Super Quick Chicken Marinade
We’re all getting back to a more ‘normal’ routine after the month of fasting in Ramadan, which in my house actually means more cooking- or at least more need to be prepared for three meals a day instead of 1.5, as at least either our Iftar or Suhoor doesn’t take up a lot of our stomach space by the end of the fasting month.
So, I say let’s stay on a good schedule and keep the efficient kitchen momentum running by making quick, simple and healthy recipes beyond Ramadan.
Like this chicken marinade so many of you had requested after my frequent posts about making it over on the MHK Facebook page and Twitter and Instagram.
It’s so super easy that even a working mom who doesn’t have time to put this together the night or in the morning, it can be done as soon as you get home and be on the table within the hour because it’s not supposed to marinate too long, anyway.
I’m not that mom, but I’ve prepare this marinade so quickly on so many occasions- and it comes out great every time.
When it comes to cooking the meat after it marinates, you can pan fry it, bake it or grill it- whichever you like the most and is easiest for you to do.
Isn’t that exactly what you wanted to hear today?
P.S. I say the garlic is optional because if you are going to fry it up in a pan, it can easily burn; if you’re going to grill it typically just falls through the grates, anyway.
Also, be sure to peel the lemon before you cut it for the juice in this recipe; it doesn’t work well if you try to zest or grate a cut lemon.
Here’s what you need:
Super Quick Chicken Marinade
By August 9, 2013Published:
- Yield: 4 Servings
Quick + simple + easy = perfect for a weeknight meal that can be prepared the same all the time but cooked up in a variety of ways.
- 2 pounds boneless chicken breast (or any part of the chicken, really)
- 1/2 cup olive oil
- 1/2 teaspoon salt
- lemon peel (of 1 lemon)
- 2-4 tablespoons cilantro freshly chopped
- 1/2 lemon, squeezed (for its juice)
- 1 tablespoon minced garlic (optional)
- Pat the chicken dry very well and place in a large glass baking dish.
- Pour the oil over the top and add all the other ingredients. turn the meat over several times with a fork to make sure
- Cover and place in the refrigerator for about 30 minutes and max. 1 hour (the lemon juice starts to cook the meat after some time, so it really should not be longer than that).
- Discard the marinade and proceed to either fry, bake or grill your chicken, now absorbing a lot of wonderful summer flavors. Enjoy!
I always wondered if it made a difference in WHAT dish you marinated. We have metal ones/ glass bowls / ceramic– should we just use any?
Lovely receipes jazaakallah.but cud not find pan roasted tomatoes.
@Firdaus, thank you! Here’s the link to the roasted tomatoes recipe: http://myhalalkitchen.com/oven-roasted-tomatoes/
Since I am a university student this is an excellent quick fix for dinner. Please, post more quick recipes like these. Jazak’Allahu Khyr 🙂
The super quick chicken marinade is amazing!!
So glad you liked it, @Aubrey!
Hi 🙂 may I know whether will it be okay if I leave the chicken to sit in the marinade for about a day? thank you 🙂
What is the lemon peel used for and how is it added? JazaakAllah for your recipe 🙂
It just gives the dish some zest- if you don’t want it you can leave it out.