Mediterranean Marinated Chicken Breast

White oval platter of Marinated Chicken Breast on a grey cloth, plate garnished with some rosemary.

This recipe for Mediterranean Marinated Chicken Breast will be a great addition to your weeknight meal plans. We use a Mediterranean inspired marinade to tenderise and flavour the chicken breasts, and have kept the ingredients in the marinade simple, to complement the chicken but not overpower it. This is a quickly and easily made dish that is light and fresh. Serve it alongside vegetables, salads, or pasta. Dinner is made easy with this versatile recipe.

Course Main Course

Cuisine Mediterranean

Prep Time 15

Cook Time 10

Marinating Time 2

Total Time 2 25

Servings people

Calories 254kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

2 large chicken breasts – approx. 500 g (1.1 lb) boneless and skinless See Note 1
¼ cup (60 ml) extra virgin olive oil
1 ½ teaspoon lemon zest
3 teaspoon lemon juice
1 ½ teaspoon dried oregano
2 large garlic cloves - grated
2 teaspoon fresh rosemary – finely chopped
½ teaspoon sea salt
½ teaspoon ground black pepper
⅛ teaspoon red chilli pepper flakes - or to taste

Instructions

Add the ingredients for the marinade to a dish large enough to hold the chicken in one layer and stir well to combine. Set aside.
Cut the chicken breasts in half lengthways. Place between two pieces of baking paper and use a mallet to gently pound the chicken to a more even thickness.
Add the chicken to the marinade and turn to coat well on both sides.
Cover the dish in cling film, and place in the fridge for a minimum of 30 minutes or up to 2 hours. Turn the chicken occasionally.
Remove the chicken from the fridge about 15 minutes prior to cooking. Turn the chicken again in the marinade.
Heat a large, ribbed grill pan over medium high heat for several minutes. The pan needs to be sufficiently hot to develop the grill marks. If not, the chicken will stew. (See Note 2)
Remove chicken pieces, allow excess marinade to drain off, and place on the heated grill. Cook for 3-4 minutes on each side, or until cooked through. For accuracy, use a thermometer.
Chicken is cooked when it measures an internal temperature of 74 degrees C (164 F).
Serve immediately.

Notes

Chicken Breast: you can substitute skinless and boneless chicken thighs if you prefer and pound them out to an even thickness. However, the cooking time will vary.
Ribbed Grill Pan: although my preference is a ribbed grill pan as I love to see the grill marks on the chicken, you can use another pan with a heavy base. It is essential for browning the cutlets as it will have more even heat distribution.
Leftovers: store in an airtight container in the fridge for up to 3 days. Leftovers can be enjoyed in salads, soups, or in a sandwich.
Servings: will serve 2-4 people, depending on what the chicken is served with.

Nutrition