The Best All-Purpose Chicken Breast Marinade

Prep Time: 5 Mins

Cook Time: 10 Mins

Total Time: 15 Mins

Serves: 2-4

As your resident chicken breast expert, I am here to bring you the BEST all-purpose chicken breast marinade. People always say best without defining what they mean by it, so here is WHY I am making this claim. 1) it is super quick to make 2) it is made with simple spices you have in your cupboard 3) it is bursting with flavour but is a crowd-pleaser (I haven’t put chilli powder or cayenne so even a picky kid or your friend with a sensitive digestive system can eat it) 4) it is super healthy (yes BBQ flavour is delicious but if you saw how much sugar goes into that marinade you would be shocked)  5) it’s not of a specific cuisine so you can throw this into any meal if you’re a stickler for making sure your meal is cohesive.

Ingredients

500g chicken breasts

1 teaspoon smoked paprika

½ teaspoon oregano

½ teaspoon garlic powder

2 teaspoons Dijon mustard

1-2 tablespoons olive oil, plus more to cook

½ teaspoon fine sea salt

Directions

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1. Pound the chicken breasts to an even thickness to ensure even cooking. You can do this by placing the chicken between two pieces of wax paper or in a Ziplock bag.

2. Mix the paprika, oregano, garlic powder, Dijon, olive oil, and salt in a large bowl. Add the chicken breasts and using your hands massage that marinade in. Transfer to the fridge to let the flavour sink in, for at least 4 hours or overnight.

3. Heat a large stainless-steel skillet to medium heat. The pan is ready to use when you flick water on it and there is a sizzle on contact as the droplets dance across the pan. Cover the pan with olive oil and then add the chicken. Cook undisturbed for 3-4 minutes to form a crust and flip and cook until the chicken reaches an internal temperature of 165°F (74°C). 

• Storing Tips

  Cooked chicken keeps for 3-4 days in the refrigerator.

• Nutrition

  Per 1 serving (3 total):

  Calories: 270

  Carbohydrates: 12g

  Protein: 38g

  Fat: 12g

  Saturated Fat: 2g

  Fiber: 1g

  Sugar: 0g

• Notes

  Although I suggest a stainless-steel pan, feel free to use whatever pan you have. A cast-iron pan is a great choice and will also create nice browning. I find it harder to develop the same outer crust with a non-stick pan but if that is all you have it will do, just be sure to heat the oil as you warm the pan to protect the non-stick coating.