Sauces to put on chicken

I'm interested in this too. It seems it's one or the other lol. I'm a sucker for ranch on chicken though and I'm trying to cut back on that.

I have no idea the calorie or sodium content, but the A-1 New Orleans Marinade is to die for! SOO good!

Lime margarita mix. Marinade your chicken in that for a few hours or overnight, then bake with a glob of salsa on top, and add a sprinkle of mexican blend cheese and maybe crumble a tortilla chip or two over it. Sooo good.

I make a Thai sauce out of PB2 and soy sauce. I also don't worry about sodium. I love salt, and I'm healthy, so until my doctor says "You need to cut back on salt" I'm going to enjoy it!

Also, my husband's made a honey marinade with oregano. I don't know how he did it, but it was amazing.

Let's see...mango salsa. Regular salsa. Healthy Request Cream of Mushroom Soup...BBQ sauce, Teriyaki sauce...

I like to do dry rubs on my chicken, usually. I'm not big on sauces. However, I really liked these 2 I found at Target. Both are Archer Farms. One is a Moroccan Grilling Sauce and the other is Garlic and Cracked Pepper. Amazing!

marinating any meat should be 20-30 minutes at most, I would do this on the counter while the meat comes to room temp which is essential for proper cooking of the meat, provides a even cooking time.

as to what to marinate with any acid will do and need not be high in sodium how about a citrus marinade with a citrus glaze to finish such as grapefruit or orange also using the zest of the fresh fruit or even lemon / limes and citrons or pomelo.

using fresh herbs is another way to go using them as airomatics or even celery leaf and fresh crushed / slivered garlic cut directly into the meat in some cases or used alongside the roasted flavor compounds will add to the flavor the meat.

the only salt I use on chicken is an initial rub with kosher salt using a dry brine method or a wet brine in salt water solution no other salt is needed and this will provide the best possible outcome using osmosis in the case of wet brine to dry flavor directly into the meat this is very well established and used technique by professional chefs and gourmets such as myself.

a dry brine with a kosher salt rub is another way to go and this will concentrate the flavors with these techniques and proper cooking with stainless and or cast iron using the right temp which means heating the pan for 2-3 minutes then adding a small amount of oil and searing the meat 5-6 minutes per side and finish by either roasting or baking for 20 - 30 minutes depending on size / thickness. The chicken then needs to be rested either covered or partially covered for 10-15 minutes this allows it to settle and finish also keeps it from bleeding the juices out and giving a dry texture / bite.

This isn't so much a sauce, but last night I put some EVOO and Mrs. Dash Southwest Chipotle seasoning on a chicken breast and grilled it on my george foreman grill. I hadn't used that flavor before and it was pretty good (I put it on a mini pizza I was making)