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A good general base for any meat marinade that I have consistently found to work... Get your protein. Whether chicken, prime cut beef, lamb, whatever. Olive oil, a tiny splash of vinegar(apple cider is my favorite but any will work), a little water, salt and pepper. Then after that, the world is your oyster. Brown spicy mustard, ground dried mustard, worcestershire, sriracha, tyme, garlic, onions, red pepper flakes, cayenne, soy sauce, ginger... It really doesn't matter. It's all up to what you want to do with it. But otherwise let it marinate in a ziplock or covered bowl refrigerated for about an hour or so. Rotate the meat inside periodically to assure even coverage.    
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