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2 tablespoons lemon juice. 2 tablespoons olive oil. 1 garlic clove, minced.

1/2 teaspoon dried oregano. 1/8 teaspoon cayenne pepper. 4 boneless skinless chicken breast halves (4 ounces each). Place Chicken breasts in a medium, non reactive bowl.

Add garlic, salt, pepper, lemon juice and olive oil. Turn chicken several times to coat with marinade. Cover and marinate 1-2 hours in the refrigerator.

Prepare a hot fire in a barbecue grill. Oil the grill. Remove breasts from the marinade, shaking off excess and place on hot grill. Instructions ARRANGE chicken in a 9×13-in. baking dish.

Whisk lemon juice with oil, garlic powder, rosemary and salt. Season with fresh pepper. Place marinated chicken on the grill and discard any excess marinade. Close lid on grill and cook each side of the chicken for about 7-9 minutes (per side.) It helps to use a meat thermometer when grilling.

You want your chicken cooked to 165f degrees. Ingredients 1/4 cup fresh lemon juice 1/4 cup finely chopped fresh oregano 2 tablespoons minced garlic 2 tablespoons kosher salt 2 teaspoons black pepper 1/3 cup olive oil 12 whole chicken legs (7 lb) 8 chicken breast halves with skin and bones (8 lb) 5 lemons. Instructions. Pierce chicken several times with a fork, and place in a gallon zipper bag. In a medium bowl, combine olive oil, lemon juice, cumin, garlic, salt, and pepper, and mix well.

Add marinade. Melt butter in a skillet over medium-high heat. Step 2 Season chicken with salt and pepper; place in the melted butter.

Cook chicken, flipping. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat.

The zest gives the chicken ample lemon flavor, without affecting the chicken’s succulent texture. The best tool for zesting citrus is a fine or microplane. Lemon Garlic Grilled Chicken Marinade is a flavorful way to dress up plain old grilled chicken breast. The marinade helps tenderize the chicken, to yield super juicy and delicious meat. We usually make this on the grill during summer, but it’s just as good if pan fried.

And the best part? It’s freezer-friendly, too!

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Make the marinade for the chicken by combining the garlic, oregano, thyme, lemon zest and juice, and olive oil in a bowl.

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Add the olive oil and vinegar, season with garlic powder, sea salt, and black pepper, and stir to make sure that the chicken and broccoli are well coated.

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Return chicken to pot and stir in garlic mixture, lemon juice, and cilantro; season with salt and pepper to taste.

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Add 1 thinly sliced garlic clove, 2 tablespoons chopped fresh parsley, and ¼ teaspoon red pepper flakes and cook until garlic is golden brown and fragrant, about 1 minute.

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In a small mixing bowl or large glass measuring cup, combine the olive oil, lemon juice, lemon peel, garlic, oregano, and salt and pepper; pour the marinade over the breasts in the bag or dish.

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While the chicken is baking, make the sauce: In a large skillet over medium heat, sauté the garlic in the butter for 2 minutes, until fragrant.

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In a small bowl, whisk together the melted butter, lemon juice, parsley, garlic, and red pepper flakes, if desired; season with salt and pepper to taste.

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Stir in chicken with any accumulated juices, capers, butter, lemon zest, and lemon juice and cook until warmed through, about 1 minute; remove from heat and cover.

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In medium glass or plastic bowl, stir lemon peel, lemon juice, red pepper, salt, garlic and 1 tablespoon of the oil until 2 Set oven control to broil.

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Stir in remaining garlic, lemon zest, and lemon juice and season with salt and pepper to taste.

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Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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23 comments

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  • So i made this and the marinade is good for sure, the basil mix is s necessity in my opinion. Or at least some type of spice.
    If you’re cooking non organice chicken without using a mallet the chicken will cook VERY unevenly so you need a mallet otherwise you’ll have to pour water in the pan in order to stop the chicken from completely burning. So either use organic chicken or use a meat mallet to even out the chicken.. as for the garlic, make sure its tucked deep within the slivers of the breast, or just add it near the end of the cooking so it doesnt burn. Otherwise its a good recipe.

  • Sorry cheap trick, but a George Foreman grill with any Frozen meat will come out perfectly. Seared on the outside, juicy and cooked on the inside. I challenge anyone and everyone to try it.

