Broiled Chicken
I love this chicken because it's so tender and flavorful. Also, it works well with just about everything: quinoa, rice, salad, etc. I like it with pasta and alfredo sauce and the leftovers make delicious chicken salad. One thing I do NOT recommend for these leftovers is chicken soup. The lemon flavor in the chicken just doesn't work for that dish. But other than that, it's great! Get your chicken in the marinade the night before or in the morning so that at dinner time you just need to pop it in the oven.
Chicken Breasts (up to 10)
1 cup lemon juice
1/2 cup olive oil
2-3 tsp ginger
1 tsp cumin
2-4 Tbs brown sugar
2 tsp salt
Combine marinade ingredients in a 9x13 baking dish. Add chicken breasts and marinate for at least 2 hours (up to 24 hours if chicken is tough).
Remove chicken from marinade and place on a greased broiler pan. Broil on top rack at 500 for 5-10 minutes or just until the chicken starts to brown a little. Turn off the oven and let it sit for another 20 minutes to cook it through.
*This recipe can also be used for chicken tenders but you'll need to be really careful not to overcook them.
Chicken Breasts (up to 10)
1 cup lemon juice
1/2 cup olive oil
2-3 tsp ginger
1 tsp cumin
2-4 Tbs brown sugar
2 tsp salt
Combine marinade ingredients in a 9x13 baking dish. Add chicken breasts and marinate for at least 2 hours (up to 24 hours if chicken is tough).
Remove chicken from marinade and place on a greased broiler pan. Broil on top rack at 500 for 5-10 minutes or just until the chicken starts to brown a little. Turn off the oven and let it sit for another 20 minutes to cook it through.
*This recipe can also be used for chicken tenders but you'll need to be really careful not to overcook them.
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