Boneless Chicken Breasts Marinated in Oil and Milk
Boneless Chicken Breasts Marinated in Oil and Milk
Grilled until well browned. Served with mashed potatoes, caramelized onions, and tomato basil sauce. Marinating these chicken breasts in oil and milk adds flavor and moisture to them. Many thanks to my amazing sister Susan for sharing such a great recipe
Ingredients:
- 1 kg./2 lb. 4 oz. boneless, skinless chicken breasts
- 1 cup whole milk
- 1 cup canola oil
- 1 teaspoon salt
- A dash of white pepper
- Using a sharp knife, divide each chicken breast in two.
- Make some slits down the length of each chicken breast (this will help the marinade penetrate better).
- Pound each chicken breast with a flat mallet between the sheets of heavy plastic to a thickness of ½ inch.
- Place the chicken breasts in a ceramic bowl. Add oil, milk, salt, and pepper. Cover with plastic wrap. Refrigerate for 4 hours, shaking occasionally.
- Prepare a grill for high heat, remove the chicken breasts from the marinade and place on grill. Turn the chicken breasts occasionally until well cooked.
- Serve with mashed potatoes and basil tomato sauce. If you are folllowing a low carb diet, skip the mashed potatoes!
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
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Instructions
No Steps Found !
- Course : MAIN DISHES
- Recipe Type : LEBANESE RECIPES, RECIPES FROM AROUND THE WORD
- Ingredient : Chicken
6 Responses to Boneless Chicken Breasts Marinated in Oil and Milk
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About Chef
Hadia Zebib
I am Hadia, the face behind Hadia’s Lebanese Cuisine. I grew up in Beirut Lebanon and I currently reside in Kinshasa, Congo with my husband and my three adorable sons, ...
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This was amazing. The chicken was so succulent. First time I ever marinated in milk and other methods were so fussy. This is fresh and easy for a great result.
Thank you Roberta, I am happy to know you enjoyed the method. The simple marinade tenderizes the chicken breasts, keeping them moist! Xo xo!
Cooking it again now. This has become my Go To chicken prep and recipe. I have also educated friends.
So happy to know that, Roberta.
Taken it to new heights. Whole chook in a zip lock bag, marinated overnight. I’m gluten sensitive and allergic to wheat. Stuffed it with day old gf brioche, shredded by hand and mixed with butter, eshallot diced, sage, thyme and black pepper for stuffing. Seasoned and massaged whole chook with butter. It was perfect.
Roberta, how creative! Sounds like a great stuffing. Thank you for sharing your technique with us.