From Dolly Parton and her sister Rachel Parton George comes Good Lookin’ Cookin’, a cookbook of American classics like this easy grilled chicken marinade. It’s made with garlic, onion, lime juice and seasonings like paprika and cumin. Simply combine in a plastic bag, place your chicken breasts inside and let marinate for 1-3 hours. When you’re ready to start grilling, it’s all ready to go.
In the cookbook, Dolly writes, “I’m not as patient as Rachel is in the kitchen—I don’t always want to take the time she does. But a nice marinade doesn’t take long to make, and it does all the work! The marinade can really make the dish, too, whether it’s vegetables or meats. This one gives the chicken outstanding flavor.” The cookbook also features recipes like the Best Barbecue Ribs and this delightful Strawberry Shortcake.
What is the basic marinade formula for chicken?
Typically, a basic marinade for chicken includes two parts oil to one part acid, and some salt. This easy grilled chicken marinade by Dolly Parton uses olive oil and lime juice for the acid, alongside salt and other herby seasonings for a delicious and balanced flavour.
What are some common chicken marinade mistakes?
Some of the most common marinade mistakes are:
- Over-marinating. Keeping the chicken in the marinade for too long could make the chicken tough or mushy, depending on how much acid is used.
- Under-marinating. If you don’t let the chicken sit in the marinate for long enough, it won’t soak up the flavours. This recipe recommends 1-3 hours.
- Using the wrong container. It’s best to use a sealed glass container or plastic bag, as metal can impact the flavour of your chicken.
Grilled Chicken with Zesty Marinade
Equipment
- 1 Grill
Ingredients
- 4 garlic cloves minced
- 1 small onion finely chopped
- ½ cup fresh cilantro chopped
- ½ cup extra-virgin olive oil
- ¼ cup fresh lime juice
- 1½ tsp paprika
- 1 tsp ground cumin
- 1 tsp fresh parsley minced
- ½ tsp salt
- ½ tsp red pepper flakes
- 3 chicken breasts boneless and skinless
- 1 medium onion unpeeled
Instructions
- In a small bowl, stir together the garlic, chopped onion, cilantro, olive oil, lime juice, paprika, cumin, parsley, salt, and red pepper flakes until mixed thoroughly. Pour the marinade into a resealable plastic bag.
- Rinse the chicken under cold water and pat thoroughly dry. Cut the breasts in half lengthwise. Add the chicken to the marinade, place the bag inside a bowl in case there are any leaks, and refrigerate for at least 1 hour or up to 3 hours. Feel free to turn the bag at least once while it marinates.
- Remove the chicken from the refrigerator. Preheat the grill to high until the temperature reaches at least 500°F.
- Slice the whole onion in half, top to root (no need to remove the skin), skewer one half with a long grilling fork, and rub the cut side of the onion over the grill grates. (Reserve the remaining half onion for another use.) The heat will activate the onion’s natural juices to remove any bits of charred food or debris and season the grill.
- Lower the grill heat to medium. Remove the chicken from the marinade, discarding the marinade, and grill until the internal temperature reaches 165°F, 3 to 4 minutes per side. Remove from the heat and serve.
