Last week our temperature's were barely double digits... today it's over 70! I was hoping for grilling tonight, but the wind's so strong you can barely walk without a struggle :(
Here's a yummy recipe that's so light tasting it could probably blow away today. Rachel from Rachel vs. "The Kitchen" shared it last week after having great reviews from her husband and kids. While I can't say the same about my entire family (Brad isn't a chicken fan), Chase and I really enjoyed this dish with it's delicate lemon flavor. If your looking for a simple meal to please your chicken lovers this dish will get a fast spot on your dinner rotation! Enjoy :)
½ cup vegetable oil
3 tbsp. lemon juice
1½ tbsp. soy sauce
1 clove garlic, minced or pressed (I added about 3-4 cloves...I LOVE garlic!)
½ tsp. dried oregano
¼ tsp. salt
Freshly ground black pepper
4 chicken breasts (about 2 lbs)
Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours.
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.
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