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Chicken or Salmon: Sunkist Lemon-Herb Marinade Recipe

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This recipe for Chicken or Salmon: Sunkist Lemon-Herb Marinade is from The Harmon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts, that have been pounded to even thickness and brined in saltwater (*see easy instructions below)
2 Tablespoon melted butter or olive oil

LEMON MARINADE
1/4 cup freshly squeezed Sunkist lemon juice
Zest from Sunkist lemon
6 tablespoons olive oil
1 tablespoon minced fresh garlic
3 tablespoons minced fresh thyme
3 tablespoons minced fresh chives
2 tablespoons minced fresh basil or rosemary
¼ teaspoon red pepper flakes
Directions:
Directions:
Brine your chicken breasts:
1. Fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt.
2. Stir to combine until most of the salt is absorbed.
3. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.
Or you can also cover the bowl and refrigerate for up to 6 hours.
4. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some
paper towels. (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip
this step.)
5. In a small bowl.
Whisk together all marinade ingredients.
Place choice of meat, fish or poultry in a resealable plastic bag.
6. Marinate meat in refrigerator for a minimum of 30 minutes and maximum of 24 hours.
7. Season with salt and pepper before cooking.
8. Heat oven to 450 degrees F.
9. Place the chicken breasts in a single layer in a large baking dish.
10. Bake for 15-18 minutes or until the chicken is cooked through and no longer pink.
If you use a cooking thermometer to measure the temperature of the thickest part of the breast, it
should be between 160-170 degrees (The FDA recommends 170 degrees).
11. Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum
foil.
12. Let the chicken rest for at least 5-10 minutes.

 

 

 

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