I was looking for something fun to do with chicken breasts and ran across this recipe. It takes so prior planning (so I ended up waiting and doing this one a few days later). Marinade time is 24-48 hours!
Ingredients:
- ½ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon marjoram
- ½ teaspoon pepper
- 3 garlic clove, minced
- ½ cup finely chopped shallot
- ¼ cup snipped parsley
- 5 boneless, skinless chicken breasts
Directions:
In a small bowl, mix all ingredients but your chicken breasts. Whisk thoroughly!
I set my chicken breasts on edge and cut them lengthwise.
In a 13" x 9" baking pan, lay your sliced chicken breasts in a single layer.
Pour your marinade over the top. Cover in saran wrap and place in the fridge for 24-48 hours. I flipped my chicken breasts in the morning when I got up and the evening before bed.
After 24-48 hours, grill on medium high heat until cooked through. I used the sauce left over in the pan to keep basting the breasts with as I grilled them.
Next time, I'd probably reduce the thyme and marjoram slightly and increase the lemon juice. I should probably have used fresh lemon juice, but I was being lazy and didn't want to walk out and pick one to juice so I used bottled. Otherwise, it was very tasty! I ended up marinading about 24 hours this time.
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