Description
This marinade slaps. It’s lemony, garlicky, herby as hell, and takes your chicken from meh to “holy shit, who made this?” in 30 minutes flat. No boring bites. Ever.
Ingredients
- ½ cup fresh lemon juice
- 3 tablespoons Worcestershire Sauce
- ¼ cup olive oil
- 2 tablespoons fresh oregano, minced or 2 teaspoons dried oregano
- ¼ cup fresh parsley, minced and lightly packed or 4 teaspoons dried parsley
- ¼ cup fresh basil, minced and lightly packed or 4 teaspoons dried basil
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Chicken
- 4 (8 oz) boneless, skinless chicken breasts
Instructions
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In a bowl, whisk together the lemon juice, Worcestershire sauce, olive oil, herbs, garlic, brown sugar, paprika, salt, and pepper until fully combined.
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Place your chicken pieces (breasts, thighs, or drumsticks) in a large zip-top bag or shallow dish.
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Pour the marinade over the chicken, making sure every piece gets a good coating. Seal the bag or cover the dish.
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Let the chicken marinate in the fridge for at least 30 minutes, but ideally 2 to 4 hours for maximum flavor. You can go up to 8 hours without problems.
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Avoid marinating longer than 12 hours, as the acid (lemon juice) can start to “cook” the chicken and make the texture a bit mushy or gummy.
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When ready, remove the chicken from the marinade (discard excess marinade) and grill, bake, or pan-fry until fully cooked (internal temp 165°F/74°C).
