Tangy Chicken Breasts

Tangy Chicken Breasts

93
J. DuChareau 0

"The chicken is marinated for six hours, and then broiled. Serve with wild rice or noodles."

Ingredients 8 h 30 m {{adjustedServings}} servings 676 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 676 kcal
  • 34%
  • Fat:
  • 57.4 g
  • 88%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
  2. Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.
Tips & Tricks
Pan-Seared Chicken Breasts with Shallots

See how to make pan-seared chicken breasts with sautéed shallots.

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Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 93

  1. 117 Ratings

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JACQUIE333
7/17/2006

This was really great, but I only used about 1/3 cup of each liquid ingredient, then added 3 whole cloves of garlic crushed and ground fresh black pepper over the breasts before pouring on the maridade. Very flavorful and juicy...

PNOERIC
1/25/2004

so easy and very good-- note that there's TONS of marinade following this recipie; it says 4 chicken breasts but I covered 7 of them with the amount specified (and had room for a couple more)... I cook the breasts on my Geo Foreman grill and it's literally 10 minutes from fridge to plate... SO juicy and very delicious. excellent!

Lois Lane
1/25/2004

This is the EASIEST and MOST FLAVORFUL chicken marinade ever!!! I make it for company all the time and I always get asked, "How do you get the chicken to taste this good?" Then when I describe the marinade they can't believe it's that easy. I do, however, cut the amounts way down to just 1/3 & I add some fresh ground black pepper.