Chicken Marinade

• portionen: 2 pounds
• aktive zeit: 5 minutes
• gesamtzeit: 10 minutes

Zutaten

1/4 cup extra-virgin olive oil

1 large lemon, zested and juiced

1 tablespoon honey or light brown sugar

1 tablespoon Dijon mustard

1 tablespoon soy sauce

1 large garlic clove, minced or grated

1 teaspoon dried oregano, rosemary or thyme, or 2 teaspoons chopped fresh

1 teaspoon kosher salt (such as Diamond Crystal)

1/2 teaspoon black pepper

2 pounds chicken pieces, bone-in or boneless, skin-on or skinless

Anweisungen

Combine oil, lemon zest, lemon juice, honey, Dijon, soy sauce, garlic, oregano, salt and pepper in a medium bowl and whisk until smooth. Add chicken to the bowl, cover and refrigerate for at least 2 hours and up to 8 hours. Bring the chicken in the marinade to room temperature for 30 minutes before cooking. Remove the chicken and brush off any excess marinade before cooking.

Notizen

https://cooking.nytimes.com/recipes/1024729-chicken-marinade

Coat in dry ingredients first, then put liquids in bag

Nährwertangaben

• Kalorien: 252
• Gesamtfett: 19 g
• Gesättigtes Fett: 5 g
• Ungesättigtes Fett: 13 g
• Transfett: 0 g
• Natrium: 259 mg
• Gesamtkohlenhydrate: 2 g
• Ballaststoffe: 0 g
• Zucker insgesamt: 1 g
• Eiweiß: 17 g