Lemon Basil Chicken is so quick and easy and makes everything better!
This Lemon Basil Chicken Recipe is crazy juicy from an easy marinade of olive oil, lemon juice, basil, oregano, garlic, onion, and red pepper flakes! It’s super easy and super flavorful and perfect to toss in pasta, salad, wraps, pitas, etc. You will LOVE having this Lemon Basil Chicken on hand!
Lemon Basil Chicken – Perfect for summer!
I originally made this Lemon Basil Chicken Recipe for a summer roasted garden vegetable linguine I was making, and it was so tasty, I just couldn’t leave it alone. Since then, I’ve also used in my Chicken Caesar Salad – and on a daily basis!
I started cooking this Lemon Basil Chicken to have on hand so I could toss it any pasta, salad, wrap or sandwich I was making – SO convenient, SO delicous! My favorite lunch is a wheat wrap of lemon basil chicken, brown rice, lettuce and ranch yogurt sauce. Mmmmm, I eat that more than anything else – thanks to this healthy Lemon Basil Chicken Recipe!
Why you will love this Basil Lemon Chicken
- Easy AND SIMPLE
- FRESH with the BASIL herb flavor
- Lemon! but not too much
- tastes like summer (even when it’s not!)
- TENDER
- JUICY
- Uber VERSATILE with different dishes and meals
Lemon Marinade for Chicken – What you need to know!
Safety first, when it comes to marinating Lemon Basil Chicken – or any chicken! You never want to contaminate your chicken or work space and have all the time and effort go to waste. Follow these simple rules to maintain sanitary conditions and food safety:
- What containers to use: For easy cleanup, use food-safe plastic bags during storage, and discard the bags after marinating. You may also use food grade plastic, stainless steel, or glass containers to marinate food.
- Where to marinate: Always marinate food for a prolonged period of time in the refrigerator, never on the counter. You can marinate on the counter for 30 minutes to help bring the chicken to room temperature and cook evenly, but no longer. If you marinate in a container instead of a plastic bag, cover the container during storage in the refrigerator.
- Reusing marinade: Never reuse marinade used for raw meat or poultry unless you boil it first to destroy any harmful bacteria. If you plan to use some of the marinade as sauce for the cooked food, your best bet is to reserve a portion of the marinade before putting raw meat and poultry in it.
- Storing marinated food: If things get busy and you end up not cooking the chicken, don’t worry! You can store marinated poultry in your refrigerator for two days IF it does not contain lemon or other citrus juices. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. Again, if your marinade contains a high amount of acid then it might change the texture of the protein and actually start to “cook” it, so don’t marinate with citrus for a prolonged period of time.
- Cook it safely: Be sure to use a food thermometer and cook protein to a safe minimum internal temperature.
Lemon Chicken Basil Recipe ingredients
This Lemon Basil Chicken marinade is incredibly versatile and works well with any cuts: breast, legs, thicken, half pieces, and even wings. When assembling a marinade, make sure that you have ingredients in each of these categories:
- Oil: I like extra virgin olive oil for this Lemon Basil Chicken because it has more flavor.
- Salt: salt enhances all of the other flavors. You can pile on herbs and seasonings but if a marinade is missing salt – it will taste bland.
- Aromatics: I use garlic powder and onion powder in this Lemon Herb Chicken marinade because they are more potent and distribute evenly than fresh. I then infuse the marinade with fresh basil, dried parsley, dried oregano, ground mustard and red pepper flakes for a rounded flavor profile.
- Acid: the acid in this marinade is obviously the lemon. You can use freshly squeezed or bottled lemon juice.
The combination of these elements ensures that the Lemon Basil Chicken is brined to make it juicier and more tender from the inside out and and a harmonious blend of aromatics ensures it is flavorful from the outside in.
Once familiar with this relationship of oil, salt, aromatics and acid, you can make variations and substitutions to meet your needs. The rule is 1 pound of chicken = ½ cup marinade.
WHAT CUT of CHICKEN FOR LEMON BASIL CHICKEN?
