Night Twenty One…Island Chicken (Edited)

This is a great, low calorie main dish!  I found it on pintrest and modified it a little bit.

It’s been brought to my attention that the link isn’t always working for this one, so here’s the copy and paste from the original website.

INGREDIENTS:
1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts

DIRECTIONS:
Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).

Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.

Alternately, the chicken can be baked using the following directions:
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.

http://www.melskitchencafe.com/2010/05/grilled-island-chicken-2.html

Changes I made:  Once again, I baked it instead of grilling it.  It still worked well!  Also, I only marinaded it for around 1 1/2 hours.  It still turned out really flavorful; in fact, I’m not sure it wouldn’t have been overpowering if I had let it sit longer.

Sorry about the paper plates; I just got the dishes cleaned and didn’t want to pull out the real ones! :p

Is it a keeper?-This is a good marinade for chicken, and I think it’d be good for pork tenderloin, too.  It would taste great with some pineapple and rice.  We’ll probably try this one again; Jake seemed to like it, and he’s the one I’m trying to please. :)

Messiness Factor-1 out of 5: I used a gallon sized bag to mix and marinade, so there was next to no clean up, except for the baking pan.  Easy peasy!  I cheated and used minced garlic out of a jar, so that cut out the mess of cutting up my own garlic. :)

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