Community Pick
Chicken Souvlaki Marinade
photo by bmt031874
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 9.85 ml minced garlic cloves
- 4.92 ml lemon juice
- 4.92 ml extra virgin olive oil
- 2.46 ml dried oregano
- 2.46 ml salt
- 1.23 ml black pepper
- 453.59 g chicken breast
directions
- Place all ingredients together in a zip-top plastic bag and shake.
- Grill over medium heat until chicken is no longer pink.
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Reviews
-
This is good, and is fine as is. I have a very similar recipe (add fresh chopped parsley) and find that if you reserve about 1/4 cup of the marinade for marinating AFTER the chicken is cooked (yes, twice marinated) it's fantastic. Basically put a 1/4 cup of marinade in a medium bowl and set aside, marinate and cook chicken, then toss cooked chicken with reserved marinade, cover with foil, and let sit for 5 mins. I like to slightly undercook my chicken to 150-155 and let it carryover cook in the reserved marinade. Try it! Another trick I've learned is don't marinate for long. Instead BRINE the chicken in a quart of water w/ 2TB table salt in the fridge for 30 minutes. Then dry it off, and let it sit in the marinade for another 30 minutes. Makes the chicken SUPER juicy and moist - which is hard to do with chicken breasts on a hot grill.
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Super easy and yummy. What more do you want? I covered about nine or ten chicken tenders with this, grilled them, and then put them in wheat tortillas to make wrap sandwiches for dinner. Gone in a flash! I didn't even need any extra sauces like mayo or mustard like I usually do for wrap sandwiches, the chicken was good enough by itself. Thanks for a goody, Paula.
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Tweaks
-
1) Make marinade (1/3 cup extra-virgin olive oil, 2 TB minced fresh parsley, 1 tsp finely grated lemon zest, 1/4 cup juice (2 lemons), 1 teaspoon honey, 1 teaspoon dried oregano) 2) Reserve 1/4 cup of marinade in a medium bowl for post-cooking marinade 3) Cut chicken into 1 inch cubes and brine for 30 mins in fridge in 1 quart water and 2 TB table salt 4) Dry chicken off and marinate in pre-cook marinade for 30 mins in fridge 5) Cook chicken until just underdone (150-155 F) on skewers, then place cooked chicken in reserved marinade and toss, cover with foil and let sit for 5 mins
RECIPE SUBMITTED BY
Paula
DePere, 0
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