Lemon Pepper Chicken
Lemon Pepper Chicken
The traditional approach marinates the chicken and then bakes it in the oven. This recipe skips the marinating and cooks the chicken on the stove top to shorten the whole process.
You can use all sorts of cuts, including chicken breast, to cook this recipe. However, I strongly recommend you use skin-on boneless thighs. The thigh is more juicy and tender after cooking. It also absorbs flavor better. Plus, the crispy skin makes the dish tastes even better.
Prep Time: 5mn
Cook Time: 5mn
Total Time: 10mn
INGReDIeNTS
- 2 pieces skin-on boneless chicken thigh (or 1 chicken breast, or 2 skinless boneless thighs)
- 1 lemon (or 2 tablespoons lemon juice)
- Salt and pepper
- 2 big cloves garlic (or 1/2 teaspoon garlic powder), made into paste with a garlic press or minced finely
- 1 tablespoon butter
- (optional) Grated parmesan and chopped basil for garnish
DIReCTIoNS
1. Score the thick part of the chicken thigh with a knife. Pound the chicken into a thin piece (1/4 inch thick). If using chicken breast, cut into two thin pieces (like butterflying, but cut it all the way through). Gently pound the two pieces without breaking them apart.
2. Drizzle plenty of lemon juice on both sides of each piece.
3. Generously season both sides with salt and pepper.
4. Place chicken skin side down. Press one clove’s worth of garlic paste (or minced garlic or half the powder) on each thigh. Rub to spread the paste so the thigh is covered evenly with garlic.
5. Heat butter in a large skillet over medium high heat until melted.
6. Place chicken into the skillet, skin side down. Press a few times with spatula, so the skin will be charred evenly. Place an oil splatter screen on top.
7. Cook the skin side for 2 minutes. Then flip the chicken every 1 to 2 minutes, until .......?????????????
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