– 1 ¾ pounds boneless skinless chicken breasts, thighs, or tenders* – 6 garlic cloves minced or grated (about 2 tablespoons) – Juice and zest of 1 medium lemon about 1 teaspoon zest and 1/4 cup juice – 2 tablespoons extra virgin olive oil – 2 tablespoons low sodium soy sauce – 1 tablespoon Worcestershire sauce – 1 teaspoon dried thyme – 1 teaspoon dried oregano – 1 teaspoon kosher salt – 1/4 teaspoon ground black pepper
Pound the chicken (if using breasts). Thighs and tenders do not need pounding. With a fork, poke holes all over the chicken.
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In a large ziptop bag, combine the garlic, lemon zest and juice, olive oil, soy sauce, Worcestershire sauce, thyme, oregano, salt, and pepper.
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Add the chicken. Coat the chicken, then place the bag on a plate or inside a shallow baking dish to guard against leaks.
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Marinate the chicken at room temperature for 15 to 30 minutes (the longer the better), or refrigerate for up to 12 hours.
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