Herb & Spice Marinated Chicken recipe
Generously used spices and fusion of herbs quickly turns the plain chicken to rich aromatic meal which your whole family will enjoy; herbs in the marinade slowly intensify over time and perfumes the chicken with pleasing aromas without overpowering the overall taste of the chicken; swap the listed herbs and spices with your favorite ones; but make sure to get the right quantities; you are likely to spend far less time in the kitchen if you decide to make this dish as it only takes 5 minutes to prepare and 15 minutes to cook (without including the marinating time). Try this one with readily available seasonal herbs.
Preparation time: 35 minutes (marinating time included)
Cooking time: 15 minutes
4 skinless boneless chicken breasts
Salt to taste
½ teaspoon freshly ground black pepper
2 medium sized garlic cloves (minced)
2 teaspoon dried oregano
½ teaspoon cayenne pepper
1 tablespoon lemon juice (freshly squeezed is preferable)
1 teaspoon onion powder
¾ teaspoon ground mustard
2 tablespoons olive oil
Rinse chicken breasts under running water; using paper towels to dry off the excess.
Wrap a chicken breast loosely in a wax paper or plastic wrap. Take a meat mallet; Pound lightly with the flat side of meat mallet to ½ inch thickness. Repeat the process for all the pieces.
Make marinade by mixing, minced garlic, 2 teaspoon dried oregano, 2 tablespoons olive oil, ½ teaspoon cayenne pepper, 1 tablespoon lemon juice, 1 teaspoon onion powder, ¾ teaspoon ground mustard and salt in a large bowl.
Add chicken breasts to the marinade; toss to coat well; cover and refrigerate it for 30 minutes. You can totally skip marinating, but 30 minutes marinating allows chicken to infuse all the spices and herbs which brings the desired taste to chicken.
Preheat grill to medium – high heat; lightly coat the grate with oil.
Take marinated chicken out of refrigerator; discard the marinade; sprinkle black pepper generously over pieces. Place on the hot grill. Cook for 12-14 minutes, 6 minutes on each side, flipping chicken twice after every 3 minutes until both sides browned and chicken cooked through.
Remove from the grill; arrange them on a serving platter; garnish with fresh basil leaves and lime wedges. Serve hot over a bed of flavored rice with sautéed vegetables.
Notes & Tips:
This marinade works well with fish.
Add as many herbs as you like.
Use skin-on chicken for crispier touch
Grilling time varies according to the thickness of the chicken.
You can use other parts of chicken for this recipe.
Substitute oregano with thyme or rosemary.
For less clean up use zip lock bag to marinate chicken.