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My go-to Greek chicken marinade transforms bland poultry into mouthwatering meals. I stumbled upon it while exploring Mediterranean dishes, and it's now essential in my cooking routine. The mix of tangy red wine vinegar, fresh lemon, and fragrant herbs creates knockout flavor. Even marinating for just half an hour makes your chicken taste so much better.
The Ideal Harmony
What makes this marinade work so well is how the acid from the vinegar and lemon works to soften the chicken while adding amazing taste. Adding a bit of honey cuts through the tanginess and creates this rich flavor that makes everyone ask for seconds. It works great whether you're grilling, baking, or pan-frying your chicken.
Ingredients List
- Olive Oil: 2 tablespoons of quality olive oil, perfect for cooking methods that need high heat like grilling.
- Red Wine Vinegar: 2 tablespoons for that classic Greek tang.
- Seasonings: 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon ground paprika, salt, and pepper to your liking.
- Lemon Juice: 2 tablespoons squeezed fresh for that zingy kick.
- Honey: 1 tablespoon of smooth, flowing honey to cut the sharpness.
- Chicken: 1 pound of boneless, skinless chicken breast, thighs, or tenders.
Simple Steps
- Mix Everything Together
- Stir red wine vinegar, olive oil, honey, lemon juice, oregano, garlic powder, paprika, salt, and pepper in a measuring cup.
- Get The Chicken Ready
- Pound chicken until it's the same thickness everywhere for even cooking. Put it in a plastic bag or shallow container.
- Soak The Chicken
- Pour your mixture over the chicken. Close the bag or cover the dish, then rub the chicken to coat it completely. Keep in the fridge for at least 30 minutes, or up to 2 days for stronger flavor.
- Cook It Up
- Take chicken out of the marinade and throw away any leftover liquid. Cook however you want: on the grill, in a pan, or in your oven, until it reaches 165°F (74°C) inside.
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Smart Cooking Advice
I really love throwing this chicken on the grill where it gets those tasty dark lines in just 2-4 minutes on each side. For indoor cooking, a sizzling pan does the trick in about 5-8 minutes per side. When using the oven, I go with 400°F for roughly 20 minutes. Don't forget to let your chicken sit for 5 minutes before slicing so all the juices stay inside.
Prep In Advance
This is perfect for getting ahead on hectic days. I often mix up twice as much and stick half in the freezer right in the marinade and it stays good for 3 months. Just don't forget to write the date on your bag. For weekly meal prep, you can keep chicken soaking in this mixture in your fridge for up to 2 days and it just tastes better the longer it sits.
Frequently Asked Questions
- → Why is pounding chicken needed?
Flattening helps soften the meat and keeps the thickness equal, so it cooks the same all around. It’s key for juicy chicken.
- → How long should chicken marinate?
Thirty minutes at least, but you can leave it up to 48 hours in the fridge. For planning ahead, freeze it with marinade for 3 months max.
- → Is using marinade again safe?
Never reuse marinade that's touched raw meat. Toss it and make fresh for next time. Safety first!
- → Why rest chicken before cooking?
Giving chicken 20 minutes to warm up ensures it cooks evenly. After cooking, rest it 5 minutes for the best texture.
- → Best choice for marinating container?
Plastic bags with a zip closure are simple and freezer-friendly. Or go eco-friendly with a shallow dish covered by a plate.