• 1 1/2 lbs boneless, skinless chicken thighs (for each marinade)

Honey Mustard Chicken: 

• 1 tbsp olive oil
• 1/4 cup Dijon mustard (smooth or grainy)
• 1/4 cup honey
• 1 garlic clove, minced
• 3/4 tsp salt
• 1/4 tsp black pepper

Cilantro Lime Chicken:

• 2 tbsp olive oil
• zest + juice, 1 lime
• 1/2 cup freshly chopped cilantro
• 2 garlic cloves, minced
• 1 tbsp maple syrup
• optional: 1 jalapeno, finely chopped
• 3/4 tsp salt
• 1/4 tsp black pepper

Chipotle Chicken:

• 1 tbsp olive oil
• 1/4 cup chipotles in adobo sauce, finely mince adobos
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 garlic cloves, minced

Maple Balsamic:

• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp maple syrup
• 2 garlic cloves, minced
• 3/4 tsp salt
• 1/4 tsp black pepper

Lemon Dill Chicken:

• 2 tbsp olive oil
• 1/4 cup lemon juice (roughly 1 large lemon)
• 1/3 cup fresh dill, finely chopped
• 2 garlic cloves, minced
• 1 tsp Dijon mustard
• optional: 1 tbsp dill pickle juice
• 3/4 tsp salt
• 1/4 tsp black pepper