Lemon Oregano Chicken Marinade
Lemon Oregano Chicken Marinade
Ingredients
For the Marinade
- 3/4 cup olive oil, extra virgin
- 3/4 cup lemon juice, freshly squeezed
- 3 tablespoons garlic, minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, 4 pieces, pounded to an even 3/4-inch thickness
Instructions
- 1
In a large Ziploc bag, combine the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, kosher salt, and freshly ground black pepper. Seal the bag and gently massage to mix all ingredients thoroughly.
⏱️ 5 min
- 2
Add the pounded chicken breasts to the Ziploc bag with the marinade. Ensure the chicken is fully coated by gently massaging the bag again. Press out as much air as possible before sealing.
⏱️ 5 min
- 3
Place the sealed bag in the refrigerator and marinate for at least 30 minutes, or up to 4 hours for best flavor. Do not marinate for longer than 4 hours, as the lemon juice can start to break down the chicken's texture too much.
- 4
Preheat your grill to medium-high heat (about 400°F), or a large skillet over medium-high heat with 1 tablespoon of olive oil. Remove chicken from the marinade, allowing excess to drip off, but do not wipe dry.
⏱️ 3 min•🌡️ 400
- 5
Cook the chicken breasts for 6-9 minutes per side, or until an internal temperature of 165°F is reached. The exact cooking time will depend on the thickness of your chicken and the heat of your grill/skillet. Let the chicken rest for 5 minutes before slicing and serving.
⏱️ 15 min•🌡️ 165
Kitchen Tools
Nutrition Facts (per serving)
Lemon Oregano Chicken Marinade
Ingredients
For the Marinade
- 3/4 cup olive oil, extra virgin
- 3/4 cup lemon juice, freshly squeezed
- 3 tablespoons garlic, minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, 4 pieces, pounded to an even 3/4-inch thickness
Instructions
- 1
In a large Ziploc bag, combine the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, kosher salt, and freshly ground black pepper. Seal the bag and gently massage to mix all ingredients thoroughly.
⏱️ 5 min - 2
Add the pounded chicken breasts to the Ziploc bag with the marinade. Ensure the chicken is fully coated by gently massaging the bag again. Press out as much air as possible before sealing.
⏱️ 5 min - 3
Place the sealed bag in the refrigerator and marinate for at least 30 minutes, or up to 4 hours for best flavor. Do not marinate for longer than 4 hours, as the lemon juice can start to break down the chicken's texture too much.
- 4
Preheat your grill to medium-high heat (about 400°F), or a large skillet over medium-high heat with 1 tablespoon of olive oil. Remove chicken from the marinade, allowing excess to drip off, but do not wipe dry.
⏱️ 3 min•🌡️ 400 - 5
Cook the chicken breasts for 6-9 minutes per side, or until an internal temperature of 165°F is reached. The exact cooking time will depend on the thickness of your chicken and the heat of your grill/skillet. Let the chicken rest for 5 minutes before slicing and serving.
⏱️ 15 min•🌡️ 165