Butterfly Chicken Breasts with Quick Marinade -

Two perfectly cooked Butterfly Chicken Breasts with a glossy, browned marinade and fresh rosemary garnish.

Butterfly Chicken Breasts with Quick Marinade

This recipe provides instructions for preparing butterfly chicken breasts using a simple, zesty marinade. It is a quick main course option.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

1/4 cup olive oil for moisture and richness
1/4 cup lemon juice adds a zesty zing
3 cloves garlic minced for that aromatic punch
2 tablespoons honey to balance the acidity
1 teaspoon paprika for a subtle smokiness
1 teaspoon cumin for warmth and depth
to taste Salt and black pepper enhancing flavors

Equipment

Bowl
Ziplock bag or glass dish

Method

Gather your ingredients and make sure to mince the garlic cloves for optimal flavor. Squeeze the lemon juice.
In a bowl, mix olive oil, lemon juice, minced garlic, honey, paprika, cumin, salt, and pepper. Whisk until combined.
Place your clean chicken pieces in a large ziplock bag or a glass dish. Pour the marinade over the chicken, ensuring each piece is coated well. Seal the bag or cover the dish.
Allow the chicken to marinate in the refrigerator for at least 30 minutes, or for best results, 2 to 6 hours.
Once marinated, grill, bake, or pan-sear the chicken until the internal temperature reaches 165°F (75°C).
Let the chicken rest for a few minutes before slicing. Serve it up with your favorite sides and enjoy.

Nutrition

Calories: 250kcal

Notes

For substitutions, consider maple syrup or agave syrup for sweetness. Avoid marinating for more than 24 hours. Store in airtight containers in the refrigerator for 3-4 days, or freeze for up to three months. Reheat in the oven at low heat to maintain texture.

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