Ingredients:
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
Preparation:
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.
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