Ingredients
- 1 cup lemon juice
- 4 skinless, boneless chicken breast halves
- 1 teaspoon vegetable oil, or as needed
- 1 tablespoon lemon juice, or to taste
Why This Recipe Is A Must Try
Chef Tips
- Pat the chicken dry before seasoning to help the spices stick better.
- Let the chicken rest a few minutes after cooking to keep it juicy and tender.
Step 1
In a large bowl, whisk together the lemon juice, olive oil, and marjoram. Add the chicken pieces and toss them around until they’re well coated. Cover the bowl with plastic wrap and pop it in the fridge to marinate for about 2 hours, giving it a little stir now and then. When you’re ready to cook, take the chicken out of the marinade and throw the liquid away.
Step 2
Heat some vegetable oil in a skillet over high heat until it’s nice and hot. Add the chicken and cook it for about 4 minutes on each side, or until it’s charred in spots and cooked through. You can check by cutting into the thickest part to make sure it’s no longer pink or use a meat thermometer—it should read 165°F (74°C).
Step 3
Once the chicken’s done, take the pan off the heat and squeeze the remaining tablespoon of lemon juice over the top before serving.
