Does marinating do anything?

Ingredients

• 2 pieces Boneless Skinless Chicken Breast (about 8 oz each, trimmed and patted dry)
• 1/4 cup Lime Juice (freshly squeezed from about 2 limes)
• 3 cloves Garlic (minced fine)
• 2 tbsp Olive Oil (extra‑virgin, for flavor and to help coat the meat)
• 1 tsp Kosher Salt (fine grain)
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp Honey (optional, balances acidity)
• 2 tbsp White Wine (optional, adds depth for steak; omit for chicken)

Instructions

1. Make the Marinade

   In a mixing bowl whisk together lime juice, minced garlic, olive oil, salt, pepper, and honey (if using) until fully emulsified.

   Time: PT5M

2. Prepare the Meat

   Pat the chicken breasts dry with paper towels. Place each piece between two sheets of plastic wrap and gently pound with a meat mallet to an even thickness of about ½ inch, creating small indentations to increase surface area.

   Time: PT5M

3. Marinate

   Transfer the meat to a zip‑top bag or shallow dish, pour the marinade over, seal, and turn to coat evenly. Refrigerate for at least 30 minutes, up to 12 hours for maximum flavor.

   Time: PT30M

4. Dry the Meat

   Remove the chicken from the bag, discard excess liquid, and pat the surface dry with fresh paper towels. This step is essential for a good sear.

   Time: PT2M

5. Preheat the Skillet

   Place a skillet over medium‑high heat and add a thin drizzle of oil. Heat until the oil just begins to shimmer.

   Time: PT2M

6. Sear the Chicken

   Lay the chicken breasts in the hot skillet. Cook 4‑5 minutes per side without moving, until a deep golden crust forms and the internal temperature reaches 165°F (74°C).

   Time: PT10M

   Temperature: 375°F

7. Rest and Serve

   Transfer the chicken to a plate, loosely cover with foil, and let rest for 5 minutes before slicing against the grain.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

5 g

Fat

10 g

Fiber

0 g