This healthy easy chicken breast is amazing! I use my signature marinade that I use on pork and kabobs. The big trick is brining the breast to make a juicy tender masterpiece!
Let’s Go! Super Easy!
The chicken breast are so big now but they are fairly cheap. You could do a whole breast but you are better off cutting it up to portion sizes. You will get more flavor penetration.
The Magical Brine
This brine works wonders on chicken and turkey. It not only flavors the meat, it helps it stay juicy, and improves the texture. Salt is the most important ingredient in cooking!!
Combine 1/4 cup kosher salt to every quart of water that you need to to submerge the meat. For chicken breast they need to brine for 45 minutes to an hour. A whole turkey needs to brine overnight!
The Signature Marinade
This is a go to marinade. I use it for the chicken breast, chicken kebobs, pork butt steak, pork souvlaki, salmon…. Make a big batch and keep it around for a quick meal. One point to remember if the meat isn’t brined you have to salt it! Mainly I brine poultry the pork I just salt. If you leave pork in to long it will taste like ham.
This is a single batch good for a couple chicken breasts
Combine the following
- 1/4 cup olive oil
- 2 cloves garlic minced
- zest of 1/2 lemon minced
- 1 tsp lemon juice
- 1-2 tsp minced fresh rosemary
- 1/4 tsp black pepper
Marinade the chicken at least one hour up to 24 hours.
Cooking
The best ways to cook the chicken is on a grill, a grill pan or sauté. Cook until the breasts reach 160 degrees. The chicken can be finished in the oven at 350 degrees after searing in a pan or a grill pan. The breasts can be baked but it is best to sear the outside first.
Serve healthy easy chicken breast with pasta, on a salad, as a pita sandwich or with herbed rice.
I also cut the chicken for kebobs after the brine then marinade the cubes.
Try These
This great and simple restaurant quality pork steak
Try this delicious Chicken Gyro salad that uses this marinade.
Easy Restaurant Quality Chicken Breast
This healthy easy, juicy, flavorful, chicken breast is a crowd pleaser
- 1-1.5 lbs boneless skinless chicken breast (cut into 4-6 ounce pieces) cut breast on an angle so it looks like smaller breast pieces. Don't cut to thick or the marinade won't pernitrate. (see how to cut above)
The Brine
- 1/4 cup kosher salt add 1/4 cup to every quart of water needed to cover chicken
The Marinade
- 1/4 cup olive oil
- 2 cloves garlic minced
- zest of 1/2 lemon minced
- 1 tsp lemon juice
- 1-2 tsp minced fresh rosemary
- 1/4 tsp black pepper
Cut the chicken breast into 6 ounce portions (see above)
Brine for 1 hour
Marinade for at least an hour and up to 24 hours
Grill, saute, broil, or grill pan to a temperature of 160 degrees. The breast can be finished in the oven at 350 degrees. Read above.