Go Back Email Link
–+ servings
marinated chicken breasts

Marinated Chicken Breasts

Miranda | My Anosmic Kitchen
A great marinated chicken breast recipe that infuses the chicken with a umami flavor leaving them tender and full of flavor!
Print Recipe Pin Recipe Save Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 50 minutes

Ingredients
  

  • 4 chicken breasts

Marinade

  • ⅓ cup olive oil
  • ¼ cup white wine you can also use fresh lemon, juice
  • 1 tbsp. soy sauce
  • 2 tbsps honey or brown sugar for less sweetness use 1 tbsp.
  • 1 tbsp. Dijon mustard
  • 2 tsps Chicken spice 13 Spice Smell and Taste
  • 2 tbsps garlic crushed
  • 2 tbsps. water
  • 1 tbsp. chopped parsley

Garnish

  • Fresh chopped parsley
  • Lemon slices

Instructions
 

  • Chicken Breasts: Slice each one lengthways and pound the thicker parts to get an even size.
  • Season: Sprinkle and dab the 13 spice chicken seasoning, both sides. You can also use salt and pepper.
  • Mix The Marinade: Use a measuring jug to mix the marinade and pour it over the chicken breasts in an oven dish (same dish you will use to bake them in) or you can use a ziplock bag and get them into the oven dish later.
  • Marinade Timing: for 30 minutes to an hour. If you're going to be leaving the chicken breasts in the marinade for longer then don't add the wine/vinegar/lemon until you're ready to bake them.
  • Oven Bake: While you preheat the oven to 200°C remove the dish from the fridge to give it time to reach room temperature before placing into a hot oven! See more on the Notes below. Once preheated, drop the temperature to 190°C and bake the chicken breasts for 15 minutes.Rotate the tray and turn the grill on. Use a spoon to scoop the marinade and base the chicken breasts while rotating the tray. Grill for 4 to 5 minutes. The internal temperature should read 75°C if using a kitchen thermometer. If not simply bake for 18 minutes in total.
  • Use the marinade as a sauce for serving and add fresh parsley for garnish. Served here with roasted bell peppers.

Notes

Chicken breasts:  Slicing the chicken breasts lengthwise gives you 2 fillets for each breast. Only pound the thicker parts of the chicken if necessary for even cooking. 
Marinade & Oven:  If you're prepping this dish for later, only add your choice of acid (lemon. vinegar, wine etc.) just before you bake it. And remember to take the dish out the fridge before you preheat the oven. This way the dish will come to room temperature before baking it in a hot oven. 
Herbs and Spices: We are using 13 Spice Smell and Taste for this recipe as we do with all our chicken dishes. You can also use your favorite chicken spice
DID YOU MAKE THIS? We love seeing what you made! Tag us on Instagram @anosmickitchen #anosmickitchen