This Greek chicken marinade packs a ton of flavor! With lemon juice, garlic and herbs, this chicken marinade recipe is perfect for the grill or for baking up in the oven.
1lbboneless skinless chicken breasts(roughly 2 large chicken breasts)
3tablespoonsolive oil
1tablespoonlemon juice
3clovesgarlic(minced)
¼teaspoonoregano
¼teaspoonbasil
1teaspoononion powder
½teaspoondill
½teaspoonsalt
¼teaspoonpepper
Instructions
To marinate
Combine all marinade ingredients in a bag and mix together.
Add chicken breast to the bag. Note that if you are planning to grill the chicken you may wish to pound the chicken flat prior to marinating.
Marinate for 2-24 hours. If you need to marinate for longer, place the chicken into the freezer (up to 3 months).
To bake
Heat oven to 425°F.
Shake chicken and marinade out into a baking dish.
Bake for 25 minutes, flipping halfway, or until your chicken reaches an internal temperature of 165°F.
Remove from oven and allow the chicken to rest for 5 minutes before serving.
To grill
Make sure you pound your chicken flat (¾ inch thickness) before grilling.
Heat grill over medium-high heat (500-600°F).
Carefully grease the grill, then place the chicken onto the grill.
Sear for 2 minutes per side, then continue cooking (flipping every 2 min) for roughly 4 more minutes, or until the chicken reaches an internal temperature of 155°F.
Transfer to a clean plate, cover with a bowl or baking dish, and allow to rest for 5-10 minutes.
To freeze
Chicken may be frozen in the marinade for up to 3 months.
Thaw completely before cooking as directed above.
Notes
Nutritional information is for roughly ½ of a chicken breast.