Intro:
Is there anything worse than dry, flavorless chicken breast? I used to think chicken was boring until I discovered this Super Easy Marinade. It uses ingredients you already have, takes 5 minutes to prep, and results in the juiciest chicken you’ve ever tasted. Say goodbye to dry meat forever!
The 3 Main Components (The “Secret”):
To make chicken juicy, you need three things:
- Fat: Olive oil (keeps it moist).
- Acid: Lemon juice (tenderizes the fibers).
- Flavor: Garlic and herbs.
Ingredients:
- 1.5 lbs (approx. 700g) Boneless, skinless chicken breasts
- 1/4 cup Olive oil
- 3 tbsp Fresh lemon juice (about 1 lemon)
- 1 tbsp Soy sauce (gives a savory “umami” kick and nice color)
- 3 cloves Garlic, minced
- 1 tsp Dried oregano (or Italian seasoning)
- Salt & Pepper to taste
Instructions:
- Pound the Chicken: This is crucial! Place chicken between plastic wrap and pound the thick parts so the breast is even thickness. This ensures it cooks evenly without drying out the edges.
- Mix Marinade: In a ziplock bag or bowl, whisk oil, lemon juice, soy sauce, garlic, and spices.
- Marinate: Add chicken and coat well. Let it sit for at least 30 minutes (or up to 4 hours in the fridge).
- Cook (Pan Seared Method): Heat a skillet over medium-high heat. Add chicken (discard excess marinade). Cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Rest: Let the chicken rest on a plate for 5 minutes before slicing. If you slice it right away, all the juices will run out!
Meal Prep Tip:
Double the recipe and grill a batch on Sunday. It stays juicy in the fridge for up to 4 days for your lunch salads.
