Getting ready to bulk cook chicken and freeze it for my meal prepping. I was wondering if anyone here had any good marinade recipes they really liked for chicken?

I've been buying Allegro Hickory Smoke marinade and it's really good, but it's too expensive here for the amount I'm going to want.

Another one I'll do is I'll toss my chicken in taco seasoning and salt and let it sit in the fridge overnight.

I really only grill chicken and it's boneless, skinless chicken breasts. Probably going to be grilling anywhere from 15 to 30 pounds of chicken over charcoal. Just don't want every breast to taste the same and would like to mix it up a little. Hoping you guys have some good suggestions.

growing up we marinated in italian salad dressing lol.. worked well but havent done it in awhile

Korean Marinade is one of my favourites its like a spicy honey sauce.

the only real costly part of this recipe is likely Gochujang but I dunno how freely its available in the US

low sodium soy sauce (Light soy not dark)
Honey
Brown Sugar
Ginger
Garlic
Rice Wine - Mirin works but I find Aji-Mirin to be better quality and taste for this marinade as the chicken will be marinating in it for a long time so a less alcohol content is better. its also more affordable and readily available I believe but again I am UK based.
and Gochujang - Korean Red Chilli paste

I aint gonna give measurements just trust feeling play with quantities to get it tasting how you like but this marinade is a spicy sweet delicious taste and is wonderful.

Stubbs Chicken Marinade is excellent...

We also roast chicken breasts with Lemon Pepper to use in salads and sandwiches.

Also, Butter Chicken Curry is delish.

I make a really excellent Buffalo Chicken Soup recipe in the Crock Pot - let me know if you want that recipe. The nice thing about that is you can use frozen chicken for convenience.

Jerk Chicken (Had this weekend and was incredible)

10 bone-in skin on chicken pieces, thighs and legs (about 3 lbs), trim excess fat and skin
6 green onions, cut into 2-inch pieces*
4 garlic cloves, peeled and smashed
2 habanero peppers (or scotch bonnet), stem removed**
1 1/2 -inch piece ginger, peeled and sliced
1/3 cup fresh lime juice
1/4 cup soy sauce
1 1/2 Tbsp brown sugar
1 Tbsp fresh thyme leaves
1 tsp freshly ground black pepper
1 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Instructions

Place chicken pieces in a gallon size resealable bag.

Add remaining ingredients to a food processor and plus several times to chop (it should be somewhat coarse). Pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken. Let rest in refrigerator 3 - 24 hours.

Oven instructions: Preheat oven to 375 degrees Fahrenheit. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.
Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them. Bake in preheated oven until cooked through, about 45 - 50 minutes, while broiling during the last few minutes for better browning.

Or grill instructions: preheat a gas grill to medium-high heat (about 400 degrees.) Clean grill grates and rub lightly with oil using tongs and an oiled paper towel.

Grill until chicken is cooked through, turning occasionally (and reducing burning temperature slightly if it's browning too quickly) about 30 minutes.