Best 2 Lemon Chicken With Garlic Chile Oil Recipes
**Aromatic Lemon Chicken with Garlicky Chile Oil: A Symphony of Flavors**
Indulge in the tantalizing flavors of this Lemon Chicken with Garlic Chile Oil, a culinary masterpiece that harmonizes the bright zest of lemon, the aromatic fragrance of garlic, and the fiery kick of chile oil. This delectable dish promises an unforgettable journey for your taste buds, leaving you craving for more. The tender chicken, marinated in a zesty blend of lemon juice, garlic, ginger, and aromatic spices, is pan-fried to perfection, resulting in a crispy golden exterior and a succulent, juicy interior. Drizzled with a vibrant garlic chile oil, this dish delivers a symphony of flavors that will awaken your senses. Accompanied by a selection of flavorful recipes, including a refreshing cucumber salad, a tangy lemon tahini sauce, and a fluffy garlic rice, this Lemon Chicken with Garlic Chile Oil promises a complete and satisfying dining experience.
GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE
There's nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper. But there's everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan. What was once timid and a little dull turns vibrant, tangy and impossible to stop eating. And the only real extra work is chopping the garlic and a little parsley for garnish. In this dish, the cut of chicken is less important than the pungent pan sauce. Most people will probably want to use the workhorse of all poultry dinners, the boneless, skinless breasts. But the thighs cook nearly as quickly, and have a greater margin of error in terms of doneness. Overcook your breasts by even a minute, and you'll get dry, tough meat. Thighs are more forgiving. However, if your family insists on white meat, you can substitute breasts and subtract about 3 minutes from the cooking time. There is no need to mention the anchovies until after people have complimented you on the meal.
Provided by Melissa Clark
Categories dinner, quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
- Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
- When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
- Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 4 grams, Sodium 604 milligrams, Sugar 0 grams, TransFat 0 grams
LEMON GARLIC CHICKEN
I made this randomly and it was delicious.
Provided by Violet Kenow
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat.
- Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
- Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 214.4 calories, Carbohydrate 4.7 g, Cholesterol 85 mg, Fat 10.5 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 5.6 g, Sodium 1275.4 mg, Sugar 1.4 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
- Choosing the Right Chicken: For this recipe, it's best to use boneless, skinless chicken breasts or thighs. If you're using chicken breasts, slice them into 1-inch pieces. If you're using chicken thighs, cut them into 1-inch cubes.
- Marinating the Chicken: Marinating the chicken in the soy sauce, rice wine, garlic, and ginger helps to infuse it with flavor and keep it moist during cooking.
- Making the Garlic Chile Oil: The garlic chile oil is what gives this dish its signature flavor. Be sure to use a good quality olive oil and fresh garlic and chiles. You can adjust the amount of chiles you use depending on your desired level of heat.
- Cooking the Chicken: When cooking the chicken, be sure to sear it over high heat until it's golden brown on all sides. This will help to lock in the flavor and prevent the chicken from drying out.
- Adding the Lemon Sauce: The lemon sauce is made with chicken broth, lemon juice, and cornstarch. It's important to add the cornstarch slurry slowly, whisking constantly, to prevent the sauce from becoming lumpy.
- Serving the Dish: Serve the lemon chicken with garlic chile oil over rice or noodles. You can also garnish it with fresh cilantro or scallions.
Conclusion:
Lemon chicken with garlic chile oil is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's packed with flavor and sure to please everyone at the table. So next time you're looking for a quick and tasty recipe, give this one a try!
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