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This versatile Garlic Marinated Chicken has become my go-to protein option for countless meals throughout the week. The simple marinade infuses the chicken with bright citrus notes and aromatic garlic that pairs beautifully with almost any side dish or can be incorporated into countless recipes.
I first developed this recipe during a particularly busy month when I needed reliable meal prep options. Now it's in regular rotation at our house because my family loves how the chicken stays juicy while developing those delicious caramelized edges when cooked.
Ingredients
- Olive oil: provides the base for our marinade while helping the chicken brown beautifully
- Lemon juice: adds brightness and helps tenderize the meat
- Fresh garlic cloves: deliver robust flavor look for firm bulbs with tight skin
- Dried oregano: brings Mediterranean flair use Greek oregano for the most authentic taste
- Salt: enhances all the flavors and helps the chicken retain moisture
- Black pepper: freshly cracked offers the best aromatic quality
- Boneless skinless chicken: either thighs for more flavor and moisture or breasts for leaner option
Step-by-Step Instructions
- Create the Marinade:
- Combine olive oil lemon juice minced garlic oregano salt and freshly cracked pepper in a bowl or zip top bag. This perfect balance of acid fat herbs and seasoning will penetrate the chicken giving it that Mediterranean flavor profile. Whisk thoroughly to create an emulsion that will coat the chicken evenly.
- Prepare and Marinate the Chicken:
- If using chicken breasts butterfly them by slicing horizontally to create thinner cutlets that will cook more quickly and evenly. For thighs simply use as is. Place chicken in the marinade ensuring each piece is fully coated. Allow to marinate for at least 30 minutes but for best results aim for 2 to 4 hours. The lemon juice starts breaking down proteins after about 8 hours so avoid marinating longer than that.
- Cook the Chicken:
- Heat a large skillet over medium heat until hot but not smoking. Remove chicken from marinade allowing excess to drip off and place in the hot pan. Cook for 5 to 7 minutes per side until deeply golden brown and internal temperature reaches 165°F. Work in batches to avoid overcrowding which prevents proper browning and creates steam instead.
- Rest and Serve:
- Transfer cooked chicken to a cutting board and let rest for a full five minutes. This critical step allows juices to redistribute throughout the meat ensuring maximum juiciness. Slice against the grain for the most tender texture and serve immediately.
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The lemon juice in this recipe is my secret weapon. I discovered that using fresh juice rather than bottled makes a noticeable difference in flavor. My family particularly loves when I add a bit of lemon zest to the marinade for special occasions which intensifies the citrus notes beautifully.
Make Ahead and Storage
This marinated chicken is perfect for meal prep. You can prepare the marinade and chicken up to two days before cooking. Store in an airtight container in the refrigerator with the chicken fully submerged in the marinade. After cooking leftover chicken stays fresh in the refrigerator for up to four days making it perfect for quick lunches and dinners throughout the week. For longer storage freeze cooked and cooled chicken in portion sized containers for up to three months.
Endless Serving Possibilities
The beauty of this garlic marinated chicken lies in its versatility. Slice it thin for Mediterranean wraps with tzatziki and fresh vegetables. Cube it to top Greek salads with feta cucumber and kalamata olives. Shred it for pasta dishes with olive oil and fresh herbs. Serve alongside roasted vegetables and rice for a complete meal. The bright garlic and lemon flavors complement nearly any cuisine making this recipe a true kitchen workhorse.
Ingredient Substitutions and Variations
While this basic recipe is perfect as is you can easily adapt it to suit your preferences or pantry. Replace the lemon juice with lime for a different citrus profile. Add a tablespoon of dijon mustard for extra tang and emulsification. Incorporate fresh herbs like rosemary thyme or parsley in place of or alongside the oregano. For a spicy kick add red pepper flakes or a dash of cayenne. During summer months minced fresh herbs make a beautiful addition to the marinade.
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Recipe Questions
- → How long should I marinate the chicken?
For best results, marinate the chicken for at least 30 minutes to allow the flavors to penetrate. For more intense flavor, you can marinate for up to 8 hours in the refrigerator. Turning the chicken occasionally helps maximize contact with the marinade.
- → Can I use chicken breasts instead of thighs?
Yes! Both chicken breasts and thighs work well with this marinade. If using breasts, it's recommended to fillet each breast into two thinner pieces to ensure even cooking and better flavor absorption.
- → How do I know when the chicken is fully cooked?
The chicken should be well browned on both sides and cook for about 5-7 minutes per side, depending on thickness. For food safety, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- → Why should I let the chicken rest before slicing?
Allowing the cooked chicken to rest for five minutes before slicing helps the juices redistribute throughout the meat. This results in juicier chicken that retains moisture better when cut.
- → Can I make this chicken ahead of time?
Yes! This chicken is excellent for meal prep. Cook it ahead, refrigerate, and use throughout the week in various dishes. It will keep well in the refrigerator for 3-4 days in an airtight container.
- → What should I serve with this chicken?
This versatile chicken pairs well with numerous sides. Try it with a green salad, roasted vegetables, rice, pasta, or in sandwiches and wraps. It's also delicious cold for quick protein on salads.