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Pioneer Woman Marinated Chicken

Pioneer Woman Marinated Chicken - recipe card
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This is a zesty, incredibly tender chicken dish with a soy, lemon, and Worcestershire marinade inspired by the Pioneer Woman’s approach to easy, crowd-pleasing meals. The chicken is marinated to perfection and then grilled or roasted until golden and juicy, delivering a burst of savory-sweet flavor in every bite.

Ingredients

Scale
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)

Instructions

  1. In a medium bowl, whisk together the soy sauce, lemon juice, olive oil, Worcestershire sauce, Dijon mustard, garlic, oregano, pepper, and salt. The mixture should be smooth and well blended; the mustard helps emulsify the oil and acid, creating a cohesive marinade.
  2. Place the chicken breasts in a large resealable plastic bag or a shallow glass dish. Pour the marinade over the chicken, making sure each piece is fully coated. If using a bag, press out excess air and seal. Massage the bag gently to distribute the marinade.
  3. Refrigerate the chicken for at least 4 hours, or up to 12 hours for deeper flavor and tenderness. Do not exceed 12 hours as the acid in the lemon juice can begin to break down the chicken’s texture, making it mealy.
  4. Remove the chicken from the marinade 30 minutes before cooking to allow it to come to room temperature. Discard the used marinade—do not reuse it as a sauce without boiling it first.
  5. Preheat a grill to medium-high heat (about 400°F / 200°C). If using a grill pan, place it over medium-high heat until it is hot and a drop of water sizzles on contact.
  6. Pat the chicken breasts dry with paper towels. This step is crucial for getting a nice sear; moisture on the surface will steam the chicken instead of browning it.
  7. Lightly oil the grill grates with a neutral oil (like canola) using a paper towel dipped in oil and held with tongs. This prevents sticking.
  8. Place the chicken on the grill at a 45-degree angle to create nice grill marks. Cook for 6-7 minutes without moving, until the chicken releases easily from the grill and has golden-brown grill marks.
  9. Flip the chicken and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part of the breast.
  10. If the chicken is browning too quickly but is not yet cooked through, reduce the heat to medium or move to a cooler part of the grill (indirect heat) to finish cooking without burning.
  11. Once cooked, transfer the chicken to a cutting board and let it rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, keeping it moist and tender.
  12. Slice the chicken against the grain and serve. Optionally, drizzle with a little fresh olive oil and sprinkle with fresh herbs like parsley or thyme before serving.

Notes

Storage: Refrigerate leftover chicken in an airtight container for up to 3-4 days. Freezing: Cooked chicken can be frozen for up to 3 months. Cool completely before freezing. Reheating: For best results, reheat slices in a skillet over medium heat with a splash of chicken broth or water, about 2-3 minutes per side. Alternatively, cover and microwave on medium power in 30-second intervals until hot. Avoid reheating on high, which can dry out the chicken. The raw chicken can also be frozen in the marinade for up to 3 months; thaw overnight in the refrigerator before grilling.

Nutrition

Keywords: marinated chicken, pioneer woman chicken, chicken marinade, soy lemon chicken, grilled chicken, easy chicken recipe, weeknight dinner, chicken breast recipe, American cuisine, family dinner, summer grilling

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-marinated-chicken-recipe/