Two chicken breasts marinating with lime zest, oregano, coriander, and red pepper in a clear food bag

Oregano Lime Chicken Marinade

This oregano lime chicken marinade blends coriander, red pepper, and olive oil for two chicken breasts with a one-hour refrigerated rest.

Course Condiment

Cuisine Mediterranean

Prep Time 10

Marinating Time 12

Total Time 12 10

Servings marinated chicken breasts

Calories 211

Equipment

1 set Measuring Cups and Spoons for measuring the oil, juice, and seasonings
1 Fine Grater for removing the lime zest
1 Citrus Juicer for squeezing the lime
1 gallon-size bag Resealable Freezer Bag for containing the chicken and marinade
1 Cutting Board for preparing the lime
1 Chef's Knife for cutting the lime
1 Refrigerator for keeping the chicken cold while it marinates
1 pair Kitchen Tongs for removing the chicken from the used marinade
1 Instant-Read Thermometer for checking that the chicken reaches 165°F

Ingredients

Marinade

⅓ cup olive oil
1 lime zest and juice, about 1/4 cup juice
1 teaspoon dried oregano
1 teaspoon ground coriander
¼ teaspoon red pepper flakes
¼ teaspoon salt optional

Chicken

2 chicken breasts

Instructions

Make the Marinade

Finely zest the lime, then squeeze it into a measuring cup. Use the zest and about 1/4 cup of juice.
1 lime
Pour the olive oil and prepared lime into a resealable food bag. Add the dried oregano, ground coriander, red pepper flakes, and optional salt. Seal and gently mix until combined.
1/3 cup olive oil, 1 teaspoon dried oregano, 1 teaspoon ground coriander, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt

Marinate and Cook

Add the chicken breasts, press out excess air, seal the bag, and turn it to coat. Refrigerate for at least 1 hour or overnight.
2 chicken breasts
Remove the chicken with clean tongs. Discard the used bag and marinade. Cook the chicken with your preferred method until the thickest part reaches 165°F on an instant-read thermometer.

Notes

Keep the chicken refrigerated while it marinates. Discard the used bag and marinade after removing the chicken, and cook the thickest part of each breast to 165°F. The optional salt is not included in the nutrition estimate.

Nutrition