Description
Tender, flavorful chicken breasts infused with Mediterranean herbs and citrus, grilled or baked to perfection. This quick method ensures juicy results with minimal effort.
Ingredients
Chicken breast (boneless, skinless), 1.5 lbs (680g)
Olive oil (extra virgin), 1/3 cup (80ml)
Garlic (minced or grated), 3 cloves
Lemon juice (freshly squeezed), 2 tbsp
Oregano (dried or fresh), 1 tbsp
Thyme (fresh preferred), 1 tsp
Salt (adjusted to taste), 1 tsp
Instructions
Minc/logan garlic and combine with oregano, thyme, and salt in a small bowl.
Whisk in olive oil until aromatic.
Add lemon juice and stir to emulsify.
Cut chicken breasts horizontally to triple thickness (butterfly method).
Pour marinade over chicken in an airtight container.
Refrigerate at least 1 hour, flipping halfway through.
Preheat oven to 375°F (190°C) or grill to medium-high heat.
Remove chicken from marinade and pat dry with paper towels.
Oil cooking surface and add chicken breasts.
Bake 25 minutes or grill 4–5 minutes per side.
Rest 10 minutes before slicing.
Notes
Butterflying ensures even cooking; use a sharp paring knife.
Discard used marinade to prevent bacterial growth.
Resting under tented foil helps juices redistribute.
Oil to acid ratio is 2:1 (80ml oil vs 30ml lemon juice equivalent), but recipe adjusts to 1/3 cup oil and 2 tbsp juice.
Avoid marinating longer than 8 hours to prevent sogginess.
Weigh pieces during butterfly cutting for uniform thickness.
Do not exceed 375°F (190°C) as higher heat can dry out the chicken.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280
- Sugar: 1g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 4g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 45g
- Cholesterol: 100mg