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Honey-and-Lemon-Marinated Chicken

June/July 2006

Honey-and-Lemon-Marinated Chicken

Emily Nathan enlarge

By: John Ash
Part of this menu: How to Marinate »
New to marinating? As a general rule, small pieces of meat and poultry should soak for no more than 2 hours; and whole chicken for no longer than overnight.

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PAIR WITH:

Bodegas Cerrosol Verdejo Rueda 2004 (Spain)


  • 4 Servings
  • Prep 10 min + marinating
  • Cook 25 min

Ingredients:

  • Juice and zest of 1 large lemon (3 tablespoons juice)
  • 3 tablespoons honey
  • 2 teaspoons finely chopped garlic
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon 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 freshly ground pepper

Directions:

  1. Preheat the oven to 400°. 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 glass dish that holds them snugly in a single layer and add the marinade. Cover with plastic wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally.

  2. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-low heat. Pat the 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.
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