I know many of you are going to ask if you can use chicken thighs instead of chicken breasts for this Lemon Basil Chicken – and the answer is yes! I chose chicken breasts because they are leaner but chicken thighs are inherently juicier and reheat better. You can also use chicken tenderloins as well. In fact, this lemon basil marinade would also be fabulous for shrimp, salmon, pork and steak – it makes EVERYTHING better!
Tools needed for this Lemon Basil Chicken
To continue with the easy and simplicity of this Lemon Basil Chicken recipe, you do not need any expensive or numerous kitchen gadgets. All you need is:
- Your favorite pan or skillet
- Cutting board
- Good sharp knives
How to cook Basil Chicken on the stovetop
- If your marinated chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned on one side.
- Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
How to grill this Chicken Basil Recipe
- If your marinated chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
- Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) The cooking time will vary depending on the thickness of your chicken.
- Remove chicken from grill and let rest 5 minutes before slicing.
Helpful tips for this Chicken Basil Recipe
Lemon Basil Chicken is super easy to make! But here are a few tips and tricks to ensure the BEST lemon basil chicken recipe.
- Pound the chicken to an even thickness. This not only helps the chicken cook more evenly but tenderizes it as well. If you don’t have a meat mallet, you can use the side of a can. I place my chicken in the ziploc bag I’m going to marinate it in for convenience.
- Use a sealable plastic bag or large bowl with plastic wrap covering. You want to seal in the juices and flavors as much as possible. Squeeze out excess air.
- Marinate your food in the refrigerator, not at room temperature. This will help keep your food safe from food-borne illnesses.
- Keep marinating chicken away from other foods in your fridge to avoid unsafe contamination of the raw protein. I place my plastic bag in a Tupperware container to prevent any possible spills or leaks from spreading.
- Make sure to discard the unused marinade once it’s time to cook the Lemon Basil Chicken and don’t use it as a sauce unless you cook it first because it will contain raw chicken juices. Bring to a boil for at least 2 minutes if using as sauce.
- For the best results, try to marinate the chicken for 12 hours for maximum flavor. If you use chicken tenderloins or fillets, however, you will only want to marinate for up to 6 hours because the lemon juice can cause the chicken to become mushy.
- If you can’t get to cooking your marinated chicken within 12 hours, you can freeze the chicken in the marinade to be used later. That’s a benefit of using the freezer ziploc bags – you can just toss them right into the freezer for later. Then, when it’s time to cook, thaw the Lemon Basil Chicken and cook!
What makes the best Lemon Basil Chicken Recipe?
The best Lemon Basil Chicken starts with a fabulous marinade infused with lemon juice, olive oil, dried herbs and seasonings. I love marinating chicken because it is the easiest way to tenderize chicken and infuse otherwise boring chicken with tons of flavor. And bonus, by marinating chicken, all the work to create a flavorful bite is already done for you when its time to eat. All you have to do is cook the Lemon Basil Chicken and devour!
Sadly, many pre-made store-bought marinades are full of processed ingredients, like high fructose corn syrup and artificial colors. If you make your own Lemon Basil Chicken marinade at home, however, you don’t have to worry about that AND you also can save a lot of money.
With this easy marinade, every bite of Lemon Basil Chicken is moist, tender and guaranteed to seep with lemon basil goodness. No more boring chicken!
Can I use Lemon Marinade for Chicken ahead of time?
Yes, please do! Since this Lemon Basil Chicken is made by marinating, time is required for the chicken to soak up all the flavors. Also, you can have a container of cooked chicken in the fridge for up to four days that you can warm up or serve cold on a salad, sandwich, wraps etc.
How to store Basil Lemon Chicken
CAN I FREEZE LEMON bASIL CHICKEN?
Yes, yes, and yes! To freeze:
- Marinade: Whisk together, add to a freezer bag, label and freeze for up to 3 months.
- Chicken: After you have cooked the chicken, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze Lemon Basil Chicken for 2 to 3 months.
