French Chicken Marinade
This recipe makes enough marinade for 8 ounces of boneless, skinless chicken breast.
Servings: 2
Calories (Estimated): 555kcal
Equipment:
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- citrus juicer
- mixing bowl
- whisk
- plastic wrap
- meat mallet or rolling pin
- resealable plastic bag
- cast iron pan
- digital meat thermometer (recommended)
Ingredients:
For the marinade:
- ½ teaspoon dried oregano
- ½ teaspoon dried lavender
- ½ teaspoon dried thyme
- ½ teaspoon dried (rubbed) sage
- ½ teaspoon dried marjoram
- ¼ teaspoon dried rosemary
- ¼ teaspoon salt
- 2 teaspoons lemon juice
- ¼ cup mild olive oil
- 2 garlic cloves, peeled and minced or pressed through a garlic press
- ¼ cup minced white or yellow onion (you need about ⅓ of a small onion for that)
For the chicken:
- 8 ounces boneless, skinless chicken breast
Instructions:
For the marinade:
- Add all marinade ingredients to a bowl and whisk together until well combined.
For the chicken:
- Remove excess fat and cartilage, then pound or slice the chicken breast(s) to about ½-inch thickness.*
- Transfer the chicken to a resealable plastic bag, then pour in the marinade. Seal the bag and move the chicken around until it is evenly coated with marinade. Transfer to the fridge and marinate for 1 hour.
- Heat a cast iron pan on the stovetop. Transfer the chicken directly from the bag to the hot pan and sear on both sides. (Don't remove the herbs and onion that are sticking to the meat. Leave as much of the marinade cling to the chicken as possible.) The chicken is done when it has reached an internal temperature of 165 degrees F.
Recipe notes:
*It's important that the chicken is no more than ½ inch thick to ensure that it will cook fast enough. If the chicken needs too long to cook, the herbs and onion may start to burn.
