Italian Arrabbiata Spicy Chicken Marinade

• 1 (15 oz) can tomato sauce
• 2 tablespoons olive oil
• ½ cup finely chopped onion
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 4 clove garlic, chopped
• 2 teaspoons Aleppo pepper (or crushed red chili flakes)
• 1 + ½ teaspoon sea salt
• ½ teaspoon black pepper
• ¼ cup basil leaves, chopped
• fresh basil for serving

Greek Chicken Marinade

• 3 tablespoons olive oil
• ⅓ cup full-fat Greek yogurt
• 4 cloves garlic, chopped
• 1 tablespoon lemon zest (about the zest of one large lemon)
• ¼ cup lemon juice (about the juice of one large lemon)
• ¼ cup fresh oregano leaves, lightly packed (there's no need to chopped the leaves)
• 2 teaspoons sea salt
• ¼ teaspoon black pepper
• fresh oregano leaves and lemon for serving

Herby Lebanese Chicken Marinade

• ¼ cup olive oil
• ¼ cup lemon juice (about the juice of one large lemon)
• 4 cloves garlic, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons pomegranate molasses
• 1 tablespoon shawarma seasoning (or 1 tablespoon garam masala + ¼ teaspoon)
• 1 + ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ⅓ cup chopped fresh mint leaves
• ⅓ cup chopped fresh parsley
• fresh mint and lemons for garnish

Palestinian Za'atar Chicken Marinade

• ¼ cup olive oil
• ¼ cup lemon juice (about the juice of one large lemon)
• 4 cloves garlic, chopped
• 2 tablespoons za'atar
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• fresh parsley, lemon, and za'atar for garnish

Turkish Chicken Marinade

• 1 (15 oz) can tomato sauce
• 3 tablespoons olive oil
• 1 tablespoon Turkish mild red pepper paste
• 4 cloves garlic, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried mint
• 1 teaspoon dried oregano
• 2 teaspoons sea salt
• ½ teaspoon black pepper
• ¼ cup chopped fresh parsley
• blistered peppers, tomatoes, and onion for serving.