Island Chicken

I made this recipe for just a casual nite of chicken dinner...Not expecting anything Grand...The recipe looked so simple and I didnt really feel like making a fuss.  It says you can marinate it up to 10 hours but I only did for 3 (another reason I wasnt expecting Grandeur).  I COULD NOT HAVE BEEN MORE WRONG!! This 'simple' marinade had more flavor after only 3 hours than ANY Ive ever used before. Incl. packets, bottles, you name it!  I was STUNNED at how fantastic and flavorful this chicken was.  I also had some leftover Shrimp that I marinated in it, as well.   In fact, I loved it so much that I used the same marinade on steaks 2 days later that were just as good!!  It was soo simple, just Marinate and Bake! VOILA!!!
Also, the ingredients are just random things Im sure are sitting on your fridge door!
I found the recipe here.  Im a HUGE fan of her's and she never lets me down :) 
I doubled this recipe for 6 breasts.

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

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.

Enjoy, Dani-