How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken with Lemon and Gin Marinade?

You need 9 ingredients. The key ingredients include: 2 tbsp (30 ml) fresh-squeezed lemon juice, 2 tbsp (30 ml) gin, 1/4 tsp (1 ml) dried oregano, crumbed, 1/2 tsp (2 ml) salt, and more.

Is Chicken with Lemon and Gin Marinade suitable as meat & poultry?

Yes, Chicken with Lemon and Gin Marinade falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Chicken with Lemon and Gin Marinade?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken with Lemon and Gin Marinade Recipe

Name: Chicken with Lemon and Gin Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp (30 ml) fresh-squeezed lemon juice; 2 tbsp (30 ml) gin; 1/4 tsp (1 ml) dried oregano, crumbed; 1/2 tsp (2 ml) salt; fresh ground black pepper, to taste; 1/2 tsp (2 ml) sugar; 3 tbsp (45 ml) olive oil; 2 whole skinless, boneless chicken breasts, about 1/2 pound each; 2 cups (475 ml) thinly sliced red onion

Chicken with Lemon and Gin Marinade – a delicious recipe with lemon juice, gin, oregano, salt, fresh ground black pepper, sugar. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 tbsp (30 ml) fresh-squeezed lemon juice
2 tbsp (30 ml) gin
1/4 tsp (1 ml) dried oregano, crumbed
1/2 tsp (2 ml) salt
fresh ground black pepper, to taste
1/2 tsp (2 ml) sugar
3 tbsp (45 ml) olive oil
2 whole skinless, boneless chicken breasts, about 1/2 pound each
2 cups (475 ml) thinly sliced red onion

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
235 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Chicken with Lemon and Gin Marinade

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