
Lemon Pepper ChickenRecipe by Chef Heidi Fink Prep time 20 mins Cook time 15 mins Ready in 35 mins Yield Serves 4 to 6 Juicy and delicious, this Lemon Pepper Chicken is perfect for a busy family. This recipe doubles easily, and the chicken makes great leftovers, either in sandwiches, wraps, or salads. Ingredients finely grated zest of 1 lemon 60 ml (1/4 cup) lemon juice, preferrably fresh 75 ml (5 Tb) vegetable oil 5 ml (1 tsp) oregano 2.5 ml (1/2 tsp) salt 2.5 to 5 ml (1/2 to1 tsp) freshly ground black pepper 4 ml (3/4 tsp) sugar 1 clove garlic, peeled and minced very fine, or grated 1 kilo (2-1/4 lb) boneless skinless chicken breast Directions To prepare marinade: In a large bowl, mix together the lemon zest, lemon juice, oil, oregano, salt, pepper, sugar and garlic. Mix well. To prepare the chicken breast: slice the thick part of the breast in half (like a bagel) to make thinner cutlets. Cut the large piece in two. You will end up with three pieces of chicken breast that are approximately the same size and thickness. Add prepared chicken to the bowl with the marinade and stir to mix well. Cover and marinade for 30 to 60 minutes, stirring occasionally. You can also put the chicken in the fridge (the marinated chicken can be transferred to a container first for easier storage). Allow to marinate for a maximum of 12 hours. When ready to cook, drain chicken well and discard marinade. You can bake this chicken in an air fryer set to 400 F, OR grill it on a preheatd grill for about 3 minutes per side. Internal temperature of the chicken should register 165 F (74 C) on an instant reading thermometer.

Lemon Pepper ChickenRecipe by Chef Heidi Fink

Prep time 20 mins
Cook time 15 mins
Ready in 35 mins
Yield Serves 4 to 6

Juicy and delicious, this Lemon Pepper Chicken is perfect for a busy family. This recipe doubles easily, and the chicken makes great leftovers, either in sandwiches, wraps, or salads.

Ingredients

finely grated zest of 1 lemon
60 ml (1/4 cup) lemon juice, preferrably fresh
75 ml (5 Tb) vegetable oil
5 ml (1 tsp) oregano
2.5 ml (1/2 tsp) salt
2.5 to 5 ml (1/2 to1 tsp) freshly ground black pepper
4 ml (3/4 tsp) sugar
1 clove garlic, peeled and minced very fine, or grated
1 kilo (2-1/4 lb) boneless skinless chicken breast

Directions

To prepare marinade: In a large bowl, mix together the lemon zest, lemon juice, oil, oregano, salt, pepper, sugar and garlic. Mix well.
To prepare the chicken breast: slice the thick part of the breast in half (like a bagel) to make thinner cutlets. Cut the large piece in two. You will end up with three pieces of chicken breast that are approximately the same size and thickness.
Add prepared chicken to the bowl with the marinade and stir to mix well. Cover and marinade for 30 to 60 minutes, stirring occasionally. You can also put the chicken in the fridge (the marinated chicken can be transferred to a container first for easier storage). Allow to marinate for a maximum of 12 hours.
When ready to cook, drain chicken well and discard marinade. You can bake this chicken in an air fryer set to 400 F, OR grill it on a preheatd grill for about 3 minutes per side. Internal temperature of the chicken should register 165 F (74 C) on an instant reading thermometer.