Greek Lemon Marinade for Chicken or Tofu
Share
Greek Lemon Marinade for Chicken or Tofu
Rated 5.0 stars by 1 users
Category
Meat and Poultry
Author:
Submitted by Chef Laura Rainey
Ingredients
- 4 boneless chicken breasts (substitute firm tofu or chickpeas)
-
2 tablespoons Fustini’s Citrus Oregano balsamic
-
2 tablespoons Fustini’s Meyer Lemon olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Pinch of salt and pepper
- Parsley for garnish
- Red pepper flake, optional
Directions
- Combine and whisk the balsamic, olive oil, lemon juice, thyme, Dijon, red pepper flakes, salt, pepper, and garlic into a small bowl or mason jar and shake.
Place the chicken or tofu in a shallow bowl or baking dish and pour the marinade over the top. Mix it around a little so that all the pieces are coated in the marinade. Cover the bowl then put it into your fridge to marinate for 30 minutes-24 hours.
- Heat a grill pan or large skillet over medium-high heat. Remove chicken from the marinade and place on a hot grill or skillet. Cook for about 7-8 minutes per side, or until chicken is cooked to 165 degrees. Alternatively, cook on one side until golden brown then flip and finish in the oven for about 12 minutes.
Recipe Note
Pictured with Roasted Squash and Broccoli Salad. Photo by Charlene H.