Fresh Herb Marinaded Chicken
You know when a recipe calls for a teeny, tiny amount of fresh herbs and convinces you that the fresh herbs are SO much better than dried herbs so you just MUST buy them fresh. (Yes, I try to convince you of that in about half of my posts, but it really is true.) So you take yourself to the grocery store and walk out with the monster, Costco size package because that was the smallest size you could buy. You hope that when you prepare you recipe it is within that 20 second window of when the herbs are still fresh. You chop and dice and make your fabulous meal. When its time to clean up, the leftover herbs are giving you the side eye hoping you don’t throw them in the trash or leave them behind to become wilty, wimpy looking weeds.
Fall + the holidays is prime time for roasted meats, loaded up casseroles and root vegetables transformed into all shapes and sizes. What goes best with all of this? You betcha, fresh herbs. A great way to use up those extra herbs are quick marinades. This recipe offers an oregano marinade or a thyme and rosemary marinade. Both are quick and require minimal ingredients. Add to bake or grilled chicken for a light and flavorful dinner in between all of the holiday celebrations.
Fresh Herb Marinaded Chicken Recipe
Serves 2.
Ingredients
- 2 boneless chicken breasts
Oregano Marinade
- 2 Tbsp fresh oregano leaves, chopped
- 2-3 garlic cloves, minced
- 2 Tbsp olive oil
- 1 lemon, halved
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Rosemary and Thyme Marinade
- 2 tsp fresh thyme leaves, chopped
- 2 tsp fresh rosemary, chopped
- 2-3 garlic cloves, minced
- 2 Tbsp olive oil
- 1 lemon, halved
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Directions
- Oregano Marinade:
- In a bowl combine 2 Tbsp chopped oregano leaves, 2-3 minced garlic cloves, 2 Tbsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper, zest from 1 lemon and juice from 1/2 of the lemon. Slice the other half of the lemon.
- Thyme and Rosemary Marinade:
- In a bowl combine 2 tsp fresh chopped thyme leaves, 2 tsp fresh chopped rosemary, 2-3 minced garlic cloves, 2 Tbsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper, zest from 1 lemon and juice from 1/2 of the lemon. Slice the other half of the lemon.
- Prepare the chicken breast by placing it between two pieces of plastic wrap or in a plastic bag. Pound the chicken with a handheld meat tenderizer or a can from the pantry until the chicken is an even thickness across the breast (about 1/4-inch).
- Pour the marinade over 2 chicken breasts and marinade for 1 hour (or up to 24 hours).
- Grill the chicken:
- Heat a grill, grill pan, or skillet to medium heat. Cook the chicken and lemon slices until thoroughly cooked, about 4-5 minutes per side.
- Bake the chicken:
- Preheat the oven to 400.
- Place the chicken into a casserole dish with lemon slices and bake for 20 minutes (depending on the thickness of the chicken – check for doneness) and slice.
If you grill the chicken brush off the large pieces of herbs and garlic before placing the chicken on the grill or grill pan so the marinade does not burn.
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