Island Chicken

Isn't it great when you can find a recipe that's so simple yet so delicious, that you wonder how it's possible? This chicken is exactly that - it has a short list of ingredients, so you wonder what makes it so special, but it's just the right combination of ingredients. Baking the chicken in the marinade keeps it nice and tender and juicy. Although I'm not sure why it's called Island Chicken, it might be because you'll think you're on vacation - it's so easy!

For the marinade, combine the oil, lemon juice, soy sauce,

garlic,

oregano, salt and pepper. Place the chicken in 9x13 baking dish and pour the marinade over it.

Cover the dish with plastic wrap and refrigerate for up to 10 hours. If you marinaded the meat in a dish that can't go in the oven (like I did!) then transfer the chicken to a baking dish at this step and pour the remaining marinade over it.

Bake for 30-45 minutes until the chicken juices run clear. (The time will vary depending on the size of your chicken pieces.)

See? Easy peasy. And super tasty. Any leftovers are great in salad or soup.


One year ago: North Woods Bean Soup
Two years ago: Carrot Bran Muffins
Three years ago: Baked Oatmeal

Find more great ideas at Mangia Monday, Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday.



Island Chicken

1/2 cup vegetable oil
3 Tbsp. lemon juice
2 Tbsp. soy sauce
1 Tbsp. minced garlic
1 tsp. oregano
1/4 tsp. salt
Freshly ground black pepper
2 pounds chicken breasts/tenderloins

Combine the oil, lemon juice, soy sauce, garlic, oregano and salt and pepper in a large measuring cup. Whisk well until the marinade is well mixed. Place chicken in 9x13 baking dish and cover with marinade. Cover the dish with plastic wrap. Refrigerate and marinate up to 10 hours.

Bake at 350 until cooked through and the internal temperature reaches 165° F, about 30-45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.

Recipe Source: Annie's Eats