Unless you want to mix up your own secret concoction - Old Bay is a good start.
Garlic, lemon and oregano is always good
For grilling, try brushing with olive oil and a lot of chopped garlic. (use the basting brush to scoop up the garlic and put on the chicken). Salt free and very flavorful.
I like salt pepper lemon. Like to put some butter and thyme underskin. If doing in oven.
I have a basic marinade that I use for chicken and pork, it does exceptionally well when the grill is the expected cooking device. Sorry for not having any measurements, but I typically don't measure with it. I just splash a little here and there until it looks and smells right. Refridgerate for 30 minutes to an hour and then cook 'em up!
Two that I use come to mind (both salt fee):1) lemon juice & rosemary2) herbs de Provence - it varies a little depending on who makes it, but is always goodOven baked chicken can just have pepper & paprika, but that gets dull after a while.
You can quickly bake chicken breasts using Ina's method: Rub breasts with olive and season well with salt and pepper. Bake in a 350 degree oven for 30 minutes. Done.
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