- Ziploc Bags
For the marinade:
- 1 1/2 tablespoons olive oil
- 1 teaspoon dried garlic powder
- 1 tablespoon red wine vinegar
- 1 lemon (juice only)
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground paprika
- 1/4 teaspoon ground black pepper
For the chicken:
- 1 pound boneless (skinless chicken breast)
- Place all ingredients for the marinade in your container of choice (ziploc bag, shallow dish… see post for more info). Mix well. Add the raw chicken and make sure it’s coated all around.
- If using a ziploc bag, get out as much air as you can from the bag before sealing it. If using a different container, cover it as tightly as you can.
- Keep in the fridge for up to 2 days, OR freeze for up to 3 months. Defrost in the fridge overnight.
Cooking Tips:Make chicken tender: Marinating chicken helps to keep it juicy while cooking. If you put acid in the marinade (like vinegar!) it helps tenderize. Marinated chicken is also super delicious because it had time to absorb the flavors from the marinade. Containers for marinating:
- a classic zip-loc bag
- a shallow baking dish
- a large soup bowl
- a small-ish glass or plastic freezer container with a lid
Freezer Tips:Freeze it as soon as you have put the chicken in the marinade. I prefer using a ziploc bag for this. You can freeze the chicken in marinade for up to 3 months. Defrost in the fridge overnight, then cook as you would from fresh.
Stove and Oven Instructions:I’m sure you’ve been there before… Everything is ready for the BBQ later, the meat has been marinating for a while… And then you get a crazy thunderstorm. You can still use your marinated chicken! Stove: Simply remove the chicken from the marinade, discarding any leftovers. Heat a skillet over medium-high heat and cook the chicken around 5-8 minutes per side, until browned and cooked all the way through. Oven: Simply remove the chicken from the marinade, discarding any leftovers. Place it in a shallow baking dish. Heat the oven to 350°F, then bake a 4-z chicken breast for 25-30 minutes. However you cook your chicken, make sure your chicken reaches an internal temperature of 165°F at its thickest part.
Side Note: What is the difference between marinade and marinate?
So… If it weren’t for the kids, I’d be a high school English teacher.
But marinade and marinate tripped me up the other day 🙈🙈 It’s so easy to mix them up and I often get interrupted by the kids while writing.
So, to myself (and anyone who is struggling, haha): MARINADE is the actual saucy stuff you put on the chicken and MARINATE is the verb you use to tell someone you’re putting your chicken in a marinade.
Good thing I got that off my chest, ha!
And then… Get grilling with all of those delicious Mediterranean flavors!
Chopped Greek Salad Stuffed Avocados with Tzatziki Sauce is a great low carb side dish for any Greek grilled chicken.