When I cook my chicken for the week’s snacking and lunching, I often use this easy marinade. It’s got enough flavor to really perk up the chicken, but the flavors are neutral enough to use any leftover chicken for other dishes or for lettuce wraps with various toppings. This will work well with pork tenderloin as well. Just about any fresh herb will work here (great use of leftover herbs), but my favorite combo is fresh basil and oregano.
1 cup orange juice (bottled is fine)
2 limes, juiced
fresh herbs, few sprigs, leaves chopped
glug of olive oil
kosher salt (3/4 tsp per pound of meat)
black pepper or red chile flakes, to taste
Mix in a large freezer-duty Ziploc, add chicken, squeeze air out of bag, place on a dish, and refrigerate overnight. Lift chicken out of marinade before cooking. Discard remainder of marinade.
I combined your last 2 posts and made some baked chicken tenders after marinating with this recipe. Delicious! I’ll definitely be making this often. Thanks, and keep those yummy recipes coming!