These three flavour-packed marinades from Greta Podleski’s new cookbook Yum & Yummer will ensure that your next chicken dish won’t fall flat.

Coconut tandoori chicken marinade

Ingredients:

1 cup coconut milk (regular, not light)

2 tbsp freshly squeezed lime juice

1 tbsp each paprika, ground cumin, ground coriander

and garam masala spice blend

1 tbsp minced garlic

1 tbsp grated fresh gingerroot

1 tsp chili powder

1 tsp grated lime zest

½ tsp sea salt

¼ tsp cayenne pepper

Maple, balsamic + rosemary chicken marinade

Ingredients:

¼ cup pure maple syrup

3 tbsp freshly squeezed lemon juice

2 tbsp grainy Dijon mustard

2 tbsp balsamic vinegar

1 tbsp olive oil

1 tbsp minced fresh rosemary

2 tsp minced garlic

1½ tsp grated lemon zest

½ tsp each sea salt and freshly ground black pepper

Honey garlic + ginger chicken marinade

Ingredients:

3 tbsp liquid honey

1 tbsp molasses

2 tbsp reduced-sodium soy sauce (use Tamari soy sauce for gluten-free)

2 tbsp freshly squeezed lemon juice

2 tbsp finely minced green onions (with white parts)

1 tbsp minced garlic

1 tbsp grated fresh ginger root

½ tsp sea salt

½ tsp crushed red pepper flakes

Directions:

Whisk together all marinade ingredients in a small bowl. Pour over 2 lbs (907 g) chicken pieces, turning pieces to coat evenly with marinade. Cover and refrigerate for at least 2 hours. Preheat oven to 375F. Bake thighs and drumsticks for 40 to 45 minutes and breasts for 30 to 35 minutes.