So yesterday was #NationalTacoDay and I really wanted some tacos, but I’m trying this thing out called budgeting so I couldn’t actually go out and get tacos… and I also didn’t have any tortillas at home so I couldn’t really make tacos either. But I saw this recipe for lime chicken tacos on doTERRA and was really excited to try out cooking with oils for the first time! Now I really wanted to make tacos, but I also didn’t have any tortillas at home OR lime essential oil. So I did what I usually end up doing and improvised and tested out a lemon oil marinade. Not gonna lie, it turned out pretty well! In fact, it’s probably the juiciest chicken I’ve made yet!
This morning I was wondering if that had to do with the fact that I used lemon essential oil so I did some research. *Disclaimer: I’m not at all a chemist, professional chef, or any other type of scientist my opinions may not be entirely correct.* From what I understand, acid (in this instance, the lemon oil) breaks down certain proteins in the chicken that allows the juices to flow more easily. However, if your marinade is really acidic and you let the meat sit too long (2+ hours), the meat toughens back up. Basically, acidic marinade = less marinating time for best results. And even though there were only a few drops of lemon oil, don’t forget that essential oils are highly concentrated, so a few drops can equal a lot of lemon juice! Last night I didn’t know any of this and got lucky and my time crunch meant marinating for only 30min which turned out to be a perfect amount of time for the lemon oils to do their magic!
I’m definitely excited to make this marinade again! It was perfect for our Lemon Chicken Salad (recipe below), but would be perfect with a side of potatoes or rice, and grilled veggies, too! And I’m also going to be adding doTERRA Lime Essential Oil to my next LRP order so I can compare Lime vs. Lemon marinades.
Do you cook with essential oils? What are your favorite recipes?
Recipe – Pan-Seared Lemon Chicken Salad
- 4 drops lemon oil
- 3 green onions, sliced
- 2 cloces garlic, minced
- 2 tbsp olive oil
- 1 tbsp water
- 1 tsp cayenne pepper
- Salt and pepper, to taste
- 5 lb chicken thighs, boneless
- 5 cups salad greens (kale, spinach, chard, romaine lettuce)
- 2 large carrots, julienned
- ½ small onion, thinly sliced
- 1 cup roasted cauliflower
- 5 tbsp olive oil
- 2 drops lemon oil
- 1 tsp garlic powder
- Salt and pepper, to taste
Combine all marinade ingredients and chicken in a ziplock bag or bowl and stir to mix ingredients. Marinade for 30min.
While waiting for the chicken to marinade, prepare salad greens, julienne carrots, slice onion, and chop and roast cauliflower in oven or pan (toss with olive oil and roast at 450 degrees F for 15-20min or until tender; saute in pan with oil until tender).
Combine salad ingredients in large bowl and set aside.
Heat olive oil in large cast iron pan over medium high heat. Place chicken thighs in pan and let sit for 5-7min, until a golden brown crust forms and the chicken thighs can be easily flipped over.
In the meantime, combine all salad dressing ingredients in a small bowl and whisk until well combined.
Flip and cook for another 5-7min, or until the juices run clear. Remove and rest on a cutting board before slicing and adding to salad. Toss with salad dressing and enjoy!