A great Chicken Marinade (great grilled or pan seared!)

Step 1

Recommended: Pound breast to even thickness using a meat pounder, rolling pin, or fist. OR cut large ones in half horizontally to form 2 cutlets (steaks) for each.

Step 2

Mix marinade in a ziplock bag (or container in which chicken fits snugly). Add chicken.

Step 3

Marinate 3 hours to overnight, though even 30 minutes is effective. (Note 2)

Step 4

Heat 1 tbsp olive oil in a large skillet over medium high heat, and cook chicken per times below until deep golden (see video). If browning too quickly, lower heat.

Step 5

Transfer to serving plate, cover loosely with foil and rest for 3 minutes before serving, garnished with parsley and lemon slices if desired.

Step 6

Whole breast and boneless thighs: 3 - 4 minutes each side (internal temp 165F/75C)

Step 7

Cutlets and tenderloin - 2 minutes each side