Lemon Chicken

Lemons are falling off my tree so  I am trying to think up ways of using them up besides lemonade. My previous post (lemon drizzle cake) was one of them.  We had Jollof rice but no protein to go with it, so this was a quick solution.

Ingredients:

Chicken fillet
Black peppercorn
Red Pepper Flakes
Zest and Juice of 1 lemon
Honey
Olive oil
Chicken Bouillon

What you’ll need
Frying pan (oven safe)
Oil Spritzer bottle ( or spray oil if that is what you have)
Ziploc bag
Spice mortar and pestle
Oven baking tray
Food thermometer

What I did:
Using a spice mortar, I grounded all the dry spices together with lemon zest and juice, and added honey (I found the mixture too tart, so added honey to sweeten it a little) and oil. I put the chicken in a ziploc bag and added the marinade sauce and kept in the fridge for a couple of hours.  Later the marinaded chicken was browned on both sides in a frying pan and moved while still in the pan  into the preheated oven at 350F for a few minutes. I checked the temperature of the chicken until it was 74 Celsius /165 F; took it out of the oven and let it rest for a few minutes before serving.

Taste:
The chicken was juicy and not dried out, the foretaste was the pepper and lemon in the background. It was a nice addition to the spicy Jollof rice.
lemon chicken

Until next time! Keep experimenting 🙂

be well

 

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