Grilled Island Chicken
Grilled Island Chicken puts vegetable oil, freshly squeezed lemon juice and soy sauce at the center of a chicken recipe and finishes in about 205 minutes, enough for 4 Servings.
- Yield 4 Servings
- Ready in 205 minutes
- Prep 185 minutes
- Cook 20 minutes
Ingredients
- 1/3 cup vegetable oil
- 3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
- 1 ½ tablespoons soy sauce
- 1 clove garlic (finely minced)
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 boneless skinless chicken breasts
Instructions
- Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly.
- Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).
- Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.
- When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 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.
Give it a minute off the heat, then serve it while it is still hot.
