Except for the chicken, the rest of this isn’t really measured, so these are my best guesses. I just chuck a bunch of the stuff together until it “looks right”
2 1/2 to 3 lbs. boneless, skinless, meaty chicken pieces (I prefer thighs, but breasts work well)
2 Tbsp cooking oil or Olive oil
1 1/2 to 2 Tbsp Dijon Mustard
1-2 Tbsp lemon juice
2 tsp lemon-pepper seasoning
1 1/2 tsp oregano, basil or italian seasoning, crushed
1/8 tsp cayenne pepper (I go a bit easy on this)
For better results, marinade the chicken at least 10 minutes in the sauce. If you have the time, marinade longer, up to overnight. If you are REALLY short on time, follow the broiling instructions.
Preheat a skillet over medium to medium-high heat. Place chicken in skillet. Cover and cook about 5-7 minutes each side or until chicken pieces are done. Serve.
If you are broiling. place chicken in the broiler, about 4 inches from the heat. Broil for about 3 minutes then turn. Use the sauce as a glaze and brush ckicken with it. Broil for another couple minutes then turn and brush again. Give it a few more minutes then check for doneness. When done, serve, brushing chicken with any remaining marinade.
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