  • I made this with a little tweak. Added chilly flakes and Italian seasoning instead of basil. I also added a bit of fresh cilantro. It turned out amazing!! And so easy and quick to make!!

  • Tried this with a twist. Used fresh basil instead of parsley then added marinara and fresh mozzarella and broiled to melt the cheese. Delicious! Whole family loved it!

  • I tried this tonight, it was delicious! It tasted much better than the chicken I order from outside. Superb recipe, too easy and time saving!

  • Assalam u ellekum
    Sir,
    Today I make it, the word delicious is very samll… it is verrrrrry verrrrrrrry verrrrry testy very testy… and my 2 year son eat it very happily…. best of luck
    Mashallah
    Mashallah
    Mashallah

  • Dude I just stumbled upon your page and after watching a few videos, I have to say that you’re in my top3 favorites for grilling/smoking food videos!

  • It tastes amazing. I make it thrice a week, it’s that much tasty. Thank you for sharing such an awesome recipe. I simply Love your channel.

  • Sam and fam! I LITERALLY saw this video last night Had a dinner date tonight and made this for her (sans bread). It worked…..also it was delicious! Thanks so much!

  • Sam I’ve been following you for a long long time but lost my way for a bit along with my heart for cooking. I saw your interview on the news yesterday (San Diego) on leveling and grilling chicken breasts. It motivated me to go back to your website which led me to this gem. I’ve been in a funk because my kids don’t like what I make which is so unmotivating. But I made this tonight and I had unsolicited “this is really good” comments around the horn. I’m a believer and glad I caught your bit. I can’t wait for your new book, its right up my alley as a working mom trying not to eat out (and cook) all the time.

    Served with split sweet potato, face down in olive oil, cinnamon and sea salt.

  • I’M AZERBAIJANIAN AND I ALSO LIKED THIS MEAL! I PREFER TO EAT THE CHICKEN WITH POTATOES (FRESH POTATOES WITH THEIR SKIN) WHICH WERE ROASTED IN THE MICROWAVE. I MEAN FRIED POTATOES UNTIL CRISP!

  • Yo this narrating sucks. It’s so annoying. It’s goes high, comes to a peak, then goes down. Sorry. Can’t watch anymore than 30 seconds.

  • I have always noticed that while cooking or BBQ, while the chicken is half way done, if you coat it with the leftover marination, it turns out super juicy and yummy.

  • Itssssss really tastylicious. I got the prfct title for You Maam “KITCHEN and CHICKEN QUEEN”.. The flvour, clour, grilliness is not just tasty it daam delicious and mouthwtering.. Wtchng it only mkes my tummy groaning to have it. I’ll definitely try it out this Friday. And its prfct for my Diet also. Tasty and Healthy.. Thank You vry much mah kitchen and chickn queen. Made my day…. Lots of Love Maam��������������������

  • Can I use bbq Sauce along with this for sizzler? Any idea how it would taste? Or any other sauce recommended so I can make it sizzler dish

  • When marinating always double bag. Then put that into 3 grocery bags. This guarantees you will never get a leak in the first bag ����

  • Sam needs to fire these young smug pricks that work the camera and feel the need to talk. The fans of the show are here for Sam and his cooking.

  • Chef John, I am a little confused and upset that Anyone could give You a thumbs down! You are Great!!! Thank You!!! Especially in this troublesome time, You bring light into my day, and my Heart!!!

  • Dear Chef John I’m a Greek person and I would like to emphasize something.
    We do NOT use in our cooking or grilling so much pepper or cayenne as you say. Just tinny bit in order to give the necessary flavor. But we use a lot of lemon to our food, as you very correctly say.
    Thank you, sir

  • How it comes that you have five right legs only? Does that mean that there must be still some one-legged chicken hopping around in circles?

  • Heaven ����… full of deliciousness ��…chef you are the best in this universe… absolutely gorgeous presentation… love your style of cooking ❤️❤️��.. Thank you for sharing chef ��

  • I bake mines on a baking sheet, and cover it with aluminum foil and bake for 30 mins on 400F. Then I take the aluminum foil off and bake for an additional 10 mins. Is that a cast iron pan?

  • Whenever I make a casserole when it is ready my liquid is always too runny. What is the best way to thicken the sauce without flour lumps?