Many Marinades

Use marinades with two to three pounds of chicken for a simple yet tasty dinner change up. Try leftover cold chicken in your salad. Cut marinade time with the Be Save. The Mini Whisk is great for mixing up marinades. Find oils, vinegars and herb blends here.

Cilantro Lime

1/4 cup cilantro, chopped

1/4 cup lime juice

1/4 cup Tahitian Lime oil

1 tsp. honey

1 tsp. cumin

1 tsp. salt

1 tsp. pepper

1 garlic clove, minced

Bump up the flavor with our Citron Flake salt when dinner is served.

Italian

1/4 cup Tuscan Herb oil

1/4 cup red wine vinegar

2 tsp. Rosemary, Basil, Thyme herb blend

2 garlic cloves, minced

Spice it up with 1/2 tsp. red pepper flakes

Teriyaki

1/4 cup soy sauce

1/4 cup orange juice

2 Tbl. Roasted Garlic oil

1 tsp. sugar

1 tsp. ground ginger

Coconut aminos can be substituted for soy sauce

Lemon Garlic

1/3 cup lemon juice (about one lemon)

2 Tbl. lemon zest

3 tsp. Rosemary, Basil, Thyme herb blend

2 cloves garlic, minced

1 tsp. salt

1 tsp. pepper

Marinate two hours or less

Mexican

3 Tbl. Tahitian Lime oil

1 Tbl. Zesty Mediterranean herb blend

Pour salsa over the chicken before baking for a simple flavor boost

Chicken in three different marinades in the 3 Loaf Almond tray- Italian, Teriyaki, Cilantro Lime.