I’ve seen variations of this marinade posted all over the Internet, sometimes even attributing it to Cuban origins. I’m skeptical that anyone can truly lay claim to the idea of saturating chicken in lemon and garlic, but I’m happy to throw my hat in the ring.
When life gives you lemons, add garlic and chicken.
Yield: 4 servings
- ½ c. lemon juice (~3 lemons)
- ¼ c. extra virgin olive oil
- 6 cloves garlic, grated on a Microplane
- 1 tsp. kosher salt
- 1 tsp. dried oregano
- ¼ tsp. red pepper flakes
- 2 boneless, butterflied chicken breasts
Whisk together the lemon juice and olive oil, then add the garlic and the spices. Blend well.
Put each chicken breast in a gallon-size freezer bag. Distribute the marinade between the two bags, then press all the air out and seal. Smush the chicken and the marinade around a bit to get a good coating, then lay the bags flat in the freezer. (See more about flat freezing on this page.)