Garlic Marinated Chicken
Tenía esta receta de pollo marinado con ajo guardada en una publicación antigua sobre preparación de comidas, pero este pollo es tan bueno y tan sencillo que creo que merecía una publicación propia.
- 1/4 taza de aceite de oliva ($0.52)
- 1/4 taza de jugo de limón ($0.16)
- 3 dientes de ajo picados ($0.26)
- 1/2 Tbsp orégano seco (0.05)
- 1/2 cucharadita de sal ($0.02)
- Pimienta recién molida (0,02 $)
- 1,5 libras de muslos o pechugas de pollo deshuesadas y sin piel ($4,94)
- En un bol o en una bolsa grande con cierre hermético, mezcla el aceite de oliva, el zumo de limón, el ajo, el orégano, la sal y la pimienta. Remueve los ingredientes hasta que estén bien combinados.
- Si usas pechugas, corta cada una en dos filetes más finos. Coloca el pollo en una bolsa o en un plato hondo y vierte la marinada por encima, asegurándote de que quede completamente cubierto. Marina el pollo durante 30 minutos o hasta 8 horas (refrigerado), dándole la vuelta de vez en cuando para que se impregne bien con la marinada.
- Cuando esté listo para cocinar, caliente una sartén grande a fuego medio. Transfiera el pollo del marinado a la sartén caliente y cocine por cada lado hasta que esté bien dorado y cocido (aproximadamente de 5 a 7 minutos por cada lado, según el tamaño de las piezas). Cocine dos piezas a la vez para evitar que la sartén se llene demasiado, ya que esto puede hacer que los jugos se acumulen e impedir que se doren. Deseche el marinado sobrante.
- Traslada el pollo cocido de la sartén a una tabla de cortar y déjalo reposar durante cinco minutos antes de cortarlo en rodajas y servirlo.
I had this recipe for Garlic Marinated Chicken hidden away within an old meal prep post, but this chicken is just SO good and SO simple that I think it deserved a post on its own.
This is my favorite all-purpose quick chicken recipe that I use as an addition to all sorts of meals, so I know this is one you’ll want to save and use over and over again. Keep on reading for all the ways you can use this versatile, finger-lickin’ good chicken.
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. What Does it Taste Like?
Perhaps I should call this Lemon Garlic Marinated Chicken, because this chicken is slightly tangy, super garlicky, and absolutely delicious. The natural sugars in the lemon juice caramelize beautifully in the skillet, giving it even more depth of flavor. And because lemon and garlic are such versatile flavors, you’ll find that you can pair this garlic chicken with just about anything.
How to Serve Garlic Marinated Chicken
In addition to just serving it as a main dish with a couple of sides, this chicken is great to add to other recipes. You can slice this garlic chicken up and use it for a sandwich, to top a salad, or even to top a big plate of pasta.
Here are a few recipes that would benefit from being topped with this garlic marinated chicken: Great for Meal Prep!
This chicken is absolutely perfect for meal prep! Cook up a couple chicken breasts worth on the weekend, then use the cooked and sliced chicken to add to your meal prep for the next few days.
The cooked chicken can be refrigerated for about 3-4 days. Can I Grill Garlic Marinated Chicken?
Absolutely! This chicken is great on the grill, whether you have a charcoal grill, gas grill, or even an indoor countertop grill, like a George Foreman.
Can I Use Chicken Thighs? Yes, this recipe also works great with chicken thighs and they even require a little less prep!
Because chicken thighs are already on the thin side and they don’t over cook quite as easily, you can skip filleting the thighs into two thinner pieces, like you need to do with a chicken breast. Simply marinate, then cook on each side until browned and the chicken is cooked through.
How to Make Garlic Marinated Chicken – Step by Step Photos
In a small bow, combine ¼ cup olive oil, ¼ cup lemon juice, 3 cloves minced garlic, ½ Tbsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked black pepper. If using chicken breasts, use a sharp knife to fillet two chicken breasts into two thinner pieces.
If your knife skills are not strong enough to make this cut, you can cover the chicken breast with plastic and use a mallet or rolling pin to pound the chicken until it’s about ½ inch thick. Then cut each breast in half to make two pieces. If using chicken thighs, there is no need to cut them into smaller pieces.
Place the chicken in a shallow dish or a zip-top bag and pour the marinade over top. Turn the chicken to make sure it all gets coated in marinade. Marinate the chicken for 30 minutes up to 8 hours (refrigerated), turning the chicken occasionally to make sure it is all in contact with the marinade.
When you’re ready to cook the chicken, heat a skillet over medium. Once the skillet is hot, add two pieces of chicken at a time, and cook until browned on each side and cooked through. The chicken will already be coated in oil from the marinade, so no extra oil is needed to coat the skillet.
Discard the excess marinade. After cooking the chicken, transfer it to a cutting board and let it rest for five minutes before slicing and serving. Enjoy that garlicky goodness!
