An injectable marinade leaves protein tender and juicy, but it's best to let the meat rest for at least 30 minutes before cooking to let the marinade work its magic.

Cube the chicken breasts and add the pieces to the marinade, coating them well. Cover and refrigerate the bowl for at least three hours, or overnight. Skewer the chicken on wooden or metal skewers.

The big advantage of dry rubs, and the reason we love using them so much, is that they don't add any additional moisture to the exterior of a piece of meat the way that a marinade does. Whenever ...