Moms Lemon Chicken Recipes

MOM'S LEMON CHICKEN

Steps:

• Dredge chicken pieces in flour or cornstarch and brown in oil.
• Make braising liquid which consists of:.
• 4 tablespoons sherry.
• 4 tablespoons soy sauce.
• 1/4 teaspoons sugar.
• 2 cloves garlic, crushed.
• 1 slice fresh ginger, crushed.
• 1 teaspoons sesame oil.
• 2 whole star anise.
• 2 dried red chili peppers, broken in half.
• Pour over browned chicken pieces for about 15 minute or until tender.
• Combine 3/4 cup lemon juice and 3/4 cup sugar to make lemon sauce. Simmer for 10 minute.
• Meanwhile combine 2 teaspoons cornstarch and 2 teaspoons water, add to lemon -sugar mixture and cook until clear. Add grated lemon rind and pour over chicken.
• Garnish with green onions.

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

MOM'S LEMON CHICKEN

Steps:

• Combine lemon juice, olive oil, white wine and chicken breasts in a large glass bowl. Cover and refrigerate at least 4 hours, but preferably overnight.
• Preheat oven to 350°F. Coat a 13x9-inch baking dish with non-stick cooking spray.
• In a medium bowl, combine flour, lemon zest, salt and pepper. Remove chicken from marinade (discard remaining marinade) and lightly coat in flour mixture, shaking off excess.
• In a large skillet, heat 2 tbsp of the olive oil over medium heat. Add half the chicken breasts and cook until browned, about 3 minutes per side. Transfer browned chicken to the prepared baking dish and repeat with remaining 2 tbsp oil and chicken, adding to baking dish in a single layer.
• Sprinkle brown sugar over chicken breasts. Pour chicken broth and lemon juice around chicken. Top each breast with a lemon slice and bake for 20 minutes. Garnish with toasted sesame seeds.