Inspired By A Windy City Recipe, This “Chicago” Chicken Is Loaded With Flavor!
You’ve got to try this marinade!
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Our family has been using this marinade for years, and we’ve come to the consensus that it’s just about the best way to make grilled chicken. Inspired by a dish we had when visiting Midwest relatives as kids, “Chicago” chicken is easy to whip up and packed with a ton of flavor!
We prep the chicken (typically using white meat, but thighs and drumsticks are great too) in a tasty lemon and jalapeno marinade, then simply grill it up and dive in! Whatever you end up calling it, you can’t go wrong with this dish.
Jalapeño Lemon Chicken
Yield(s): Serves 4
20 minutes active; 4-8 hours inactive
When you
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or
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a 12 Tomatoes recipe,
you're making mealtime meaningful.
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need.
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Ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 3 tablespoons garlic, minced
- 1 tablespoon dried oregano
- 1 jalapeño, seeds removed, finely diced
- Salt and pepper, to taste
Preparation
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, jalapeno, salt, and pepper until fully combined.
- Add chicken to a gallon size zip-top bag and pour in marinade, making sure each piece of chicken is coated.
- Marinate in the refrigerator for 4-8 hours, or overnight.
- Heat a large skillet over medium-high heat (alternatively, you can grill at appx. 400ºF). Once heated, remove chicken from bag and add to skillet.
- Brown on one side for 6-7 minutes, then flip each piece and continue to brown until thoroughly cooked, approximately 6-7 additional minutes (time will vary depending on size of chicken).
- When internal temperature of chicken reaches 165ºF remove from pan, and let rest an additional 5 minutes.
- Serve warm and enjoy!
Recipe adapted from Plain Chicken