Marinades & Rubs, Betty Crocker style

Spicy Wine Marinade

1/2 cup EVOO
1/4 cup white whine
1 tsp thyme
1/2 tsp cayenne
1 clove garlic, finely chopped
1 tsp EVOO

Mix all ingredients together except 1 tsp. EVOO
Combine chicken and marinade in a plastic bag or shallow glass container- refrigerate 4-24 hours.
Remove chicken from marinade. Heat 1 tsp EVOO in nonstick skillet, medium heat. And cook chicken for 8-10 minutes, turning once, until no longer pink in the middle
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Sante Fe Rub

1 Tbsp chili powder
1 Tbsp EVOO
1 tsp cumin
1/4 tsp salt
1/4 tsp cayenne (or chipotle chilies, ground)
1 large clove garlic, finely chopped
2 Tbsp. EVOO

Mix all ingredient except 2 Tbsp EVOO.
Rub both sides of chicken with rub.
Heat remaining oil in a nonstick skillet, medium heat. And cook chicken for 8-10 minutes, turning once, until no longer pink in the middle

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Sesame Marinade

1/4 cup seasoned rice wine vinegar
2 Tbsp EVOO
2 Tbsp sesame oil
1/2 tsp sugar
1 tsp EVOO
1 Tbsp. sesame seeds, toasted

Mix all ingredients together except 1 tsp. EVOO and sesame seeds
Combine chicken and marinade in a plastic bag or shallow glass container- refrigerate 4-24 hours.
Remove chicken from marinade. Heat 1 tsp EVOO in nonstick skillet, medium heat. And cook chicken for 8-10 minutes, turning once, until no longer pink in the middle.
Sprinkle with sesame seeds.
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Teriyaki Marinade

1/4 cup maple syrup
1/4 cup soy sauce
1 Tbsp EVOO
1 tsp ginger
2 cloves garlic, finely chopped
1 tsp EVOO

Mix all ingredients together except 1 tsp. EVOO.
Combine chicken and marinade in a plastic bag or shallow glass container- refrigerate 4-24 hours.
Remove chicken from marinade. Heat 1 tsp EVOO in nonstick skillet, medium heat. And cook chicken for 8-10 minutes, turning once, until no longer pink in the middle.
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Indonesian Marinade

1 can (14 ounces) coconut milk, not cream of coconut
1 Tbsp cider vinegar
1 tsp soy sauce
1 Tbsp curry powder
2 tsp sugar
1 tsp salt
1/2 tsp ground red pepper (cayenne)
1 tsp EVOO

Mix all ingredients together except EVOO
Combine chicken and marinade in a plastic bag or shallow glass container- refrigerate 4-24 hours.
Remove chicken from marinade. Heat 1 tsp EVOO in nonstick skillet, medium heat. And cook chicken for 8-10 minutes, turning once, until no longer pink in the middle

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Lemon Basil Marinade

1/4 cup EVOO
3 Tbsp lemon juice
1/4 cup chopped fresh or 1 tsp dried basil leaves
1/2 tsp lemon pepper seasoning
1 tsp EVOO

Mix all ingredients together except 1 tsp. EVOO
Combine chicken and marinade in a plastic bag or shallow glass container- refrigerate 4-24 hours.
Remove chicken from marinade. Heat 1 tsp EVOO in nonstick skillet, medium heat. And cook chicken for 8-10 minutes, turning once, until no longer pink in the middle