French Chicken Marinade
User Reviews
5
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
10 mins
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Marinating Time:
1 hr
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Total Time
1 hr 15 mins
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Servings
2
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Calories
555 kcal
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Course
Main Course
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Cuisine
French
French Chicken Marinade
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This recipe makes enough marinade for 8 ounces of boneless, skinless chicken breast.
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Ingredients
For the marinade:
- ½ teaspoon oregano dried
- ½ teaspoon dried lavender
- ½ teaspoon thyme dried
- ½ teaspoon sage dried, rubbed
- ½ teaspoon marjoram dried
- ¼ teaspoon rosemary dried
- ¼ teaspoon salt
- 2 teaspoons lemon juice
- ¼ cup olive oil mild
- 2 garlic peeled and minced or pressed through a garlic press, cloves
- ¼ cup onion you need about ⅓ of a small onion for that, minced, white or yellow
For the chicken:
- 8 ounces chicken breast boneless, skinless
Instructions
For the marinade:
- Add all marinade ingredients to a bowl and whisk together until well combined.
For the chicken:
- Remove excess fat and cartilage, then pound or slice the chicken breast(s) to about ½-inch thickness.*
- Transfer the chicken to a resealable plastic bag, then pour in the marinade. Seal the bag and move the chicken around until it is evenly coated with marinade. Transfer to the fridge and marinate for 1 hour.
- Heat a cast iron pan on the stovetop. Transfer the chicken directly from the bag to the hot pan and sear on both sides. (Don't remove the herbs and onion that are sticking to the meat. Leave as much of the marinade cling to the chicken as possible.) The chicken is done when it has reached an internal temperature of 165 degrees F.
Notes
- *It's important that the chicken is no more than ½ inch thick to ensure that it will cook fast enough. If the chicken needs too long to cook the herbs and onion may start to burn.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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