You may have noticed that in my salads and other vegetables I make…I have a sort of “vinaigrette” that I just LOVE to use. It may not be exactly the same every time, but it is often similar. Because I just love it so much. Anyways. Up till this point I had only tried it on veggies.
I tried something different, and I am so glad that I did. It’s not often that I make a entree entirely original without getting inspiration from an existing recipe. But it was a weeknight, I was at the end of the grocery supplies…and I didn’t want to take a ton of time prepping for dinner because I wanted to go on a walk at my favorite nature trail. I whisked this marinade up in minutes and was on my way, and only had to toss it in the oven when I returned a few hours later.
A version of my favorite vinaigrette as a chicken marinade! Yeahhhhh!
So, here’s what you need:
- 3 lbs Boneless, Skinless Chicken Breasts
- 1/4 Cup Olive Oil
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsp Lemon Juice
- 1 tsp hot sauce (I used Franks, but prefer Sriracha)
- 1/2 tsp Sea Salt
- 5 Cloves Garlic, Minced
- 1/2 Tbsp dried Rosemary
- 4 Sprigs Thyme, leaves stripped and minced
And here’s how you do it:
- Get your chicken marinating anywhere from 2 hours to all night. I tend to believe that the longer the better 🙂
- Whisk together everything but the chicken. Dump it over the chicken in a large bowl or Ziploc baggie and let sit for however long you have.
- About 40 minutes before you want to eat, preheat your oven to 350 degrees. Cook chicken for 30-40 minutes, until juices run clear 🙂
- Enjoy this super simple weeknight recipe that will make everyone super happy!!!
Whisk together the marinade and dump it over the chicken and let marinate, preferably over night, but even a couple of hours will infuse some good flavor.
40 minutes prior to eating, preheat your oven to 350 degrees. Cook chicken until juices run clear 30-40 minutes. 🙂