Ingredients
Scale
- 2 large lemons, zested and juiced
- 3 teaspoons crushed garlic, about 3–4 cloves, crushed and minced
- 2 teaspoons cider vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon dried oregano
- 1/3 cup extra-virgin olive oil
- 2 pounds chicken
- 1 teaspoon salt
Instructions
- In a medium bowl, whisk together the lemon zest, lemon juice, crushed garlic, cider vinegar, Dijon mustard, lemon pepper, and oregano.
- Slowly drizzle in the olive oil while whisking constantly until the marinade is well combined and emulsified.
- Pound chicken flat so it is even in thickness for marinating and cooking evenly. Pat the chicken dry and place it in a gallon-sized zip-top bag; sprinkle evenly with 1 teaspoon salt.
- Pour the marinade over the chicken, ensuring the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Remove the chicken from the marinade and grill, sauté, or bake until cooked through and the internal temperature reaches 165°F.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, consider marinating the chicken overnight.
You can substitute chicken with fish or vegetables for a different twist.
This marinade can be used for other meats as well, such as pork or beef.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Grilling/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 0g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 120mg