Thursday, 1 October 2009

Recipe #12: Lemon Chicken with Crushed Red Pepper

I first had a version of this chicken over at Joe and Amanda's.  The great thing about it is that it is easy and the chicken turns out so flavorful and moist!  It's really basic and has traditionally Turkish ingredients so I'm posting it here - although I'm pretty sure it's not authentic.

Lemon Chicken with Crushed Red Pepper

  • boneless, skinless chicken breasts (1 per person)
  • olive oil
  • juice from 2 lemons
  • salt
  • crushed dried chili peppers
Place the chicken in a large ziplock bag.  Drizzle in olive oil (about 1/4 cup for 4-6 breasts), lemon juice, salt and chili pepper.  I'm not putting measurements because it will depend on how many chicken breasts you're going to be marinating.  Basically you want to have a good amount of the marinade and it should be well salted.  Seal the bag and squish it around so that the marinade mixes and the chicken is thoroughly coated.  Let marinate for 1-4 hours.  You'll notice that the chicken starts to turn opaque from the lemon juice but that is fine.

Once you're ready to cook the chicken, simply dump the contents of the bag into a heated pan.  Simmer until chicken is cooked through.  Remove from pan and serve.  It's a little boring looking at this point so I topped mine with a little fresh parsley.  You could also transfer the cooked chicken to a hot frying pan and brown the outside quickly before serving.


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