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Category: Recipes
Prep Time: 15 Cook Time: 15 Total Time: 30
INGREDIENTS: Makes about 4 chicken breasts serving. Each chicken breast has 413 cal.
1-3/4 lbs boneless, skinless chicken breasts
6 tablespoons extra virgin olive oil
4 large garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1-1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons lemon zest, from one lemon
INSTRUCTIONS:
One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. DO NOT OVERCOOK. Remember, you have pounded the chicken breast to 1/2 inch thin and they should cook pretty fast.
Transfer the chicken to a platter and serve.
Recipe Source: https://www.onceuponachef.com/recipes/perfectly-grilled-chicken-breasts.html
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Grilled Marinated Chicken Breast
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Sometimes the most basic things are difficult to do well, like grilled chicken breasts. They often come out dry and tasteless. This recipe guarantees juicy, flavorful chicken every time. The secret is to marinate the chicken breasts in a plastic ziplock bag overnight. Let the chicken marinate for at least 4 hours or overnight. That is how all those grill masters pull it off, and you can do it too.
Category: Recipes
Prep Time: 15 Cook Time: 15 Total Time: 30
INGREDIENTS: Makes about 4 chicken breasts serving. Each chicken breast has 413 cal.
1-3/4 lbs boneless, skinless chicken breasts
6 tablespoons extra virgin olive oil
4 large garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1-1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons lemon zest, from one lemon
INSTRUCTIONS:
One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. DO NOT OVERCOOK. Remember, you have pounded the chicken breast to 1/2 inch thin and they should cook pretty fast.
Transfer the chicken to a platter and serve.
Recipe Source: https://www.onceuponachef.com/recipes/perfectly-grilled-chicken-breasts.html
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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