Toni’s Magic Marinade

One afternoon, my daughter called me from college, which always makes me happy. But this call was extra special.

“Mom, how do you make that marinade?”

That marinade is my special recipe I have been using to transform humble chicken breast into the tenderest, most flavorful dinner-time favorite in our house since my kids were little. I was only too happy to share it and my heart was full knowing my daughter wanted to know how I made it. It turned out she was cooking dinner for friends (including a bunch of very grateful boys) and this delicious recipe was on the menu. 

Because the focus of our dinner plates in my house is always vegetables, I have long relied on plain old chicken breast as the protein for those family members who want meat and not just vegetables – which is everyone except me. This recipe is easy and the grilled chicken breast makes a perfect backdrop for dozens of veggie side dishes.  

From your garden, grab a head of garlic, several sprigs of rosemary, sage and parsley. 

You’ll also need 2 lemons, olive oil, apple cider vinegar, salt and pepper and finally, a jar of mild cherry (or peppadew) peppers. You can grow cherry peppers in your garden and pickle them to have on hand all year. 

You’ll also need a meat mallet. Don’t skip this step. Trust me.

To make the marinade, zest the skin of one of the lemons in a mason jar (or whatever container you are using) and then squeeze all of the juice of that lemon into the same bowl. Add ⅓ cup of olive oil and 2 tablespoons of cider vinegar. Next use a garlic press to mince 4-5 cloves of the garlic. You can substitute canned, chopped garlic but really…it’s just not the same. 

Now chop all the herbs and add them. The more the better…

Shoot for at least a tablespoon of each – although I never measure! Just grab a big handful and, using a knife or scissors, chop it all up and drop it in! Add a teaspoon of salt and a dash of pepper. Now add some peppers. I usually dice 4-5 of them – the color is so pretty and they add a little extra flavor that makes this marinade bright and savory. Finally, cut the remaining lemon into thin slices, about ¼ inch, and toss them in! 

Now to make the magic happen! Take those fat chicken breasts you bought at the supermarket, the ones that take too long to cook all the way through and are dry on the outside and a little tough. Yep, those same ones. We are about to transform them!

Put each breast in a disposable plastic grocery bag (or two sheets of butcher paper) and use the meat mallet to pound them until they are about ½ inch thick and even. This process breaks down the tough tissue and also allows the marinade to permeate the entire chicken breast. Put them in a container and add ¾ of the marinade, reserving the rest for later. 

The chicken will cook quickly and evenly – so tender you won’t even need a knife!

Now for the hard part.

“How long do they have to sit in the marinade?” my daughter asked. 

“Overnight,” I replied.

“Nooooooo! Mom! I need to make this tonight!”

I told her that was fine. Marinate for a few hours and then grill them. But…they’ll be even better if you let them sit overnight. 

To cook the chicken, heat your grill or a cast iron skillet to high heat and cook them for a few minutes on each side until cooked through. At the same time, throw the lemon slices on the grill or in the pan and let them caramelize a little bit. When you serve the chicken, drizzle a little of the remaining marinade on top (not the part you used on the raw chicken!) and serve with the cooked lemon slices and whatever vegetable side dishes you are serving up from your garden. 

My daughter made a double batch that night. She served half of it to her friends and put the rest in the refrigerator overnight and cooked the following night. 

“You were right, mom. It IS better the next day!” 

Do you know how long a mom waits to hear those words? It was worth it. Now go make this marinade immediately and get those chicken breasts in the fridge. Tomorrow night will be here before you know it – and it will be worth the wait!