Lemon Herbed Chicken
This marinade is easily modified by adjusting the seasonings to your liking. Since olive oil oxidizes at temperatures above 200 F, I use expeller-pressed Almond Oil or Avocado Oil in this marinade. If you are addicted to the taste of olive oil, then drizzle it on the fully cooked chicken.
Whether I’m summer-time grilling or winter-time crock-potting, I always make a double batch. Enjoy leftovers for lunch or top a salad to make it the main entrée. If you like an intense lemon flavor with more “punch,” add the zest of an organic lemon.
¼ c. Lemon Juice, freshly squeezed
2 T. Almond Oil or Avocado Oil
1 T. Italian Seasoning
1 tsp. Parsley (dried)
½ tsp. Black Pepper
¼ tsp. Sea Salt
¼ tsp. Onion Powder
3-4 Garlic cloves, pressed
4 Chicken breasts or legs
- Rinse & drain chicken.
- Mix marinade ingredients & pour over chicken.
- Cover & refrigerate 4-24 hours.
- Set out room temperature 15 minutes before grilling.
- Drizzle extra-virgin, cold-pressed olive oil over the cooked chicken.
- Garnish with lemon wedges.
Tip: When cooking chicken in a crock-pot, double the seasonings in the marinade.
Prep Time: 5 minutes
Grilling Time: 10 minutes
Crock Time: 4-6 hours on LOW setting