Garlic Chicken Marinade

Preperation time
2 hrs 0 m
Skills level

Serving size
4
Country of origin

Preparation time: 2 hrs 0 m
Cooking time: 15 m
Ready in: 10 m
Servings: 4

Ingredients

  • 2 lbs of boneless chicken breast butterflied
  • 1/2 cup of extra virgin olive oil
  • 3 tablespoons dried parsley
  • 2 tablespoons apple cider vinegar
  • 1/2 lemon (juices only)
  • 2 teaspoons minced garlic (jarred version is fine)
  • table salt
  • 1/2 lemon cut into slices (optional)
  • 1 vidalia onion cut into rings or circles (optional)
Recipe Type:
Course:

Marinades always incorporate an acidic liquid.  In the case of my special marinade – Garlic Chicken Marinade, it incorporates both lemon and apple cider vinegar. A few things to keep in mind with marinades.  Be sure to marinate the chicken in a food safe container and always disregard any leftover liquid used with the raw chicken. This is hands-down one of the most delicious ways to prepare chicken. It is a great light dish for those of you who are living a lean lifestyle. We tend to eat very lean in my family. Here are the directions.

Start by preparing the chicken. You will need two breasts or 4 split breasts roughly 2 lbs.  Rinse and pat it dry. I buy four split breasts that are already butterflied. So be sure to butterfly them if they are not done already. Butterfly Chicken – this link will help you! Start by generously salting both sides of the chicken with table salt. Cover each side with the salt. If you have a low salt diet, then avoid the salt.

Place the chicken in a food safe plastic container and add to that the olive oil. Then add the garlic, squeeze the half of lemon, and add the apple cider vinegar. Sealing the bag first, shake this well until all the seasoning are evenly distributed. Then add the parsley flakes.  Shake and let it rest a few minutes. Then put it in the refrigerator for at least 1-2 hours to soak up all the flavors.

Set the oven temperature at 425 degrees. Line a cookie sheet with tin foil and add the pieces of chicken. Once the oven has reached the proper temperature put in the chicken for 8 minutes. Then you will flip it and cook for another 8 minutes on the other side. You can finish this off in the frying pan or let it cook for a few minutes more on each side maybe 3.  It is done when the juices run clear and when the meat is white. I always cut a piece in half to check it and be sure.

Cover the meat with tin foil to let it rest. Then it will be ready to serve. If you prefer to finish it off in the frying pan you can add onions to the frying pan first with a little olive oil. Take it out once the onions are translucent, then add the chicken. Once the chicken is cooked through, add the onions back in and for garnish some lemon slices. This will make a nice plate of food for the family to enjoy. See the photo below. Serve with salad or rice. This will become a family favorite!!!

chicken-with-onions

Garlic Chicken with onions and lemon

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