Two Lemon Basil Chicken

Monica H


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!

Featured Pinch Tips Video

★★★★★ 2 votes
20 Min
40 Min


chicken thighs
1/2 c
extra virgin olive oil
1/4 c
balsamic vinegar
1/4 c
sesame oil
2 Tbsp
sea salt
2 Tbsp
2 Tbsp
ginger powder
basil leaves, dried
1/2 tsp
red pepper flakes
2 Tbsp
1 1/2 Tbsp


1Wash chicken; pat dry. Put all thighs in a plastic mixing bowl.

2Pour in oils and vinegar. Juice both lemons into the bowl. Mix it up with your hands, coating all the thighs.

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.

4When chicken is thouroughly coated, cover bowl with plastic plate or plastic wrap, and let marinate in fridge for about 4 hours.

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.

6Sprinkle red pepper flakes and paprika on top of chicken.

7Bake uncovered 40 minutes. Chicken is done with juices run clear.

8When you take the chicken out, sprinkle tops with basil leaves; just crush them in your fingers.

9Cover chicken pan with foil and let rest for about 15 minutes; serve and enjoy :)

About this Recipe

Course/Dish: Chicken
Hashtags: #lemon, #Basil