HOW TO REHEAT LEMON BASIL CHICKEN
- From frozen: thaw Lemon Basil Chicken in the refrigerator overnight. You can also defrost in the microwave but take care to defrost slowly so your chicken doesn’t get rubbery.
- From fridge: you can warm chicken in a skillet on the stove top or in the microwave at 30 second intervals. Take care not to overcook or it will become dry. You can also reheat in the oven for 10 minutes at 350 degrees Fahrenheit or just until warmed through.
what to serve with this Chicken Basil Recipe
Lemon Basil Chicken is fantastic served with any sautéed, roasted or grilled veggies you have on hand. One of my particular favorite combos is roasted cherry tomatoes (bake at 400 degrees for 10-12 minutes), brown rice, slivered almonds and feta. Here are some more of my favorite sides to serve with Lemon Basil Chicken:
- Grains: brown rice, white, rice, quinoa, Greek Lemon Rice or go low carb with cauliflower rice, zoodles or spaghetti squash
- Veggies: Roasted Broccoli, Roasted Broccolini, Roasted Cauliflower, Roasted Carrots, Sauted Brussels Spouts, Glazed Carrots
- Pasta Salads: Creamy Bacon Pea Pasta Salad, BLT Pasta Salad with Lemon Chive Dressing, Greek Pasta Salad, Italian Pasta Salad
- Green Salads: a big green salad,Wedge Salad, Cucumber Tomato Salad, Corn Salad
- Fruit Salads: Perfect Fruit Salad, Creamy Grape Salad, Pina Colada Fruit Salad
- Potatoes: Company Mashed Potatoes, Slow Cooker Mashed Potatoes, Smashed Potatoes, Twice Baked Potatoes, Roasted Pesto Potatoes
Chicken Basil Recipe FAQs
I love using chicken marinades! There simply is no other way to tenderize and infuse chicken with the same level of flavor. Here are just a few benefits of using a marinade in this Lemon Basil Chicken recipe – and all chicken recipes!
– The oil dissolves fat-soluble flavor compounds like the oil in lemon zest, mustard, and capsaicin in black pepper to evenly disperse on the surface.
– Salt acts as a brine, helping the chicken hold more water and become juicer, easier to eat and more savory in flavor. Salt first draws out the liquid from the meat by osmosis; then the brine is reabsorbed into the protein while breaking down muscle structures. The brine draws flavors further down below the surface into the cut.
– Garlic also has unique flavor compounds that can infuse into and coat the exterior of the chicken.
– The lemon juice brightens the flavor and can provide some tenderization properties, but only at small amounts for relatively a short amount of time
Yes! This Lemon Basil Chicken uses lean chicken breasts and no added sugar, honey or bad-for-you ingredients – all you get is flavorful, yummy chicken that’s quilt free!
This Lemon Basil Chicken recipe is also naturally dairy free and gluten free – just pair with sides that also are gluten or dairy free to maintain those standards.
Looking for more easy Chicken Marinades?
- Chipotle Chicken
- Chili Lime Chicken
- Cilantro Lime Chicken
- Greek Chicken
- Buffalo Chicken
- Salsa Verde Chicken
- Lemongrass Chicken
Basil Lemon Chicken
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Ingredients
- 1 pound chicken breasts (2 chicken breasts)
Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 1/2 teaspoons honey
- 1/2 cup loosely packed basil, minced or 1 TBS dried
- 3 garlic cloves, minced or ¾ tsp garlic powder
- 1/2 tsp EACH onion powder, dried parsley, salt
- 1/4 tsp EACH pepper, dried oregano ground mustard, red pepper flakes
Instructions
MARINATE CHICKEN
- Place chicken inside a freezer bag and pound chicken thin with a meat mallet. (If you don't have a meat mallet, you can use the side of a can)
- Whisk marinade ingredients together and add to chicken. Marinate chicken for 4-12 hours, occasionally flipping bag over.
STOVETOP DIRECTIONS
- Let chicken sit at room temperature for 15-30 minutes (time permitting).
- Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
GRILLING DIRECTIONS
- Let chicken sit at room temperature for 15-30 minutes (time permitting) before grilling.
- Meanwhile, grease and preheat the grill to medium heat, 400°F.
- Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
- Remove chicken from grill and let rest 5 minutes before slicing.
- Delicious in pasta, salad, wraps, sandwiches, pitas, etc.
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Toni says
such a simple thing: marinating chicken… but it can make or break dinner right? Thanks for this great recipe… will try it this week! ps) looking forward to your hot lemon cake post!! 😉
Jen says
Hi Toni, good to hear from you! Yes, LOVE marinating chicken, can’t wait to hear how you like this Lemon Basil chicken! I haven’t gotten to making the Hot Lemon Cake yet (I always have huge list in my “to make” queue), but I will let you know as soon as I do. I am excited to make it – and eat it 🙂
Sophia @ NY Foodgasm says
Your shots are absolutely stunning, I don’t know how you do it!! You ever tried using fresh basil in this? I think that would be AMAZING!!
Kecia says
This type of pasta is absolutely one of my favorite things to eat! Wonderful recipe!
Jen says
Thank you so much Kecia! I love a light pasta with veggies and chicken in the summer!
Platter Talk says
We are in love with this chicken dish – thanks for sharing; it’s gorgeous!
Jen says
You are so kind Dan, thanks for bringing a smile to my face 🙂
Brandon @ Kitchen Konfidence says
Looks tasty Jen! I am forever in need of new chicken breast recipes, so I’m totally giving this a try!
Jen says
Thanks so much Brandon! Its super quick and easy, hope you like it!
Sonrisa says
Made the chicken and loved it. This will be one of our weekly recipes!!!!
Jen says
YAY! So happy you loved it Sonrisa! Its a nice quick, easy, tasty one!
beverly terry says
hi,
i just got this lemon chicken recipe and would LOVE to have it on the pasta in the photograph (gorgeous photo!). what kind of ‘sauce’ or vinegrette did you use??
thanks!
Jen says
Hi Beverly, thanks so much for visiting! The pasta is from another recipe which it looks I need to post sooner rather than later! To simplify it, I roasted 12 oz. pkg. cherry tomatoes, 1 small zucchini, sliced and cut in half, and 1/2 bunch asparagus, cut into 1” pieces tossed with
4 cloves garlic, 1 teaspoon sugar, 3 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper for 400 degrees for 15 minutes or until crisp-tender. I then combined these roasted vegetables and oil/spices with the 1 lb. pasta, 1/4 cup lemon juice, thyme, oregano, parsley, basil and up to 1 cup reserved pasta water to reach desired consistency. I hope that’s not too complicated written in this form! Enjoy!
Keweda Pinnock says
Did you ever happen to share the recipe?
Jen says
The recipe is always at the bottom of the post. You can use the “jump to recipe” button at the top of the page to skip directly to it. Enjoy!
Melody says
love to cook, and like you flavorful recipes
Jen says
Ah, thanks so much Melody! So happy you found my blog and love my recipes! I hope you continue to enjoy!
Sairah says
Lovely photos—I’ve long been on the look out for just such an “all-purpose” chicken recipe, so thanks for posting! Question for you: does this have to be thawed chicken that’s marinated? I have frozen chicken breasts, can I dump those in the freezer bag and let it marinate as it thaws overnight?
Jen says
Hi and thank you Sairah! I have never tried this recipe with frozen chicken but I think it should e just fine. Please let me know how it turns out!
Stacy says
WOW!!! This was a party in everyone’s mouth, absolutely delicious!!! I tripled the recipe to freeze some for future fajitas, but seriously we could not keep our hands off of this…We made this chicken with the roasted vegetables and linguini…I would love this with angel hair also so I can twist more of the pasta around all of those scrumptious veggies! YUM!!! Thanks again 🙂
Jen says
Awesome Stacy! I am so happy you loved it so much! and yes, it would be outstanding with angel hair as well! Thanks for making my day!!
