Chicken Marinade

This is such a great Chicken Marinade ~ it infuses chicken with savory flavor as well as making it extra juicy!

1.4 lb. chicken breast, tenderloins or thighs

2 tbsp. honey OR brown sugar
1 tbsp. olive oil (or any oil)
5 tbsp. soy sauce
2 tbsp. lemon juice
2 tsp Worcestershire sauce
4 garlic cloves, minced
1 tsp dried oregano (or rosemary, thyme, minced herbs)
1/2 tsp black pepper, ground

Finely chopped parsley
Lemon slices

Recommended: Pound breast to even thickness using a meat pounder, rolling pin, or fist. OR cut large ones in half horizontally to form 2 cutlets (steaks) for each.
Mix marinade in a Ziplock bag (or container in which chicken fits snugly). Add chicken.
Marinate 3 hours to overnight, though even 30 minutes is effective.
Heat 1 tbsp. olive oil in a large skillet over medium high heat, and cook chicken per times below until deep golden. If browning too quickly, lower heat.
Transfer to serving plate, cover loosely with foil and rest for 3 minutes before serving, garnished with parsley and lemon slices if desired. Enjoy!
Whole breast and boneless thighs: 3 – 4 minutes each side (internal temp 165F)
Cutlets and tenderloin – 2 minutes each side
Servings: 4

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