One of our family’s weeknight staples is chicken. I like to prepare a large batch at once so that we have a substantial protein on hand throughout the week for quick lunches and suppers. Trimming and cutting the chicken breasts into smaller pieces (approx. 4 or 5 pieces per chicken breast) means that the meat does not have to marinate long to be full of flavor. Ocassionally I have grilled the chicken pieces immediately after putting them in the marinade and they are still very flavorful. This can be the main dish, or added to salads, pastas, or stir-fries. The flavors in this marinade are complementary in many dishes.
Five Minute Chicken Marinade
8 boneless, skinless, organic chicken breasts
1/4 cup good quality extra virgin olive oil
Juice and zest of one lemon (organic, if possible)
2-3 garlic cloves, minced
1 teaspoon fresh, minced oregano (off the stem), or 1/2 teaspoon dried
1 teaspoon fresh thyme (off the stem), or 1/2 teaspoon dried
1 tablespoon sea salt
1 teaspoon fresh ground pepper
Combine the ingredients for the marinade in a large casserole dish
Trim the any fat from the chicken breasts and cut each chicken breast into four or five pieces
Toss chicken pieces in the marinade, and let sit for 10 minutes to 2 hours before baking or grilling. Skewers, optional.
Bake at 350 (180) degrees for approximately 45 minutes, or grill on medium for approximately 15 minutes.
Serves a crowd (or a family for several mealtimes!)