Originally posted February 12, 2014

easy chicken

easy chicken by joanie

This is a super easy way to make a super delicious chicken that you can add to anything. It's really flexible. I make it for my kids' lunch and add it to caesar salad, toss it with roasted broccoli, slip it into Asian noodles for protein... I mean, anything. I cook at least 4 pieces and save half for another day's lunch.

Brown sugar adds a level of caramelization, but I rarely use it.

Ingredients

  • 4 boneless skinless chicken thighs or breasts
  • 2 tbsp extra-virgin olive oil
  • 1 clove garlic, pressed or minced
  • 1/2 lemon, juiced
  • 1/2 tsp brown sugar (optional)
  • 1/4 tsp kosher salt
  • fresh ground pepper

Directions

If you're using breasts, butterfly the thick end to even out the thickness of the meat.

Arrange chicken in a bowl, ragged side up. Drizzle olive oil. Add garlic, lemon juice, sugar (if using), salt, and pepper. Using tongs or a fork, move the chicken around to mix the ingredients and full coat each piece. Set aside.

Heat a skillet over medium-high heat. Add the chicken, ragged side down. When it takes on color, turn over (about 5-10 minutes). Cook until it just loses its pink inside, about 15-20 minutes total.

Set aside to rest briefly before slicing.

less than 30 minutes

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