Layne says
I made this tonight and included it in the salad and it was amazing! Jesse said we need to eat it more often. Thanks Jen!
Jen says
Awesome Layne, so happy you both liked it! Thank YOU!
Peachy says
I have lots of fresh basil in my garden. How much should i put if I make this recipe?
Jen says
How nice to have all those fresh herbs. The general rule is 3:1 fresh herbs vs dried. Enjoy!
Amy says
I love this recipe and have made it so many times. I generally sub rosemary for the basil, use fresh garlic and slice the chicken into strips before marinating. When I did a Whole30 this recipe was a go-to. Occasionally I mix the dry seasonings in advance and put them in an empty spice jar. New house gift: a jar of the seasonings, a bag of lemons, a nice bottle of olive oil, some simple instructions, and a gift card to a grocery store.
Jen says
Hi Amy, I was on a cruise without internet for over a week and I am all sorts of behind but thank you so much for your comment! I am thrilled you love this recipe so much and your substitutions sound fabulous! I LOVE your house gift idea – absolutely brilliant! I am going to have to borrow that 🙂 Thanks so much for making my recipes! It’s comments like yours that keep posting fun!
Natalie Neff says
In a pinch, what can be substituted for dried mustard?
Jen says
Hi Natalie, you can use 1 3/4 teaspoon yellow mustard. Enjoy!
Mary Ann says
Made this yesterday with the Ceasar Salad and the Croutons and the Salad Dressing ( which I thought I would never
make homemade ) . I will never buy store bought again. I was nervous about the anchovies but have never been disappointed by anything I’ve made from your site so I went with it. Everyone absolutely loved it and asked for
the recipes which I printed off and gave them. Thank You for such wonderful recipes that are easy to follow and a joy to share.
Jen says
That is awesome Mary Ann, I’m thrilled the salad was such a hit! I’m so glad you braved the anchovies and that it was worth it! Thank you for taking the time to comment and brighten my day!
Mary Crabtree says
I think I will love this once I figure out how to make it. I find your page very difficult to follow, especially the marinade as to how much of everything to use. Thank you for sharing I do appreciate something new and yummy to add to my menu.
Jen says
Hi Mary, the recipe has all of the exact measurements. You can use the “jump to recipe” button at the top of the post to skip directly to the recipe.
Crystal says
Can you bake the chicken?
Jen says
Absolutely!
Laura says
I cook alot and my husband suggest I would probably like this recipe so I tried it. Its very good!!! Everyone in the family liked it and it will become a regular in my house. Many thanks for sharing. Always looking for good recipies.
Jen says
Thanks so much for taking the time to comment Laura! I’m so pleased to hear this chicken is a new repeat favorite!
Charu Tiwari says
I tried your lemon herb chicken recipe. It was a hit in my home. Amazing flavours and chicken was so soft and juicy.
Jen says
Thanks so much Charu, I’m so pleased you all loved it so much!
Amy says
This is the fifth recipe I’ve followed and it turned out delicious! Two nights ago I made your Blackened Chicken Alfredo, last night I made your Mongolian Beef and tight I made your Scalloped Potatoes Au Gratin with Gruyère Cheese and Bacon along with your Green Bean with Gruyère Sauce (and bacon along with this Chicken! Everything has been delicious and just wanted to say thank you.I also appreciate all of your meticulous directions, tips and ways to prep ahead and store leftovers. Thanks again.
Jen says
You are on a roll Amy! I’m so pleased you discovered my site and find the extra tips and tricks helpful. I hope you continue to discover many new favorites!
Sally says
I’m thinking this would be a delicious addition to a roast a whole chicken. Or Turkey breast! What do you think? Of course it would increase the baking time. But I think it would be tasty!
Jen says
Yes, absolutely, love that idea!
