• 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch chunks
• 1 recipe of desired marinade
• 1 tablespoon canola oil
• salt Kosher salt and freshly ground
• black pepper Kosher salt and freshly ground

For the salsa verde marinade

• ¾ cup salsa verde
• 1 shallot minced
• 3 tablespoons cilantro fresh, chopped leaves
• 1 tablespoon lime zest
• 3 cloves garlic minced
• ½ teaspoon cumin ground
• ½ teaspoon kosher salt
• ½ teaspoon black pepper freshly ground

For the lemon pepper marinade

• ¼ cup chicken stock
• 1 ½ tablespoons lemon juice freshly squeezed
• 1 tablespoon olive oil
• 1 shallot minced
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1 teaspoon black pepper freshly ground

For the orange chicken marinade

• 3 tablespoons teriyaki sauce
• 3 tablespoons orange juice freshly squeezed
• 1 tablespoon orange zest
• 4 cloves garlic minced
• 1 tablespoon sesame oil toasted
• ¼ teaspoon red pepper flakes crushed
• ½ teaspoon black pepper freshly ground