Tomorrow our family will be on a flight to Southern California to escape this dreary wet Seattle weather for an annual vacation known as Spring Break. I will be trading my winter boots for flip flops and hoping that the warmer means I’ll be eating lighter fare.
Right now I am stuck between seasons in the Northwest. What this means is that although it’s not quite winter, it’s doesn’t completely feel like spring either. Although the daffodils have bloomed and my tulips should be opening any day, I’m still most comfortable in my black down winter coat and rain proof boots to keep my toes dry – it’s confusing, I know.
When it comes to dinner, it’s equally confusing. It’s been cold, grey, and raining all day, not exactly a salad-only-for-dinner type of evening. But it’s also not cold enough to justify a hearty beef stew.
So tonight I compromised with chicken breasts. What I love about chicken breasts is how they don’t need much seasoning beyond salt and pepper to be tender, juicy, and flavorful.
A simple marinade of olive oil, soy sauce, oregano, honey, and lemon juice can really give the chicken a flavor boost, especially when you grill the meat. Although it’s not quite ‘barbeque-on-the-deck’ weather, a cast iron grill pan works beautifully indoors.
My kids and their friends love this grilled chicken. Add a side of grilled vegetables and you have yourself a satisfying family (and friends) approved meal. Enjoy!
Recipe: Marinated Grilled Chicken Breasts
This Marinated Grilled Chicken Breasts recipe is a cinch to pull together and makes the most juicy, tender, and flavorful chicken dinner.
Ingredients
- 1/2 cup soy sauce (use gluten-free soy sauce for GF option)
- 1/3 cup olive oil
- juice from one large lemon
- 2 tablespoons honey
- 1 tablespoon garlic salt
- 1 teaspoon oregano
- 6 boneless, skinless chicken breasts
Instructions
- Whisk the soy sauce, olive oil, lemon juice, honey, garlic salt, and oregano in a bowl.
- Add the marinade and the chicken breasts to a large zip top bag.
- Seal the bag and massage the meat from the outside of the bag so that each piece is coated with marinade.
- Allow the chicken to rest on the counter top for 30 minutes.
- Preheat the grill or grill pan to medium heat.
- Spray a paper towel with non-stick spray.
- Using tongs, rub the grill with the paper towel.
- Place the chicken on the grill and cook each side for 5-8 minutes until the chicken is cooked through and no longer pink.
- Remove the chicken and allow it to rest on a plate or platter for 5 minutes before serving.