No question–summer is grilling season. And much as I love the convenience of tossing chicken into a bowl of premade marinade, the lists of ingredients on those bottles are often a big turn-off. I can’t pronounce half that stuff. Doesn’t make a lot of sense to make healthy grilled food doused in chemicals.
This is a really simple alternative. It’s a very light, fresh lemon marinade that took me about three minutes to throw together from fresh ingredients in my refrigerator and pantry. And the best part was that everyone liked it. We served it with some yukon gold potatoes sliced thin, sprinkled with olive oil, salt, and dill, and roasted at 425 for about half an hour (until they get crispy on the outside), and simple steamed broccoli, and the grown-ups paired that with some sliced cucumbers and tomatoes with balsamic vinegar. It was a great summer dinner.
Next time you’re thinking about one of those bottles of marinade, try this. Couldn’t be easier. You need:
Chicken breasts, boneless and skinless, halved crosswise (I used about two pounds–we’ll have leftovers tonight)
2 tbsp finely minced onion
1 clove garlic, finely minced
1/4 c olive oil
1/4 c white wine (you could use chicken broth)
1 tbsp dried oregano
1/4 tsp salt
Zest and juice of one lemon
Dash of sriracha or other hot sauce
Put your chicken in a bowl or zip-top bag.
Whisk together the rest of the ingredients and pour over the chicken. Let it sit for a few hours (mine sat all day), stirring or turning every so often.
Heat your grill, throw the chicken on there, and cook until it’s done (165 internal temperature).