Anna Palmer says
WOW! This is unbelievably good. I did make some changes though. I didn’t bother with the onion powder or ground mustard – just put a tsp of dijon mustard in instead and chilli flakes instead of pepper. I didn’t pound the chicken – just added to chicken thighs, left for a few hours and then shoved in the oven at 180 degrees C (fan) and cooked till done – approx 25 mins. It really is the most delicious and easy chicken dish I’ve ever done and was loved by all the family.
Jen says
Thank you so much, Anna! I am so happy to hear that this recipe worked for you and that the family enjoyed it!
Laura says
My family loves this! I made some adjustments… We didn’t have parsley or mustard seeds. So we used yellow mustard, but still not parsley. Also switched the red pepper flakes with cayenne.
Tossed some pasta in the pan after the chicken was done and put just a dollop of sour cream with them (accidentally added too much salt this time). Chef’s kiss. The kiddos LOVED it! The basil was even fresh from the garden.
Do you know what the calories per serving are for this?
Jen says
I am so glad you and your kids loved it! The fresh basil sounds delicious! I don’t have nutritional info but you can calculate it here: https://www.myfitnesspal.com/recipe/calculator
ronald nicosia says
Recipe for Lemon Chicken Pasta with Roasted Vegetables:
What is the marinade recipe? You state Marinate chicken according to recipe directions. But you do nit provide the recipe with this recipe. I had to search through your other recipes and then only found a guide to a Basil Recipe Ingredients, without measurements! What is measurements of spices to how much oil and lemon juice? You do state someplace that you use 1 cup olive oil to a pound of chicken but how much of the other ingredients to that 1 cup oil? I am not a chef or a seasoned cook, just a guy that wanted to made this for dinner with friends. Please add the marinade recipe to match the recipe i.e. with measurements!
Jen says
Hi Ronald, the complete recipe is at the bottom of the post with measurements. You can use the “jump to recipe” button at the top of every page to skip directly to the recipe. Here is the Lemon Basil Chicken one:
1 pound chicken breasts (2 chicken breasts)
MARINADE
1/4 cup olive oil
2 tablespoons lemon juice
1 1/2 teaspoons honey
1/2 cup loosely packed basil, minced or 1 TBS dried
3 garlic cloves, minced or 3/4 tsp garlic powder
1/2 tsp EACH onion powder, dried parsley, salt
1/4 tsp EACH pepper, dried oregano ground mustard, red pepper flakes
INSTRUCTIONS
MARINATE CHICKEN
Place chicken inside a freezer bag and pound chicken thin with a meat mallet. (If you don’t have a meat mallet, you can use the side of a can)
Whisk marinade ingredients together and add to chicken. Marinate chicken for 4-12 hours, occasionally flipping bag over.
STOVETOP DIRECTIONS
Let chicken sit at room temperature for 15-30 minutes (time permitting).
Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
GRILLING DIRECTIONS
Let chicken sit at room temperature for 15-30 minutes (time permitting) before grilling.
Meanwhile, grease and preheat the grill to medium heat, 400°F.
Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
Remove chicken from grill and let rest 5 minutes before slicing.
Delicious in pasta, salad, wraps, sandwiches, pitas, etc.
Michelle says
Would I be able to do this with skinless thighs as well?
Jen says
Absolutely!
Cas says
Absolutely fantastic! We marinated for about 5.5 hours and will let it marinate even longer next time-this recipe creates a bright flavor and the chicken was perfect the next day with corn tortillas, feta cheese, and candied jalapeños. Our family will be making this recipe often! Thank you!!
Jen says
Yay! I am so pleased this turned out so well for your family dinner!
Alisha says
This marinade is delicious!
Jen says
Thanks Alisha! I’m so pleased you enjoyed it!
Jan T says
I made this tonight for a Greek salad. I though it would be enough for another recipe but it was so good we ate it all!! I mean wow!!
Jen says
I’m so happy to hear it was irresistible!
Tammy says
Holy moly this looks good!!! is this spicy with the red flakes or does it just round out the flavors? (Can’t do a lot of spice here)
Thanks so much….love your recipes
Jen says
It just rounds out the flavors – not spicy 🙂 Enjoy!