Marinated Chicken Recipe

Name: Willie Sue's. Sumter,S.C.s Marinated Chicken Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces boneless skinless chicken breasts; 1 cups olive oil; 1 tbs soy sauce; 2 tbs apple cider vinegar; 2 tbs lemon juice; 4 pieces garlic cloves, minced; 1 tbs brown sugar; 1 tsp Dijon mustard; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 8 pieces smoked ham slices (thinly sliced); 1 cups Monterey Jack cheese, sliced or shredded; 1 tbs butter; 1 tbs fresh parsley, chopped; 4 pieces lemon wedges (optional)

Inspired by Willie Sue's. Sumter,S.C.

Time1h 5m

Serves4

Willie Sue's homemade marinated chicken breast topped with smoked ham & Monterey jack cheese.

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Ingredients

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Marinade & Chicken

4 pieces boneless skinless chicken breasts

1 cups olive oil

1 tbs Aged soy sauce

2 tbs Apple cider vinegar

2 tbs ReaLemon lemon juice

4 pieces Garlic cloves, minced

1 tbs Brown sugar

1 tsp Dijon mustard

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp black pepper

Topping & Finish

8 pieces smoked ham slices (thinly sliced)

1 cups Monterey Jack cheese, sliced or shredded

1 tbs Butter

1 tbs Fresh parsley, chopped

4 pieces lemon wedges (optional)

Method

Marinade & Chicken

Prepare marinade

In a medium bowl, whisk together olive oil, soy sauce, apple cider vinegar, lemon juice, minced garlic, brown sugar, Dijon mustard, smoked paprika, dried oregano, salt, and black pepper until combined.

Prep chicken

Pound each chicken breast to an even thickness (about 1/2 inch) using a meat mallet or rolling pin between two pieces of plastic wrap. This ensures even cooking and better marinade penetration.

Marinate

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal or cover and refrigerate for at least 1 hour, preferably 3–6 hours. For best flavor, marinate up to overnight (12 hours).

Bring to temperature

Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to bring it closer to room temperature for even cooking.

Cook chicken

Preheat a large skillet over medium-high heat and add 1 tablespoon of olive oil or butter. Remove excess marinade (shake off but do not pat dry). When the skillet is hot, add the chicken breasts (work in batches if needed). Cook undisturbed 4–5 minutes on the first side until golden brown, then flip and cook 3–5 minutes on the second side until internal temperature reaches 160°F (71°C). Cooking time will vary with thickness.

Topping & Finish

Add ham and cheese

When the chicken reaches about 160°F (just a few degrees below final), reduce heat to medium-low. Top each chicken breast with 2 slices of smoked ham (overlapping as needed) and then evenly divide the Monterey Jack cheese over the ham.

Melt cheese

Cover the skillet with a lid or tent with foil and cook 2–3 minutes until the cheese melts and the chicken reaches a final internal temperature of 165°F (74°C).

Finish and rest

Turn off the heat. Add a small pat of butter on each breast if desired and let the chicken rest in the covered skillet for 3–4 minutes to redistribute juices.

Garnish and serve

Transfer chicken to a serving plate, sprinkle with chopped fresh parsley, and serve with lemon wedges on the side for squeezing over the chicken.