Lemon Oregano Chicken
Chicken doesn’t have to suck! Marinades are your friend. Sweet, sweet little chicken baths that load it with flavor and juiciness. Whenever I cook a chicken I stick with the tenderloins or thighs — if using full breasts, butterfly them so they’re not as thick! The quicker we can cook these suckers, the better.
I’m sure there’s some complicated equation to figure out how many calories are in the marinade, but there’s such a minuscule amount left on the chicken after it’s cooked that I just track a little olive oil and call it a day.
Hands up if you’re ready to get punched in the freaking MOUTH by this chicken 🙋🏼♀️ The flavor is out of this world. Oh, and you can use dried oregano too if you don’t want to do fresh, but use a lot less (probably 3-4 tsp!)
INGREDIENTS:
3 large lemons, juiced
lemon zest from one lemon
3 tbsp olive oil
3 cloves garlic, minced
1/4 cup fresh oregano, chopped
2 tsp salt
1 tsp black pepper
2 lbs chicken tenders
INSTRUCTIONS:
Add the first 7 ingredients in to a bowl and whisk to combine.
Place chicken in a ziplock bag or baking dish and cover with lemon oregano mixture. Make sure to rub it in! Let sit in the fridge for at least 20 minutes, up to 2 hours.
Heat a grill (or pan) to high heat. Place chicken on and move quickly, they cook fast! Discard leftover marinade.
Cook for 4-6 minutes on each side or until internal temperature reaches 165 F. Remove from heat, place in a baking dish and cover with foil for 5 minutes in order to rest and retain moisture!
Created by: Emi Mraule, Nutrition Coach