Chicken Marinades

I tend to improvise with whatever comes to hand. The following things have served me well in the past (mix and match - treat it like a salad bar; a good idea is to take a single item from each list):

Acidic Flavors
  Lemon Juice
  Lime Juice

Salty Flavors
  salt
  broth

Other Liquids
  Chinese Hot Oil
  Sesame Oil
  Broth or Stock
  Honey
  Maple Syrup

Other Ingredients
  Thyme
  Dry Mustard
  Sage
  Black Pepper
  Rosemary
  Cayenne
  White Pepper
  Lemon Peel
  Diced onion
  Fennel Seed
  Celeriac
  Chili Powder

Assemble at will! Once the chicken is marinated, toss it in a non-stick pan with a little olive oil to cook it. if you then want a good SAUCE on the chicken, stir some arrowroot (just a pinch or three) into your marinade and toss it into the hot pan.

Posted by S. John Ross to rec.food.recipes on Feb 28, 1997.
Adapted by Patti Vincent