Two Lemon Basil Chicken

Monica H

By
@MonisiaH

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!


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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

40 Min

Ingredients

10
chicken thighs
1/2 c
extra virgin olive oil
1/4 c
balsamic vinegar
1/4 c
sesame oil
2
lemons
2 Tbsp
sea salt
2 Tbsp
pepper
2 Tbsp
ginger powder
4
basil leaves, dried
1/2 tsp
red pepper flakes
2 Tbsp
paprika
1 1/2 Tbsp
cumin

Directions Step-By-Step

1
Wash chicken; pat dry. Put all thighs in a plastic mixing bowl.
2
Pour in oils and vinegar. Juice both lemons into the bowl. Mix it up with your hands, coating all the thighs.
3
Using 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.
4
When chicken is thouroughly coated, cover bowl with plastic plate or plastic wrap, and let marinate in fridge for about 4 hours.
5
When 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.
6
Sprinkle red pepper flakes and paprika on top of chicken.
7
Bake uncovered 40 minutes. Chicken is done with juices run clear.
8
When you take the chicken out, sprinkle tops with basil leaves; just crush them in your fingers.
9
Cover chicken pan with foil and let rest for about 15 minutes; serve and enjoy :)

About this Recipe

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