Greek Lemon Marinade for Chicken or Tofu
Greek Lemon Marinade for Chicken or Tofu
Submitted by Chef Laura Rainey
Meat and Poultry
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.
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