two lemon basil chicken
(2 ratings)
This chicken is lemony and fresh tasting, very flavorful because of the lemon and basil and cumin, and very moist. It is always a hit with my family and goes well with scalloped potatoes and corn (the mellowness of the potatoes and sweetness of corn balance out the plate). I like to add just a little bit of red pepper flakes for a little kick, but there are some who sprinkle on more when its on the plate to make it very spicy!
(2 ratings)
yield
8 -10
prep time
20 Min
cook time
40 Min
Ingredients For two lemon basil chicken
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10chicken thighs
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1/2 cextra virgin olive oil
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1/4 cbalsamic vinegar
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1/4 csesame oil
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2lemons
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2 Tbspsea salt
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2 Tbsppepper
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2 Tbspginger powder
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4basil leaves, dried
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1/2 tspred pepper flakes
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2 Tbsppaprika
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1 1/2 Tbspcumin
How To Make two lemon basil chicken
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1Wash chicken; pat dry. Put all thighs in a plastic mixing bowl.
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2Pour in oils and vinegar. Juice both lemons into the bowl. Mix it up with your hands, coating all the thighs.
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3Using one hand to pick up chicken, season with sea salt (not too much because a little goes a long way), pepper, ginger powder and cumin.
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4When chicken is thouroughly coated, cover bowl with plastic plate or plastic wrap, and let marinate in fridge for about 4 hours.
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5When ready, take out chicken bowl and let it rest on counter while warming oven to 400*. Line baking pan with foil, arrange chicken in pan, and pour marinade over chicken.
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6Sprinkle red pepper flakes and paprika on top of chicken.
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7Bake uncovered 40 minutes. Chicken is done with juices run clear.
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8When you take the chicken out, sprinkle tops with basil leaves; just crush them in your fingers.
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9Cover chicken pan with foil and let rest for about 15 minutes; serve and enjoy :)
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