Whisk ingredients together in a bowl. Pour over 1 ½ lbs of chicken in a bowl or in a ziploc bag.
Refrigerate and let marinate at least 3 hours before cooking. Grill, pan-fry, air-fry, or bake!
Chicken and marinades can all be frozen for up to several months. Be sure to thaw completely before cooking.
Combine all ingredients in a blender and blend until smooth. Proceed as instructed for other marinades.
A note about the nutritional information for these marinades: it is difficult to determine how much of each marinade sticks to the chicken and thus impacts the nutrition. I assume that only about half will do so. I have given the nutritional info of the highest carb recipe (tandoori marinade). All others will be negligible in carbs and other nutrients.