Honey-and-Lemon Marinated Chicken
Binita Macleod
This marinade can be made ahead and refrigerated for up to a week. Use it for chicken, pork or rich, fatty fish like salmon or tuna.
ingredients
- Juice and zest 1 large lemon (3 tablespoons)
- 3 tablespoons honey
- 2 tablespoons finely chopped garlic
- 1 1/2 teaspoons ground cumin
- 1 teaspoons dried oregano
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 4 bone-in chicken breast halves, skin on (about 2 1/4 pounds)
- Salt and Pepper
directions
- 1
Preheat oven to 400 degrees.
- 2
Line a baking sheet with foil. In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and 1/2 cup of the olive oil. Place the chicken breasts in a shallow glass dish and add the marinade. Cover with plastic wrap and marinate for at least 30 minutes or up to 2 hours in a refrigerator, turning over the chicken occasionally.
- 3
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-low heat. Pat chicken dry, season with salt and pepper and place, skin side down, in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Transfer the chicken, skin side up, to the prepared baking sheet. Bake until cooked through and the juices run clear, about 20 minutes.
Source: Binita
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