 1 tbsp. (5 ml) sea salt
• Ground pepper (to taste)
• 1 tbsp. (5 ml) smoked paprika
• 1 tbsp. (5 ml) cumin
• 1 tbsp. (5 ml) onion powder or dried onion powder
• 1/4 tbsp. Cayenne chili pepper
• 2 garlic cloves, grated
• 1/2 cup (125 ml) fresh parsley, chopped