Imagine baked chicken breast that is actually juicy and tender. With every slice carved, watch the juices pour out. I am talking about the juiciest baked chicken breast that you have ever tried! And how about giving it a fabulous marinade such as an amazing Greek souvlaki? Do I have your attention yet?
I used to bake my chicken breasts on 350 F for 40 minutes until fully cooked but to my dismay they tended to turn out dry, chewy and even bland, no matter how much marinade it was soaking in. I have since discovered the best method ever! Roasting on high heat for a shorter amount of time. I first discovered this method last Thanksgiving when my sister suggested a very similar method for turkey. For once, I experienced juicy and tender turkey. Everyone was impressed. I have now used the same method to roast chicken breasts and I have to say the outcome is a pleasant surprise yet somewhat expected. Moist. Tender. Juicy. Succulent. Heavenly.
Normally, I could only get this kind of tenderness when grilling up these breasts on the barbecue. But now, I can proudly say that this is the way that chicken breast was meant to be cooked. Because I can now have juicy chicken all year round. And don’t get me started on how quick it is to make. Once marinated, I can have this in my mouth in less than 30 minutes. This type of speed is the kind of thing that really excites me. The fact that I can now add baked chicken breasts to my recipe category on 30 minute meals (or less) has got me jumping up for joy!
To top off such a great bird, I have three words for you: Greek. Souvlaki. Marinade. Those Greeks know what they are doing. They know how to create amazing flavours like it’s no big deal. Flavours that I can eat all day, every day. Olive oil, lemon juice, garlic and oregano… just thinking about it has got me hungry again! On that note, any Greek chefs want to adopt me?
Imagine baked chicken breast that is actually juicy and tender. I am talking about the juiciest baked chicken breast with Greek souvlaki marinade.
- 2 tablespoons olive oil
- juice of half a lemon
- 2 clove garlic, pressed
- 1 tablespoon dried oregano
- 1 teaspoon dried mint
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 boneless, skinless chicken breasts
- In a medium bowl, mix together the olive oil, lemon, garlic, oregano, mint, parsley and salt and pepper.
- Place chicken breasts a large dish and pour the marinade over top. Turn chicken around to ensure that they are fully coated with the marinade.
- Cover the place with plastic cling wrap and place in the refrigerator. Let the chicken marinate for 1 hour.
- Preheat oven for 450 F. Place chicken on a lined baking tray and bake for 20-25 minutes, until chicken is no longer pink inside and the internal temperature reaches 165 F in the thickest part of the chicken breast.
- Take it out of the oven and let it sit for 5 minutes. Serve with salad, rice or pita bread and a side of tzatziki sauce.