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Aegean Herb-Kissed Chicken

This vibrant and aromatic chicken dish captures the essence of Mediterranean flavors. Tender chicken is bathed in a zesty marinade of citrus, garlic, and a bouquet of herbs, then cooked to perfection. It’s a straightforward recipe that delivers impressive taste with wholesome ingredients.
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Prep Time 12 minutes
Cook Time 20 minutes
Marinating Time 1 hour 30 minutes
Total Time 2 hours 2 minutes
Servings 3
Calories 549 kcal

Ingredients
  

For the Chicken:

  • 1.5 lbs approx. 680g boneless, skinless chicken breasts (about 3 medium breasts)

For the Marinade:

  • 1/4 cup 60ml extra virgin olive oil
  • 1/6 cup approx. 2 tablespoons + 2 teaspoons or 40ml fresh lemon juice (from about 1 large lemon)
  • 2 tablespoons 30ml red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1.5 teaspoons minced garlic about 2 medium cloves
  • 1 tablespoon dried oregano
  • 1 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon fine sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • Optional: Pinch of red pepper flakes

Instructions
 

Prepare the Chicken:

  • If your chicken breasts are particularly thick, you can lightly pound them to an even thickness (about 3/4 inch or 2cm) for more uniform cooking. Alternatively, you can slice thicker breasts in half horizontally to create thinner cutlets. Pat the chicken dry with paper towels.
  • Combine Marinade Ingredients: In a medium-sized non-reactive bowl (glass or ceramic is ideal), whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, and Dijon mustard until lightly emulsified.
  • Add Aromatics: Stir in the minced garlic, dried oregano, chopped fresh rosemary, sea salt, black pepper, and the optional pinch of red pepper flakes. Mix thoroughly to ensure all seasonings are well distributed.
  • Marinate the Chicken: Add the chicken breasts to the bowl with the marinade. Turn each piece to ensure it's fully coated. Cover the bowl tightly with plastic wrap or transfer the chicken and marinade to a resealable plastic bag, pressing out any excess air. Refrigerate for at least 1.5 hours, or up to 3 hours for deeper flavor. Do not exceed 4 hours, as the acidity can start to negatively affect the chicken's texture.

Cook the Chicken:

  • Grilling (Recommended): Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Lightly oil the grates. Remove chicken from the marinade, allowing excess to drip off (discard leftover marinade). Grill for approximately 5-8 minutes per side, depending on thickness. Chicken is cooked when it's opaque throughout and the internal temperature reaches 165°F (74°C) in the thickest part.
  • Pan-Searing: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Cook for 5-8 minutes per side, until golden brown and cooked through to 165°F (74°C). Avoid overcrowding the pan; cook in batches if necessary.
  • Rest and Serve: Once cooked, transfer the chicken to a clean cutting board. Let it rest for 5-7 minutes before slicing or serving whole. This allows the juices to redistribute, ensuring a more tender and flavorful result. Serve warm.

Notes

Nutritional Information (Per Serving - Approximate)
  • Calories: 549 kcal
  • Protein: 71g
  • Fat: 26g
  • Saturated Fat: 5g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Sugar: <1g
  • Sodium: 535mg
This is an estimate based on the ingredients listed, assuming 3 servings. Actual values may vary based on specific ingredient brands, precise measurements, and marinade absorption.