Our family has been using this marinade for years, and we’ve come to the consensus that it’s just about the best way to make grilled chicken. Inspired by a dish we had when visiting Midwest relatives as kids, “Chicago” chicken is easy to whip up and packed with a ton of flavor!

We prep the chicken (typically using white meat, but thighs and drumsticks are great too) in a tasty lemon and jalapeno marinade, then simply grill it up and dive in! Whatever you end up calling it, you can’t go wrong with this dish.


20 minutes active; 4-8 hours inactive

  • 4 boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 3 tablespoons garlic, minced
  • 1 tablespoon dried oregano
  • 1 jalapeño, seeds removed, finely diced
  • Salt and pepper, to taste
  1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, jalapeno, salt, and pepper until fully combined.
  2. Add chicken to a gallon size zip-top bag and pour in marinade, making sure each piece of chicken is coated.
  3. Marinate in the refrigerator for 4-8 hours, or overnight.
  4. Heat a large skillet over medium-high heat (alternatively, you can grill at appx. 400ºF). Once heated, remove chicken from bag and add to skillet.
  5. Brown on one side for 6-7 minutes, then flip each piece and continue to brown until thoroughly cooked, approximately 6-7 additional minutes (time will vary depending on size of chicken).
  6. When internal temperature of chicken reaches 165ºF remove from pan, and let rest an additional 5 minutes.
  7. Serve warm and enjoy!

Recipe adapted from Plain Chicken