Let chicken sit in marinade, covered in the fridge, for at least 30 minutes and up to 2 days.
Grill
Preheat grill to medium high heat and lightly grease the grates.
Remove the chicken from the marinade, and let the excess marinade drip off.
Discard remaining marinade.
Grill chicken until chicken reaches 165F. The grilling time will vary depending on thickness of the chicken.
Remove chicken from grill, and tent loosely with foil.
Let the chicken rest for 5-10 minutes before serving.
Oven
Preheat oven to 425 F.
Add the chicken and marinade to a baking dish. An 11x7-inch dish works well for 1-1.5 pounds of chicken.
Bake for 10 minutes.
Flip the chicken over, and continue to cook for an additional 15-20 minutes, or until the chicken registers 165F.
Let the chicken rest for 10 minutes before serving.
Slow Cooker
Add the chicken and marinade to the slow cooker insert.
Cover and cook on LOW for 3-5 hours, or until chicken registers 165 F.12
Notes
Can use a good-quality premade OJ if can't use fresh orange juice.
Or an equal amount of apple juice
Dried or fresh
White or gold
Ancho or plain chile powder ok
Or 1/4 teaspoon table salt
Or 1/4 teaspoon table salt
Regular yellow mustard works well
Or 1/4 teaspoon table salt
Or 1/2 teaspoon table salt
Or 1/4 teaspoon table salt
I recommend doubling the amount of marinade and chicken if cooking in a slow cooker. Also, the recipes with alcohol (tequila lime and bourbon brown sugar) aren't recommended for the slow cooker.
Nutrition values are estimates and are for brown sugar bourbon marinade.