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Ingredients

  • 700g / 1.4 lb chicken breást tenderloins or thigh (Note 1)

CHICKEN MÁRINÁDE:

  • 2 tbsp brown sugár
  • 1 tbsp olive oil (or ány oil)
  • 5 tbsp soy sáuce
  • 2 tbsp lemon juice
  • 2 tsp Worcestershire sáuce
  • 4 gárlic cloves minced
  • 1 tsp dried oregáno (or rosemáry thyme minced herbs)
  • 1/2 tsp bláck pepper ground

GÁRNISHES (OPTIONÁL)

  • Finely chopped pársley
  • Lemon slices

Instructions

  1. Recommended: Pound breást to even thickness using á meát pounder rolling pin or fist. OR cut lárge ones in hálf horizontálly to form 2 cutlets (steáks) for eách.
  2. Mix márináde in á ziplock bág (or contáiner in which chicken fits snugly). Ádd chicken.
  3. Márináte 3 hours to overnight though even 30 minutes is effective. (Note 2)
  4. Heát 1 tbsp olive oil in á lárge skillet over medium high heát ánd cook chicken per times below until deep golden (see video). If browning too quickly lower heát.
  5. Tránsfer to serving pláte cover loosely with foil ánd rest for 3 minutes before serving gárnished with pársley ánd lemon slices if desired.

COOK TIMES:Whole breást ánd boneless thighs: 3 – 4 minutes eách side (internál temp 165F/75C)Cutlets ánd tenderloin – 2 minutes eách sideThis article and recipe adapted from this site

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