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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Island Chicken Cooking View

This is another of those recipes that is such a staple in my house, and I have been making for so long, I can’t believe I haven’t shared it on the blog yet!  I really don’t know what it is about this chicken that is supposed to be “island”, but regardless, this is one of my favorite dinners ever.  It is a super simple marinated chicken breast with tons of flavor.  Another reason to love it is how gosh darn easy it is!  It takes about 5 minutes to prep before work in the morning, and then when you get home you just pop it in the oven to bake.  It couldn’t be easier!  Served with mashed potatoes, a green veggie and yeast rolls this meal is pure comfort food to me.

Island Chicken
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Ingredients:
½ cup vegetable oil
3 tbsp. lemon juice
1½ tbsp. soy sauce
1 clove garlic, minced or pressed
½ tsp. dried oregano
¼ tsp. salt
Freshly ground black pepper
2-4 chicken breasts

Directions:
Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag.  Whisk or shake well until the marinade is well mixed.  Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade.  If using a bowl, cover tightly with plastic wrap.  If using a plastic bag, press out all the excess air and seal the bag tightly.  Refrigerate and marinate up to 10 hours.

When ready to cook the chicken, preheat the oven to 350° F.  Place the chicken breasts in a baking dish and pour the excess marinade over them.  Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.)  Remove from the oven and let rest for 5 minutes before serving.

Source: adapted from a recipe passed on by a family friend, Sidney L.

Island Chicken

Ingredients

½ cup vegetable oil
3 tbsp. lemon juice
1½ tbsp. soy sauce
1 clove garlic, minced or pressed
½ tsp. dried oregano
¼ tsp. salt
Freshly ground black pepper
2-4 chicken breasts

Cooking View

Directions

  • Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag.  Whisk or shake well until the marinade is well mixed.  Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade.  If using a bowl, cover tightly with plastic wrap.  If using a plastic bag, press out all the excess air and seal the bag tightly.  Refrigerate and marinate up to 10 hours.

  • When ready to cook the chicken, preheat the oven to 350° F.  Place the chicken breasts in a baking dish and pour the excess marinade over them.  Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.)  Remove from the oven and let rest for 5 minutes before serving.

Source

  • HB

    Looks like dinner for tonight! Thanks!

  • HB

    I’m guessing I could sub out EVOO for the oil??? Have you tried this?

  • Annie

    Hi HB,
    You know, I’ve never tried it, but I don’t see why it wouldn’t work. Give it a try!
    :) Annie

  • http://smittensugar.blogspot.com Krystle

    Yum I can already tell I will be making this sometime this week!

  • http://themesspot.blogspot.com Jade

    This looks so good. I love recipes where I can throw the marinate together before work and prepare a nice simple dinner when I get home. I can not wait to try this!

  • http://allthingssunny.blogspot.com Sunny

    Sounds like my kind of recipe – healthy, easy, and has garlic! ha!

  • http://mrsregueiro.blogspot.com Krystal

    Yeah, I’m making this for dinner next week! Can’t wait to try it!

  • http://kelseysappleaday.blogspot.com/ Kelsey

    Awesome! And now I know what to do with the chicken breasts thawing in my fridge. Thanks, Annie!

  • http://www.jon-krissy-drew.blogspot.com Krissy

    Hi Annie – I found your blog a while back thru bobbi+mike and have been really impressed with all the fabulous recipes you post about (but most impressed with the fact that you find the time for all this cooking!). I am not a cook at all, but am trying to change that, so this looks like something I could actually pull off! Wish me luck :o)

  • http://mrsergulcooksmrsergulbakes.blogspot.com/ Mrs Ergül

    What a great looking recipe! I have jotted it down!

  • http://familyfoodie.com Stacie

    This sounds absolutely wonderful. I don’t marinate chicken but after reading this I am going to try.

  • http://www.nirvanaskitchen.com Nirvana

    Annie, this chicken looks so good and easy to make!

    I have a long “to cook” list of so many of your recipes! I love your blog!

  • http://lastchancedance.blogg.se M

    I absolutely love your blog/webpage! Everytime I run out of ideas I can find inspiration right here =)

    Island chicken is on the menu for tomorrow!

    xo,

  • Lindsay

    tried this tonight and it was delicious. My husband raved about it. I will definitely make this again. You inspire me to cook more! Thanks much. :)

  • Teresa

    This is a great and easy recipe! I used chicken breast tenders, fresh lime juice, and fresh oregano and I ended up letting it sit in the marinade for about a day and a half (which I don’t think was necessary at all). I only baked it for 30 mins and let it sit in the hot pan for 10 and it was actually a bit overdone, so I’ll try shorter cooking times next time. But I will definitely be making this again. The flavor is wonderful. This will likely become a staple for our family. Thank you for your beautiful blog – you inspire me to cook more, too!

  • Alison

    I made this tonight for dinner and it was FABULOUS! My husband said to “add it to the rotation” (he’s an ex baseball player, and requests that his favorite dishes be added to the “rotation” of regular dishes I make!)

  • Meg

    LOVE IT! My almost 3 yr old and I ate our whole dinners in 10 minutes. That’s a record for her at least. I didn’t hear more than 5 words out of her. We had mash potatoes and fresh steamed broccoli. Pure heaven.

  • Melissa

    Looks delish! One question…do you cover the chicken while you bake it? It doesn’t say so I assume you don’t but I wasn’t 100% sure.

