Easy Lemon and Herb Blackened Chicken
This flavorful blackened lemon herb chicken is fast and easy to prepare; perfect for a weeknight dinner!
Whisk 1 cup lemon juice olive oil and marjoram together in a large glass or ceramic bowl.
Add chicken and toss to evenly coat.
Cover the bowl with plastic wrap and marinate in the refrigerator stirring occasionally for 2 hours.
Remove chicken from marinade; discard marinade.
Heat vegetable oil in a skillet over high heat.
Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear about 4 minutes per side.
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.