List some good meat marinades?

Soy sauce and fresh garlic does wonders, especially if you're grilling. Marinate for an hour or two and it will taste amazing!

Also, lemon juice and black pepper are a great combo for fish or chicken.

Based on what you have, what I would do is simply coat the chicken in a little bit of olive oil, put it in a ziploc freezer bag with a generous sprinkling of the italian spices (add the Greek salt blend also if you'd like) and the bay leaf. Massage/shake until the chicken is coated, and let it sit until you're ready to cook it. Then, either pan fry or bake the chicken (if baking, cover to preserve the flavor and avoid drying out) alongside the sweet onions, which I would chop julienne style.

I'm drooling just thinking about this, may need to do it myself this weekend! :-)

A very convenient one is to make use of a salad dressing.. Italian is well. But others could be too. A yummy one for bird and bell peppers is : one million lb bird (or turkey) breasts (skinless , boneless) one million every, crimson yellow and inexperienced pepper MARINADE: one million/two cup apricot jam three TAB soy sauce two TAB white vinegar one million/four tsp every, salt and pepper. Cut bird (or turkey) breasts (skinless , boneless) and one million every, learn yellow and inexperienced pepper into one million inch squares. Alternately thread peppers and bird onto steel skewers (or soaked picket ones). Place on a tray or pan, whisk in combination the marinade elements, and brush over the kabobs. Cover and marinate at room temperature for 30 min. or within the refrigerator for as much as 6 hours. Reserving marinade, grill kabobs on greased grill over med-prime warmth or on foil covered baking sheet. Close lid or position underneath broiler and cook dinner , turning as soon as and combing with marinade for approximately 10 mins, or till meat is now not crimson within. Makes four servings

Don't forget, you can also do a dry marinade. (or a dry rub some call it) I always have Lowery's Seasoned salt - if I get down to half the bottle - I'm out buying another one. I'll usually only do this on beef and pork cuts.

Fish and chicken I like wet marinades.