Ive currently been trying dipping the chicken cutlets in lemon juice, then seasoning with crushed red pepper, a bit of garlic and onion, black pepper and very lightly sprinkle chedder cheese.

Looking for other options.

sriracha, lemon slices, oil, salt, bit of sugar, rosemary, oregano, garlic. let marinate for 24 hours.

hopefully when the chicken is almost done

Yea, I leave it on no more than 15 seconds or so. Dont let it burn obv



not into long time marinates as I dont plan that far into the future

Then just cook it after seasoning it (with the marinade)... marinating will just accentuate the taste (will also tendarize the meat)

need portions of each then

have you tried breaded?

breaded is boring.