A favorite Kitchen House recipe, is our lemon herb chicken. We typically make it with freshly zested lemons and chopped herbs, but we wanted to come up with a way to share the vibrant flavors of this marinade in a more convenient method as well. Something to use for a busy weekday dinner that adds a ton of flavor without taking a lot of time. It can even be used as a marinade for grilled or roasted veggies, or to dress up a side of rice.
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Ingredients
- 2-3 large chicken breasts (1.5- 2 lbs)
- ¼ cup olive oil
- 1 tbsp red wine vinegar or lemon juice
- 2 Tbsp Kitchen House lemon herb seasoning blend
Instructions
- Add the oil, seasoning mix, and vinegar to a medium mixing bowl. Whisk to combine.
- Place the chicken breasts in the marinade, turning a few times to coat. Allow chicken to marinate for at least 30 minutes.
- To grill, lightly oil the grates with vegetable oil or cooking spray. Set grill to medium-high heat. For baking instructions, see the note section below.
- Remove the chicken from the marinade and place directly on the grill. Discard remaining marinade. Cover the grill and allow chicken to cook for approximately 5 minutes before reducing heat to medium and cooking an additional 2 minutes. Use tongs to flip each breast over. Grill for an additional 5-7 minutes, or until the thickest part of your chicken registers 165 degrees.
- Remove chicken breasts from the grill and set on a clean plate. Tent with foil and let rest for 5 minutes before slicing and serving.
Notes
To Bake the Chicken: Preheat the oven to 425 degrees. Line a sheet pan or baking dish with foil or parchment paper. Bake for 18-20 minutes, or until the surface is golden and the inside temperature is 165 degrees. After removing chicken from the oven, wait 3-5 minutes before slicing and serving.
**This seasoning blend works equally well on grilled or roasted veggies! Or stir 1-2 tablespoons into cooking rice for a flavorful side dish.
