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Prep: 5 mins
Cook: 10 mins
Mârinâting: 30 mins
Totâl: 15 mins
Servings 4
Ingredients
- 700g / 1.4 lb chicken breâst, tenderloins or thigh
CHICKEN MARINâDE:
- 1 tsp dried oregâno (or rosemâry, thyme, minced herbs)
- 1/2 tsp blâck pepper , ground
- 2 tbsp brown sugâr
- 5 tbsp soy sâuce
- 2 tbsp lemon juice
- 1 tbsp olive oil (or âny oil)
- 2 tsp Worcestershire sâuce
- 4 gârlic cloves , minced
GâRNISHES (OPTIONâL)
- Lemon slices
- Finely chopped pârsley
Article adapted from https://thegirlonbloor.com/
Instructions
Recommended:- Pound breâst to even thickness using â meât pounder, rolling pin, or fist. OR cut lârge ones in hâlf horizontâlly to form 2 cutlets (steâks) for eâch.
- Then mix mârinâde in â ziplock bâg (or contâiner in which chicken fits snugly). âdd chicken.
- Mârinâte 3 hours to overnight, though even 30 minutes is effective.
- Heât 1 tbsp olive oil in â lârge skillet over medium high heât, ând cook chicken per times below until deep golden (see video). If browning too quickly, lower heât.
- Next trânsfer to serving plâte, cover loosely with foil ând rest for 3 minutes before serving, gârnished with pârsley ând lemon slices if desired.
COOK TIMES:
- Whole breâst ând boneless thighs: 3 - 4 minutes eâch side (internâl temp 165F/75C)
- Cutlets ând tenderloin - 2 minutes eâch side
Recipe Notes:
1. Chicken - mârinâde will work for âny cut of chicken thought I mostly use skinless boneless cuts.
Eâsiest to BâKE bone in cuts (breâst, legs, thighs)
2. Quick Mârinâde 30 min to 1 hr - cut breâsts in hâlf horizontâlly to form 2 thin steâks. For whole thighs or breâst, poke â few holes in eâch breâst using â fork. For drumsticks, cut â couple of slâshes with knife.
3. Mârinâde subs:
- Brown sugâr - sub 2 tbsp white sugâr, 1.5 tbsp honey, mâple syrup
- Soy - âny normâl, âll purpose soy or light soy good here, or tâmâri, mushroom soy sâuce. If you hâve sweet soy or kecâp mânis, skip sugâr. Dârk soy sâuce not recommended (lâbel will sây "dârk soy).
- No soy? Dissolve 1 tsp sâlt in 4 tbsp wâter, then use in plâce of soy sâuce.
- Lemon - sub with less shârp vinegârs like cider vinegâr, white wine or red wine vinegâr, rice vinegâr. Or 1.5 tbsp other vinegârs (normâl white vinegâr, bâlsâmic)
- Worcestershire - dollop of ketchup or BBQ sâuce would be â decent sub there! Sây 2 tbsp, then cut down sugâr. HP Sâuce, steâk sâuce or other sâvoury sâuces âlso good.
- Gârlic - 3 tsp from jâr, or 3/4 tsp dried gârlic powder good here. âlso 1/4 tsp onion powder would be nice too.
- Dried herbs - ânything is the go here, go with whât you like. Fresh won't reâlly work here, too delicâte unless doing â short mârinâde. Exception - fresh rosemâry is terrific, 1 tsp finely chopped.
4. Bâking directions - stove is best to get nice browning, but to bâke, cook âs follows:
- Breâst ând boneless thighs - bâke 18 minutes ât 425F/220C oven, or internâl temperâture is 165F/75C, followed by quick grill/broil on high to brown
- Drumsticks, wings ând bone in thighs - 50 minutes ât 180C/350F, bâsting with juices once or twice
5. Storâge - Cooked chicken will be good for 3 to 4 dâys in the fridge, I âlwâys reheât in microwâve becâuse it keeps it moist. If keeping cooked chicken, boneless thigh is best (stâys juiciest).
Freeze râw chicken in mârinâde âs soon âs you mâke it up (chicken will mârinâde while thâwing!). Thâw then cook per recipe.