Soy Chicken

Chicken breasts or thighs

1 clove garlic

Soy sauce

Thaw chicken if frozen, then place in a ziplock bag. Mince garlic and add to bag, then add soy sauce to coat. Squish bag around so garlic and soy sauce are well combined with chicken. Let sit for about 20 minutes, turning occasionally. Cook as desired.

*This is also my stir fry chicken recipe! Mix chopped chicken with garlic and soy sauce, and I let stand while I cook the veggies.

Soy Pork

Modified from Everyday Food here 

In a large ziplock bag combine:
1/4 cup soy sauce
large dollop mustard (dijon or yellow)
splash of Worcestershire sauce
large pinch brown sugar
1 large clove of garlic, minced

Squish ingredients together until combined, and add 4 boneless pork tenderloin chops. Add more soy sauce as needed to coat chops. Marinate for a few hours, turning occasionally. Heat grill or frying pan over medium-high heat and cook chops until browned, the reduce heat and cook until cooked through, turning occasionally. If desired, heat excess marinade until bubbly and reduced and serve over rice.

Italian Chicken

From the Loertscher family

chicken breasts or thighs
bottled Italian dressing

Place chicken (frozen or thawed) in a dish or zippered bag. Add enough dressing to coat chicken. Cover and refrigerate at least 2 hours, tossing or turning occasionally. Grill or pan fry until chicken is cooked through.

Lemon Chicken

I created this marinade after reading a bunch of lemon chicken recipes online to get inspiration.

2 tbsp lemon juice
1 tsp olive oil
1 clove of garlic, minced
1/4 tsp favorite spice(s) (I use sage and basil)

Combine all ingredients in a gallon-size Ziploc bag. Add 4 chicken breasts (frozen chicken should be at least partially thawed) and seal bag. Turn bag and move chicken around to make sure the marinade is evenly distributed. There will be only a small amount of liquid. Let sit for at least 30 minutes, turning occasionally.

Lift the chicken from the marinade and cook on the grill or pan fry with a little olive oil. Do not add the excess marinade to the pan because that makes the lemon flavor too strong.