Wednesday, April 25, 2012

Grilled City Chicken.

Picture of Grilled Chicken on a white plate with vegetables


¼ cup vegetable oil

4 tablespoons freshly squeezed lemon juice

1 ½ tablespoons soy sauce

1 clove garlic, finely minced

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoons freshly ground black pepper

4 chicken breasts


Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed.

Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly.

Refrigerate and marinate up to 10 hours, with 3 hours minimum.
Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6 or 7 minutes per side, until the chicken is no longer pink in the center or 165° F inside the breast chicken.
Tent with foil and let the chicken rest for about five minutes before serving.
Another way that you can use is baking the breast chickens following this way:

When the chicken is marinated and ready to cook, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them.

Bake in the oven until cooked through and the internal temperature get to 165° F, about 45 minutes. Remove from the oven and rest for 5 minutes before serving.

 Serve 4.

Note: You can serve with this one.

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