Yesterday, I decided to broil this in the oven since the weather wasn't good for grilling outside. This is a very tender chicken -marinated, and then broiled with sour cream, herbs & spices. I served it over Saffron Rice (with mushrooms, green onions and pimento peppers). I rounded off the meal with small green English peas and a salad; diet Cheerwine (a soft drink) and a slice of my Layered Red Velvet Cheesecake Pie. An enjoyable Sunday afternoon meal (or any day of the week).
1Place chicken into a medium bowl or casserole dish. Pour the Lea & Pdrrins Marinade for Chicken over chicken. Marinate in the refrigerator for one hour (Can marinate for up to 3 hours).
2Remove chicken from marinade and shake off excess marinade.
Sprinkle the Thyme, seasoned salt and lemon pepper (that have been mixed together) over both sides of the chicken.
3Rub (or spoon) sour cream liberally on chicken (both sides).
4Place chicken in a 2-quart casserole dish that has been sprayed with non-stick cooking spray.
5Set oven to broil at 450 degrees. Broil chicken uncovered for 20 minutes. Cover and cook 30 more minutes (Uncover last 10 minutes) until juices run clear -when you stick the end of the knife into center of a piece of chicken.
6Serve over the vegetable laden Saffron rice.
FOR THE RICE: Bring the water and chicken stock to a boil; add the rice and onions. Cook, covered 20 minutes. Then uncover and add mushrooms and pimento peppers; re-cover and cook 5 more minutes; fluff with a fork.
7Serve the chicken on top of the rice. Enjoy with a salad and green vegetable -or sides of your choice.