COOKING WITH THE SNAP: Chicken Marinade
Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@ stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.
10-12 Boneless, skinless chicken breast strips
1/4 Cup olive oil
2 Tablespoons lemon juice
2 Cloves garlic, minced
2 teaspoons fresh oregano, dried chopped
1/2 teaspoon salt
Combine olive oil, lemon juice, garlic, oregano and salt.
In a zipper type bag, add two tablespoons marinade and the chicken strips and marinate in the refrigerator for 1 to 5 hours. (Refrigerate unused marinade (marinade not used for chicken mixture), all but the two tablespoons you used in this recipe. – I plan on using marinade for additional recipes this week.
Heat air fryer for 5 minutes on 370 degrees F.
Remove chicken from marinade and discard marinade from chicken zipper bag.
Place chicken strips in air fryer for 14 minutes (370 degrees F). Flip halfway through, approximately 7 minutes per side or until the internal temperature is 165 degrees F.
I placed 4 tenders in the air fryer at a time to allow the air to circulate and tenders to properly cooked. Don’t overcrowd food in an air fryer.
From the Kitchen of Lori Ivey