Summary: This is one of those not a recipe kind of recipes. I’ve been vego since childhood but I’ve always cooked meat for others. I started doing this when I first moved out of home and cash was tight. I used buy those huge (well, huge in a house with one meat eater!) family packs of chicken thighs or breasts when they were on sale and ‘Greek’ them. This marinade is better when you freeze the chicken, I just defrost using this method. As I’m cooking for one, the quantities are for one breast/two thighs but you can do what fits your family, I just eyeball the quantities anyway. This is super versatile – you can pat the chicken dry and flour and fry or brown in a pan and cook out the marinade as a sauce or oven cook in foil with some marinade. It’s nice with veggies or in a salad or in a wrap/yiros as in the pic.
Ingredients
- 1 snap lock bag
- 1 chicken breast or 2 thighs
- 1 lemon, juiced or 3 tblsp squeezey lemon
- 1 clove garlic, minced or 1 tsp jarred minced garlic
- 1 1/2 tsp dried oregano
- 2 tblsp olive oil
Instructions
- Label the snap lock and fold the snap part back, so it’s out of the way.
- Add everything to the bag. Seal and squoosh to combine. Open a corner of the bag, push out the air and seal properly.
- Freeze. When you are ready to use, defrost using this method.
- Cook as desired. If you are using the marinade as part of the dish, make sure you cook the marinate long enough to cook out any raw chicken bacteria.
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