Monday, March 16, 2009

Lemon Garlic Chicken

This is another great recipe from my one of my favorite blogs, My Kitchen Cafe. I don't think I've ever had a recipe that did not turn out from her blog. This is Melanie's post about the recipe. I have to say this was the best lemon chicken I have ever attempted at home. I'm usually not a big fan of fruity flavored meats but I thought this recipe was a tasteful one. I was in the mood for my favorite Greek dinner at my favorite Greek restaurant yet did not have the money to go out to eat. I made a fabulous Greek dinner using this recipe for the chicken. I'll post the rest of the recipes in the days to come. I used a charcoal grill to grill the chicken in this recipe. The only thing I would do differently is add a little more garlic. I'm a huge fan of garlic and I can never get enough of it. In the recipe as is it seemed you could barely taste the garlic so next time I'll add one or two more cloves in hopes of a little more garlic flavor. Overall huge winner in my book and I look forward to making it again.

Lemon and Garlic Grilled Chicken
from Erin W.

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

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1 comment:

  1. So glad you liked this, Norah. I'm excited to read the rest of the Greek-inspired recipe!


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