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

For the salsa verde marinade

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

For the lemon pepper marinade

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

For the orange chicken marinade

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