Rachael Ray's Honey-And-Lemon Marinated Chicken |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This came from Everyday with Rachael Ray. She cooked this in the oven but I put it on the grill. I seared the chicken skin side down on direct heat until browned then flipped the chicken and cooked the breasts on indirect heat for around 30 minutes. Ingredients:
1 lemon, juice and zest of, large |
3 tablespoons honey |
2 teaspoons garlic, finely chopped |
1 1/2 teaspoons ground cumin |
1 teaspoon dried oregano |
1/2 cup extra virgin olive oil |
2 tablespoons extra virgin olive oil |
4 chicken breast halves, skin on |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 400°F
2. Line a baking sheet with foil.
3. In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and 1/2 cup of the olive oil.
4. Place the chicken breast in a glass dish that holds them snugly in a single layer and add the marinade.
5. Cover with wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally.
6. Heat the remaining 2 Tablespoons olive oil in a large skillet over medium-low heat.
7. Pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet.
8. Cook until the skin is browned and crisp, about 5 minutes.
9. Transfer the chicken, skin side up, to the prepared baking sheet.
10. Bake until cooked through and the juices run clear, about 20 minutes.
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