Grilled Island Chicken ~ Recipe of the Week
Grilled Island Chicken
This recipe contributed by Page Strong and Mels Kitchen Cafe. It was really good, but the lemon overpowered it a bit. I didn't have soy sauce, so I used Worcestershire sauce instead. I might up the Worcestershire sauce next time and play with the spices next time. It was the first time I tried marinating in a ziploc vacuum bag. Worked wonders!
|1/3 cup vegetable oil|
|3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)|
|1 ½ tablespoons soy sauce|
|1 clove garlic, finely minced|
|½ teaspoon dried oregano|
|¼ teaspoon salt|
|¼ teaspoon freshly ground black pepper|
|2-4 chicken breasts|
Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).
Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.
Alternately, the chicken can be baked using the following directions:
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.
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