Friday, February 11, 2011
I have NEVER seen my kids inhale their dinner as quickly as they did the night I made this chicken! Being 2 and 5, I always get their plates ready and cooled, before fixing our plates. My children were asking for seconds before my husband and I even sat down...they had polished off their entire plates! (Not only the chicken, but their mashed potatoes and broccoli!) This recipe comes from "Annie's Eats". Her dishes always look absolutely delicious, but having a picky husband has somewhat limited the recipes on her blog that I am able to try! I bought a family pack of boneless, skinless chicken breasts and had four left to use, so this seemed like the perfect recipe to suit my whole family! While I never doubted for a second that this recipe would be "good", I couldn't get over just how good it was...it was unbelievably easy and the ingredient list was quite short and consists of ingredients that the majority of you have at home already! As soon as I dropped my son off at school, I mixed the marinade ingredients in a ziploc bag, added the chicken, stuck the bag in the refrigerator and didn't have to do anything else with the chicken, aside from sticking it in a baking dish and baking for 45 minutes! As mentioned above, we served with mashed potatoes and broccoli, per Annie's suggestion!
½ cup vegetable oil
3 tbsp. lemon juice
1½ tbsp. soy sauce
1 clove garlic, minced or pressed (I added about 3-4 cloves...I LOVE garlic!)
½ tsp. dried oregano
¼ tsp. salt
Freshly ground black pepper
4 chicken breasts (about 2 lbs)
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.
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.
Source: Annie's Eats