Lemon, Oregano & Garlic Marinade For Chicken
Lemon, Oregano & Garlic Marinade For Chicken
Share Recipe Favourite Download PDFThis recipe makes enough for 1 kg of chicken thighs, breast, wings or drumsticks – or a whole chook! I used a whole boneless chook with skin on. You can also use a whole butterflied chicken, with bones and skin on.
Ingredients
- 0.25 cup extra virgin olive oil
- 3 cloves garlic finely chopped
- 1 lemon juice & zest
- 1 tsp sea salt
- 1 tsp cracked black pepper
- handful oregano leaves
Instructions
- You can mix all the marinade ingredients in a bowl first and pour it over the chicken. Or you can place the chicken in a dish and add the individual ingredients. Make sure you mix the marinade and chicken together really well. If you have time, leave to marinate for up to 2 hours (or overnight) for better flavour.
- Cook breasts for about 8–10 minutes each side, starting on high heat and reducing to low during cooking.1 lemon, 1 tsp sea salt, 1 tsp cracked black pepper, handful oregano leaves
- Cook thighs for about 4–6 minutes each side, starting on high heat and reducing to low during cooking.1 lemon, 1 tsp sea salt, 1 tsp cracked black pepper, handful oregano leaves
- Cook a whole butterflied chook (bone in) for 20 minutes each side, starting on high heat and reducing to low during cooking.1 lemon, 1 tsp sea salt, 1 tsp cracked black pepper, handful oregano leaves
Notes
- You can use chicken with skin on or removed.
- If using chicken with skin removed, slice some small incisions to let the marinade penetrate the meat, which will help keep it tender.
- Have the heat on the barbecue turned up in the beginning to get a good colour, but then turn the heat right down or move the chicken to where it’s less hot, otherwise it will overcook and become dry.
- If using chicken with bone in, the meat around the bone can be a little pink. Don’t try to keep cooking, as it will overcook and become dry.
- When chicken is cooked, there should be clear juices running from the meat when you cut it. If you keep cooking, it will become dry and overcooked.
- Breast will overcook more easily – you can bash it with a rolling pin before cooking, which will tenderise it and make it cook more evenly.
- If your chicken breasts are very thick, butterfly them before cooking to reduce the thickness and risk of overcooking.
- Thighs are way more forgiving and much more tender! Go for these when barbecuing if possible.
Keywords
