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Garlicky Chicken

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Ingredients

Adjust Servings:
1 cup olive oil
6 garlic cloves
2 tablespoons fresh ground black pepper
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon tabasco sauce
6 chicken breasts, portions

Nutritional information

579.5
Calories
446 g
Calories From Fat
49.6 g
Total Fat
8.9 g
Saturated Fat
92.8 mg
Cholesterol
483.7 mg
Sodium
2.8 g
Carbs
0.9 g
Dietary Fiber
0.1 g
Sugars
30.7 g
Protein
188g
Serving Size

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Garlicky Chicken

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    Cuisine:

    Supremely delicious! I put frozen bonless, skinless chicken breasts in a ziploc bag with the marinade the night before, and when I got home from work, dinner was ready to cook! So easy. I didn't use the blender, but whisked the marinade til combined. I cooked the chicken in an electric skillet set at 300 F. Served with potatoes and green beans, and really enjoyed. I will definitely make this again.

    • 280 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Garlicky Chicken, Such a simple recipe, but will satify any garlic-a-holic!, Supremely delicious! I put frozen bonless, skinless chicken breasts in a ziploc bag with the marinade the night before, and when I got home from work, dinner was ready to cook! So easy I didn’t use the blender, but whisked the marinade til combined I cooked the chicken in an electric skillet set at 300 F Served with potatoes and green beans, and really enjoyed I will definitely make this again , Really good recipe! I followed exactly other than marinating overnight, due to timing issues My only complaint is that the meat ends up a little bit salty


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    Steps

    1
    Done

    Puree First 7 Ingredients in a Blender and Place in a Shallow Bowl or Zip Lock Type of Plastic Bag.

    2
    Done

    Add the Chicken Breasts and Marinate For 4 Hours.

    3
    Done

    Grill Normally Over Medium Heat.

    4
    Done

    Note: When Using 'skin On' Chicken, Try to Loosen All the Skin So That the Marinade Can Reach the Meat Under the Skin.

    5
    Done

    Many People Will not Eat the Skin So the Marinade Needs to Be on as Much of the Meat as Possible.

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    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

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