Jalapeño Lemon Chicken
20 MINUTES ACTIVE; 4-8 HOURS INACTIVE TO PREPARE, SERVES 4
- 4 boneless skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 3 tablespoons garlic, minced
- 1 tablespoon dried oregano
- 1 jalapeño, seeds removed, finely diced
- Salt and pepper, to taste
In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, jalapeno, salt, and pepper until fully combined.
Add chicken to a gallon size zip-top bag and pour in marinade, making sure each piece of chicken is coated.
Marinate in the refrigerator for 4-8 hours, or overnight.
Heat a large skillet over medium-high heat (alternatively, you can grill at appx. 400ºF). Once heated, remove chicken from bag and add to skillet.
Brown on one side for 6-7 minutes, then flip each piece and continue to brown until thoroughly cooked, approximately 6-7 additional minutes (time will vary depending on size of chicken).
When internal temperature of chicken reaches 165ºF remove from pan, and let rest an additional 5 minutes.
Serve warm and enjoy!