July 23, 2015

chicken marinade.

I've always struggled with cooking chicken. I would always under-flavor and over-cook it only to get more and more discouraged with cooking meat for dinner. I searched high & low for the perfect way to cook chicken and as you can probably guess it took many tries and mess-ups to finally find my perfect chicken recipe. The best part about this recipe is that it is actually a marinade that you can prepare the night before, the day of, or hours before you want to cook your chicken. Preparing the marinade in advance makes the meal prep time feel like it is cut in half, which is exactly what I need seeing as how I have a one year old constantly trying to climb up my legs when I'm cooking. 

I originally found the recipe on Once Upon a Chef, but changed it slightly as I don't always have lemons at home, but do always have garlic & herbs. It has become my absolute go-to for every single chicken meal regardless of what recipe I am making. This marinade makes the chicken so flavorful and moist that it is a great compliment to all recipes. 

So here it is...my favorite chicken marinade recipe.

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 pepper
chicken (I use chicken tenders because I find them easier to grill on the stove, but feel free to use what you prefer)

Mix the olive oil, herbs, salt & pepper in a glass container. Mince the garlic and stir in. Add the chicken and cover all sides with mixture. Cover and store in the refrigerator until ready to cook the chicken. 

I cook our chicken on the stove in a grill pan during the week, but we use our grill on the weekends so both work fine with this. If you are cooking tenders, cook the chicken on medium high heat for 5 minutes on each side. I then continue flipping the chicken in 3 minute time increments until done. Depending on your stove it may take several flips or not many at all. I like to cut slivers in the thickest part of the chicken to make sure the juices are running clear. Once done, I let the chicken rest for about 5-10 minutes before cutting. 

**for chicken breasts I cook them starting at 7 minutes on each side and then go down to 5 minute increments until cooked. 

Our dinner pictured above is grilled chicken, cucumber, hearts of palm & feta salad. Extra fresh, extra delicious & so easy to put together. The perfect weeknight meal. 

bon app├ętit! 

1 comment:

  1. I'm so excited to see this blog- your marinade is so yummy!!



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