Lemon Garlic Marinated Chicken Chops C&G Recipe by Costas Giannakenas
Cooking Instructions Prep: 15 min (+marinating) – Cook: 30 min 1 Gather and prepare your ingredients. Use fresh lemon and rosemary if available. 2 Combine the oregano, thyme, rosemary, salt, pepper, and chili powder (if using) in a small bowl. For chili, you can use any chili powder you like. 3 Add the lemon juice, olive oil, and garlic. Mix until well combined. 4 Blend the mixture together using a mixer if you like. 5 Instead of using separate oregano, thyme, and rosemary, you can use 2 tablespoons of Italian seasoning blend. 6 Your marinade is ready. 7 Place the chicken in a shallow bowl or baking dish. 8 Pour the marinade over the chicken. 9 Toss the chicken so all pieces are coated in the marinade. Cover the bowl and refrigerate for 30 minutes to 24 hours. 10 To bake: Place the chicken and all the marinade in a shallow baking dish. Bake uncovered at 425°F (220°C) for 15 minutes for boneless thighs, 20-25 minutes for breasts, and 35-40 minutes for bone-in thighs. 11 To grill: Remove the chicken from the marinade and grill over medium heat for 10 minutes for boneless thighs, 18-22 minutes for breasts, and 30-35 minutes (over indirect heat) for bone-in thighs. We used our favorite electric grill. 12 Cook on one side, then flip to cook the other side. 13 Ready to serve! 14 Chicken chops can be served with any sides you like. 15 We used zucchini we picked earlier from the garden, along with potatoes and carrots. Tasty and healthy. 1 Gather and prepare your ingredients. Use fresh lemon and rosemary if available. 1 Gather and prepare your ingredients. Use fresh lemon and rosemary if available. 2 Combine the oregano, thyme, rosemary, salt, pepper, and chili powder (if using) in a small bowl. For chili, you can use any chili powder you like. 2 Combine the oregano, thyme, rosemary, salt, pepper, and chili powder (if using) in a small bowl. For chili, you can use any chili powder you like. 3 Add the lemon juice, olive oil, and garlic. Mix until well combined. 3 Add the lemon juice, olive oil, and garlic. Mix until well combined. 4 Blend the mixture together using a mixer if you like. 4 Blend the mixture together using a mixer if you like. 5 Instead of using separate oregano, thyme, and rosemary, you can use 2 tablespoons of Italian seasoning blend. 5 Instead of using separate oregano, thyme, and rosemary, you can use 2 tablespoons of Italian seasoning blend. 6 Your marinade is ready. 6 Your marinade is ready. 7 Place the chicken in a shallow bowl or baking dish. 7 Place the chicken in a shallow bowl or baking dish. 8 Pour the marinade over the chicken. 8 Pour the marinade over the chicken. 9 Toss the chicken so all pieces are coated in the marinade. Cover the bowl and refrigerate for 30 minutes to 24 hours. 9 Toss the chicken so all pieces are coated in the marinade. Cover the bowl and refrigerate for 30 minutes to 24 hours. 10 To bake: Place the chicken and all the marinade in a shallow baking dish. Bake uncovered at 425°F (220°C) for 15 minutes for boneless thighs, 20-25 minutes for breasts, and 35-40 minutes for bone-in thighs. 10 To bake: Place the chicken and all the marinade in a shallow baking dish. Bake uncovered at 425°F (220°C) for 15 minutes for boneless thighs, 20-25 minutes for breasts, and 35-40 minutes for bone-in thighs. 11 To grill: Remove the chicken from the marinade and grill over medium heat for 10 minutes for boneless thighs, 18-22 minutes for breasts, and 30-35 minutes (over indirect heat) for bone-in thighs. We used our favorite electric grill. 11 To grill: Remove the chicken from the marinade and grill over medium heat for 10 minutes for boneless thighs, 18-22 minutes for breasts, and 30-35 minutes (over indirect heat) for bone-in thighs. We used our favorite electric grill. 12 Cook on one side, then flip to cook the other side. 12 Cook on one side, then flip to cook the other side. 13 Ready to serve! 13 Ready to serve! 14 Chicken chops can be served with any sides you like. 14 Chicken chops can be served with any sides you like. 15 We used zucchini we picked earlier from the garden, along with potatoes and carrots. Tasty and healthy. 15 We used zucchini we picked earlier from the garden, along with potatoes and carrots. Tasty and healthy. 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