Mexican-Inspired Marinade 

• 3 tablespoons olive oil
• ¾ teaspoon kosher salt per pound of chicken
• ½ teaspoon cracked black pepper
• 1 teaspoon dried oregano
• 1 teaspoon each: cumin, coriander, chili powder
• 1 teaspoon granulated garlic (or use 2 fat garlic cloves, finely minced)
• Garnish with cilantro and lime

Smoky Spanish Style:

• 2 tablespoons olive oil
• 1 ½ teaspoons salt (¾ teaspoon kosher salt per pound of chicken)
• ½ teaspoon cracked pepper
• 1 teaspoon cumin
• ½-1 teaspoon smoked paprika
• 1 teaspoon granulated garlic (or use 2 fat garlic cloves, finely minced)
• Garnish with lemon and parsley

Middle Eastern Style:

• 2 tablespoons olive oil
• 1 ½ teaspoons salt (¾ teaspoon kosher salt per pound of chicken)
• ½ teaspoon cracked pepper
• 1 teaspoon of each: cumin, coriander, or optional sumac (or use 2-3 teaspoons zaatar!)
• 1 teaspoon granulated garlic (or use 2 fat garlic cloves, finely minced)
• Garnish with lemon slices and parsley

Boneless, skinless chicken thighs can be prepared the same way, but lower heat to 400F and cooking times will change slightly.

Skin on chicken; skip the oil. Use the formula of the dry ingredients in the marinade to make a rub. You will not need the oil.  Coat all sides with the rub, bake until 165F and skin is crispy.

How to pan-sear chicken: Always use a dry rub or season well with salt and pepper. Pan sear in olive oil over medium heat, until each side is deeply golden. Finish in a 375 F oven, uncovered until cooked through (10-15 mins or 165F) . You could place your skillet right in the oven (if oven-proof).

Brining is also a great way to impart flavor into the chicken, but for the fastest prep I intentionally left out this step. If you would like to brine your chicken breasts, ¼ cup of salt per quart of water is a good ratio. Some people add an equal amount of sugar.  Brine for 1-6 hours. Rinse, pat dry and continue with recipe, reducing salt in marinade by half.