In the Kitchen
Honeysuckle creator Dzung Lewis strives to inspire young women to use food and lifestyle choices to develop creativity...View the Recipe
You definitely don’t need to marinate chicken before roasting, grilling, or pan frying it, but it’s going to taste a lot better if you do.
This marinade takes five minutes to make and will add so much flavor to otherwise slightly bland boneless, skinless breasts.
Whip it up and then cover chicken with it before cooking. For the best taste, let the meat sit in the liquid a Ziploc bag or Tupperware in the refrigerator for a few hours or overnight.
You’ll be glad you did when you’re biting into lemony, garlicky strips on a salad or grain bowl the next day.
WHY WE LOVE THIS RECIPE
Store-bought marinades are often full of sugar and other questionable ingredients. This one’s just heart-healthy olive oil, antioxidant-rich garlic, and a little bit of bouillon.