    Thanks, can’t wait to try it this week.

  • Annie

    Melissa,
    No cover necessary. Enjoy!

  • http://thebentobaker.wordpress.com kkipgen

    We made this for dinner yesterday and it is FABULOUS! Perfect for those of us with little ones that don’t like the Jerk Sauce yet still has that carribean flavor :)

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  • Dani

    I made this last nite and it was AMAZING!! I was really impressed! The ingredients are so non special, you know, but all together it was SUPER flavorful and I cant Wait to make this again!! I even had extra shrimp and threw them in the marinade also and they were GREAT!! Thanks again!

  • ERica

    Just discovered your blog and I am thrilled. Looking forward to many more posts!

  • Amanda

    Hi Annie,

    So there I was searching for something new to make for dinner when I stumbled upon your blog. I’m a proud new mom to a almost 8 month old baby girl so finding the time to cook is sometimes a challenge but I love doing it. So first I tried making the raspberry crumb bars, a big success, then the bacon and egg toasties, also a big success, so now I’m completely addicted to your website and literally look for something to make through it. Thank you so much for that. I haven’t had the chance to get to the store yet, so I don’t have any chicken breasts left but I do have chicken thighs, can I substitute? And if so, how long do you recommend I cook it for.

    Thank you again Annie!

  • Annie

    Hi Amanda,
    Chicken thighs would be fine. I don’t know how to adjust the cooking time, since I’ve never tried it that way. Just make sure you still marinate as directed. Enjoy!

  • Lauren

    I’m using this tonight! Thanks again for all these wonderful recipes :)

  • Shenae

    I cooked this tonight and loved it! This is definitely going to become a regular recipe in my home.

  • Julianne

    We made this tonight. EXCELLENT. I didn’t remember that it took 45 minutes cooking time, and by the time I did, we were already baking some breadsticks. Sooo, I put it in a pan over med-high heat and cooked it up that way. It took about 12 or 13 minutes that way, and it was still ridiculously tender and so very tasty.

    Thanks for another great one!

  • Jennifer

    I made this last night and it was really yummy. I served it with rice and green beans. I made two extra chicken breasts and will be cutting them up to use in a salad tomorrow. Thanks for the recipe, it’s a very versatile dish.

  • Bridget

    I made this for Mother’s day but we grilled it. Sooo good! And the best part was the leftovers – I sliced the chicken on an angle and made sandwiches for lunch the next day. I think I enjoyed it even more on the second day! Every recipe I have tried on your blog has been delicious! Thank you!

  • http://prettygeek.com Shannon

    I just found your blog and have been reading it off and on all day, bookmarking recipes I want to try, and I think I’m actually going to make this tomorrow night. I’m going to try it with some pineapple juice instead of lemon juice.

  • Annie

    Shannon,
    If you tried it, I hope it turned out okay. It really needs a full day’s worth of marinating so have good flavor.

  • Susan

    Very good. This will be added to our rotation of recipes.

  • http://homecookingwithsonya.blogspot.com/ Sonya

    I made this tonight and we all loved it! thank you very much for a wonderful recipe!!!

  • Briana C.

    Made this last night for my boyfriend who says that I never cook any healthy foods! He loved it and I made him eat his words! :) Thank you so much!

  • Melissa

    Loved this recipe! So full of flavor. Amazing!

  • Lauren Michelle

    Annie, I stumbled across your blog a few weeks ago when I was looking online for an oreo cake/cupcake recipes. Since then, I have bookmarked several of your recipes, and just tried this one last night. It is AMAZING! =) Not just easy, but sooo yummy! My boyfriend requested that I make it next time we have people over for dinner. Thanks for the inspiration & wonderful recipes! =)

  • Amy

    I LOVE this recipe. I always sub EVOO for the oil and it turns out great. I also mix it up the night before and let it marinate over night and it’s perfect. I like to make it with SkinnyTaste’s Baked Rice and Peas. They both cook at the same temp for the same amount of time, and the rice is easy to mix up too. So it’s great for a night when I don’t have a lot of time to do prep work. I just make both things and throw them in the oven. My whole family loves this chicken recipe.

  • Gail

    A very similar recipe appeared in the late 1960’s version of the Better Homes & Garden cookbook but it called for lime juice and broiling the chicken. I gave this old cookbook to my daughter so no longer had the recipe. Happy to find it again. Thanks! I will use the fresh oregano I am growing this time.

  • amanda

    Thank you, Annie! My four year old daughter is notoriously picky. She won’t even eat chicken nuggets. She gulped down this chicken and your garlic rice pilaf and cleaned her plate. Thank you for this fantastic recipe that not only she enjoyed, but my husband, myself and our three year old son loved too!!! Total winner.

  • Themusialclam

    so we have to refrigerate for 10 hours?
    what’s the minimum to refridgerate?!

  • annieseats

    At least 6.

  • http://www.facebook.com/gina.sessions.mackay Gina Sessions MacKay

    First of all, this is the very first time I’ve responded to a blog. I had to tonight. This Chicken is amazing. I used breast tenders; they cooked in 20 minutes. Great quick recipe that tastes liked you spent all day on it. Thank you so much.
    And secondly, I served it with your mushroom orzo. Also a great dish, though it makes a ton of pasta. Half the orzo is going in the freezer for another meal.
    Thanks to you, I have a new meal to serve company.