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






  • 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




  1. Using a sharp knife, divide each chicken breast in two.
  2. Make some slits down the length of each chicken breast (this will help the marinade penetrate better).
  3. Pound each chicken breast with a flat mallet between the sheets of heavy plastic to a thickness of ½ inch.
  4. Place the chicken breasts in a ceramic bowl. Add oil, milk, salt, and pepper. Cover with plastic wrap. Refrigerate for 4 hours, shaking occasionally.
  5. 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.
  6. Serve with mashed potatoes and basil tomato sauce. If you are folllowing a low carb diet, skip the mashed potatoes!



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Marhaba, and welcome to my blog! Discover the secrets behind the symphonies of flavor that make up Lebanese cuisine. Join my blog and take a sneak peak at my cookbook, Hadia... Lebanese Style Recipes .