I always like to stash extra grilled or baked chicken to use during the week when I’m in a pinch and need a quick meal. This marinade is my standard for just about any protein I cook. I like it best for chicken and shrimp, but it also works well with fish and pork. The ingredients are simple, and I generally always have them in the pantry. They give the chicken or shrimp a nice flavor that is never overpowering and pairs well with just about anything you plan to serve.
Yields 1 cup marinade
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2 cloves minced garlic
1 tablespoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 teaspoon lemon zest
1 tablespoon Worcestershire sauce
½ teaspoon dried Italian herbs
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½ cup olive oil
2 pounds boneless, skinless thin-cut chicken breast or large shrimp
- Place the chicken or shrimp in a shallow dish.
- In a small mixing bowl, whisk together all the ingredients and pour the marinade over the chicken or shrimp. Make sure the marinade has coated all sides of the protein. Chill for at least 30 to 45 minutes.
- Heat the grill or oven to 375 F. If baking the chicken or shrimp in the oven, line a baking sheet with non-stick foil and place the marinated protein in a single layer on the lined baking sheet.
- For chicken: Bake in the warmed oven for 15 to 20 minutes or until the juices run clear and the chicken is no longer pink in the middle. Or grill the chicken 7 to 9 minutes per side or until the juices run clear and the center is no longer pink in the middle. For shrimp: Bake 10 to 12 minutes or until no longer opaque and have turned pink. Or grill the large shrimp for 5 to 6 minutes or until no longer opaque.
This article was originally published in the October 2023 issue of 225 magazine.