"Chicken breasts are marinated in a tangy, zesty lemon sauce in this delicious recipe." — RFULK
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distilled white vinegar
ground black pepper
long strip of lemon zest
skinless, boneless chicken breast halves
I love lemon, but 1/2 cup of zest is definately a typo. I used about 1 tablespoon, and the chicken was still almost too lemony. I also added a couple of cloves of minced garlic and a little olive oil as we grilled the chicken after marinating for several hours. It was very moist and tangy.
I like lemon chicken, but this recipe is a joke. I always try recipes as printed first and then alter to my tastes if necessary. By the time I alter this one it will barely resemble the original. There is far to much lemon zest. I would also replace the vinegar with white wine, reduce the amount of oregano, add some basil, garlic and about 1/4 cup of oil. I would then grill rather than bake.
do not use 1/4 cup of zest as stated. I used 1/2 tbs and it came out with a great zip to it. my fiancee thought it was perfect! I will make this again.
These are great! I cooked them in the oven for about 20 mins covered with tin foil, in the marinade, and then removed them and finished them off on the BBQ. That way, they soaked up all the yummy flavour from the marinade, plus they had that fab grilled taste. Yum!!! :)
Moist and flavorful. I did use less lemon zest than called for and next time would add a little salt.
good recipe but i think i'll grill the chicken next time and use just a bit less lemon juice
The lemon and oregano was way too over powering. I'll stick with my own recipe.
The lemon zest and oregano are absolutely over-powering! I added some garlic and a little olive oil, and would definitely recommend reducing the oregano to 3 tsp at most. Not memorable at all.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Marinated Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 26
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