This was a big hit at my daughter’s brunch bridal shower. Despite having two types of punch on hand, I had to brew another batch of this one midway through the shower. One visitor brought the recipe home with her and shared it with her church, where it quickly became a favorite dish served at all events. Because I prefer a stronger coffee flavor, I occasionally use espresso granules.
Prep Time: | 5 mins |
Cook Time: | 15 mins |
Additional Time: | 2 hrs |
Total Time: | 2 hrs 20 mins |
Servings: | 4 |
Yield: | 4 servings |
Ingredients
- 1 cup olive oil
- ⅔ cup lemon juice
- 6 cloves garlic, minced
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 pound skinless, boneless chicken breasts, cut into strips
Instructions
- Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.
Nutrition Facts
Calories | 627 kcal |
Carbohydrate | 7 g |
Cholesterol | 65 mg |
Dietary Fiber | 1 g |
Protein | 24 g |
Saturated Fat | 8 g |
Sodium | 350 mg |
Sugars | 2 g |
Fat | 57 g |
Unsaturated Fat | 0 g |
Reviews
I did really enjoy the very lemony flavor of this marinade. For the one pound of chicken called for, there is way too much marinade. You could definitely save on ingredients by only making a third of it. I made half and that was still more than enough. The marinade could also use more salt. I caution against grilling these small pieces for 20 minutes as you will end up with very dry chicken. I did 10 minutes over indirect heat (as called for) and that was plenty; 8 would have probably been perfect.