Recipes

Geoffrey’s Marinated Grilled Chicken

April 21, 2016 | Geoffrey Smith

Geoffrey’s Marinated Grilled Chicken

1-1.5 pound package boneless, skinless organic chicken breasts (2-3 breasts) 3 cloves garlic 1 lemon, juiced 1-2 teaspoons dried oregano ˝ teaspoon salt ˝ teaspoon pepper 4-5 tablespoons olive oil

Rinse and pat dry chicken breasts. Place in a gallon zip lock freezer bag. “Pound” the breasts with a smooth meat mallet to an even thickness (be careful not to put a hole in your bag).

Mix marinade ingredients in a small bowl: Mince or press garlic in a garlic press, juice lemon, add other spices/herbs and olive oil. Stir to mix.

Pour marinade into the bag with the chicken and let sit for 20-30 minutes. Seal the bag and mush it all around to make sure that the chicken is covered on all sides with marinade.

Grill on barbeque or in a stove top grill pan over medium-high heat for 5-7 minutes each side depending on thickness. Test to make sure it is done. Let sit for 5 minutes. Slice and serve.

(This goes well on a salad if you want to add some protein.)

Alternate marinade: Substitute balsamic vinegar for lemon juice Vary herbs with others like tarragon, poultry mix, etc.

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