Chicken marinades can taste great, but they are not always convenient.
They often mean measuring ingredients, mixing everything together, finding a container and then waiting for the chicken to absorb the flavour.
That is fine when you are planning ahead.
It is less useful when it is 6pm and everyone wants dinner.
Fortunately, there are plenty of alternatives to chicken marinade.
Dry seasoning blends
A dry seasoning blend is probably the easiest marinade alternative.
Instead of mixing liquid ingredients together, you simply apply the seasoning directly to the chicken.
Popular options include peri-peri, jerk, Cajun, BBQ, garlic and herb and lemon and herb.
Dry seasonings are ideal when you want to start cooking immediately.
Spice rubs
A spice rub is similar to a dry seasoning but usually combines several spices to create a stronger flavour.
Paprika, garlic powder, onion powder, chilli, cumin, coriander and black pepper can all be used.
The mixture is rubbed or pressed onto the surface of the chicken before cooking.
Herbs
Herbs are another simple way to flavour chicken.
Oregano, thyme, rosemary, parsley and basil all work well.
Combine herbs with garlic and black pepper for a simple savoury flavour.
Lemon or citrus
A little lemon added during or after cooking can make chicken taste fresher.
This works particularly well with herbs and garlic.
Just remember that if you are creating an acidic marinade, the amount of time the chicken sits in it can affect its texture.
Sauces
Sauces can add plenty of flavour either during or after cooking.
BBQ sauce, chilli sauce and other condiments can all transform a plain piece of chicken.
However, sauces can also add extra mess and may contain more sugar or salt depending on the product.
Always check the label if that matters to you.
Seasoning transfer sheets
If you want something even easier than a dry rub, try a seasoning transfer sheet.
Flavour Sheets already contain the seasoning.
You place the chicken onto the sheet, wrap it around the chicken and cook according to the instructions.
The flavour transfers directly onto the chicken while it cooks.
No measuring.
No mixing.
No bowl of marinade.
Can you make chicken taste good without marinade?
Definitely.
Chicken does not need to sit in liquid for hours to taste good.
A well-balanced seasoning blend can give it plenty of flavour.
Strong combinations such as jerk, peri-peri and Cajun are particularly useful for chicken breast because they bring plenty of character to a mild cut of meat.
What is the quickest way to flavour chicken?
If speed is the priority, use something that can be applied immediately.
Dry seasonings and Flavour Sheets both work well because you do not need to wait for a marinade.
You can season the chicken and start cooking.
What is less messy than marinade?
Dry seasoning creates less washing up than a wet marinade, although loose spices can still end up on chopping boards and worktops.
A seasoning transfer sheet keeps the seasoning contained on the sheet, making it a particularly convenient option.
Do you need oil to season chicken?
Not necessarily.
Some recipes use oil to help seasonings adhere or to assist with cooking, but it is not essential for every method.
Depending on your cooking method and seasoning, dry spices or seasoning sheets can be used without adding additional oil.
Always follow the instructions for the recipe or product you are using.
Make chicken simpler
There is nothing wrong with a great marinade.
But there is also nothing wrong with skipping it.
If you want tasty chicken without planning dinner several hours in advance, dry seasoning, herbs, spices and Flavour Sheets all provide quicker alternatives.
Good flavour does not have to take all day.
Wrap. Cook. Enjoy.