Marinate for magic: Transform dry chicken into juicy delight

There are many ideas for chicken fillets. However, we often lack time and want to prepare dinner as quickly as possible, so we grill them in a pan or fry them in breadcrumbs. It’s a trade-off. The meal is ready quickly, but the meat tends to be dry.

Marinating is the easiest way to keep the meat moist. We often remember to marinate when preparing beef or pork, but not always with poultry. Unfortunately, poultry is delicate and can dry out easily. That’s why, especially when we want to bake whole chicken breasts, it’s essential to plan so that you have time to marinate the meat.

Compared to pork, poultry doesn't require a long marinating time. An hour is sufficient, but the poultry can marinate for up to three hours if you're not in a rush. It softens quickly and absorbs flavors, resulting in exceptionally juicy meat after baking.

What should be in a chicken marinade? The recipe is simple. Mix your favorite spices with oil. A sour addition is also important because it helps the meat soften faster.

Ingredients:

• 1 double chicken breast

For the marinade:

• paprika to taste
• thyme to taste
• herb pepper to taste
• 1 clove of garlic
• salt and pepper to taste
• favorite chicken spices
• 1 teaspoon of lemon juice
• 2 tablespoons of oil or olive oil

Preparation method:

1. Wash and clean the chicken breast. Cut it in half.
2. Mix all the spices with oil or olive oil, and add lemon juice.
3. Rub the marinade on both halves of the breast and set aside in the fridge for an hour.
4. Place the chicken in a roasting bag or a baking dish with a lid. Preheat the oven to 350 degrees Fahrenheit and bake for about 30 minutes.
5. Then cut the bag open or remove the lid and bake for another 15 minutes.