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.
INGREDIENTS
- 2/3 cup freshly squeezed lemon juice
- 6 tablespoons water
- 2 teaspoons chicken bouillon granules
- 2 garlic cloves, minced
- 1 teaspoon freshly ground black pepper
DIRECTIONS
- Mix all ingredients together until combined.
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.
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