Real Recipes From Real Home Cooks ®

two lemon basil chicken

(2 ratings)
Recipe by
Monica H
Michigan City, IN

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

  • 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

How To Make two lemon basil chicken

  • 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 :)

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