From his video below.

Jump to specific how-to marinades. Chapters:

• 0:00 – Greek Marinade
• 3:42 – BBQ Marinade
• 5:50 – Fajita Marinade
• 7:43 – Asian Marinade
• 9:28 – Balsamic Marinade
• 11:39 – Italian Marinade
• 13:07 – How to Pan Sear
• 13:28 – How to Grill

Greek Chicken:

• Up to 3 pounds of chicken – breast, thighs, drums, or wings
• juice of 2 lemons, about 6 tablespoons
• zest of 2 lemons
• 8 finely grated garlic cloves
• ½ teaspoon smoked or sweet paprika
• ½ peeled finely grated shallot
• 1 tablespoon of dry oregano
• 6 finely minced sprigs fresh thyme, about 2 to 3 teaspoons minced
• ½ cup olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper

Balsamic Chicken:

• Up to 3 pounds of chicken – breast, thighs, drums, or wings
• 2 finely grated garlic cloves
• ½ peeled finely grated shallot
• ½ cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons packed light brown sugar
• 2 tablespoons finely minced fresh basil
• 1 tablespoon finely minced fresh rosemary
• ½ cup olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper

Italian Chicken:

• up to 3 pounds of chicken – breast, thighs, drums, or wings
• 3 finely minced fresh basil leaves, about 1 tablespoon minced
• 6 to 8 finely minced fresh thyme leaves with tender stems, about 1 tablespoon minced
• finely minced leaves of 1 rosemary sprig, about 1 tablespoon minced
• 2 teaspoons dry oregano
• 4 finely grated garlic cloves
• ½ peeled finely grated shallot
• zest of 1 lemon
• juice of 1 lemon, about 3 tablespoons
• 2 tablespoons red wine vinegar
• ½ cup olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper

Asian Chicken:

• Up to 3 pounds of chicken – breast, thighs, drums, or wings
• 4 finely grated garlic cloves
• 1 to 1 ½ peeled finely grated piece of fresh ginger
• ½ peeled finely grated shallot
• Juice of 1 orange, about 3 to 4 tablespoons
• ¼ cup Soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon Shaoxing wine
• 2 tablespoons rice vinegar
• 3 tablespoons honey
• ¼ cup Neutral oil
• ¼ cup Sesame oil
• 1 to 1 ½ teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper

Chicken Fajita:

• Up to 3 pounds of chicken – breast, thighs, drums, or wings
• 2 teaspoons dry oregano
• 2 teaspoons chili powder
• ½ teaspoon ground coriander
• 2 teaspoons ground cumin
• 4 finely grated garlic cloves
• ½ peeled finely grated shallot
• Zest of 2 limes
• Juice of 3 limes, about 6 tablespoons
• 2 tablespoons of honey
• ½ cup Olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper

BBQ Chicken:

• Up to 3 pounds of chicken – breast, thighs, drums, or wings
• 1 peeled and finely grated yellow onion
• 5 finely grated garlic cloves
• juice of 1 lemon, about 3 tablespoons
• 2 tablespoons Dijon mustard
• 2 tablespoons granulated sugar
• 1/3 cup soy sauce
• 1/3 cup white vinegar
• ½ cup white wine
• 2 tablespoons finely minced fresh thyme
• ½ cup neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper