Lemon Garlic Chicken
Thin cutlets, a sharp lemon and garlic marinade, and four minutes a side in a hot skillet. Dinner in under twenty minutes once it has soaked.
Ingredients
Tap an ingredient to check it off as you prep.
Cooking steps
Zest the lemon into a bowl, then squeeze in the juice of one half. Keep the other half for slicing later.
Add the olive oil, garlic, oregano, basil, chilli flakes and parsley to the bowl and whisk.
Lay the chicken breast flat and slice it horizontally into two thin cutlets. Pound lightly if one end is thicker.
Pat the cutlets dry, season both sides with salt and pepper, and turn them in the marinade until coated. Cover and refrigerate for 30 minutes, up to 2 hours.
Heat 2 teaspoons of olive oil in a heavy skillet over medium heat until it shimmers.
Lay in the cutlets without crowding and sear for about 4 minutes a side until golden and just cooked through (71C in the centre).
Take the pan off the heat, tent the chicken loosely with foil and rest 5 minutes. Slice the remaining lemon half while you wait.
Top with chopped parsley and lemon slices and serve.
Secrets to tender lemon garlic chicken
- Cut into cutlets, not just pounded. Two thin pieces cook evenly in 8 minutes and drink up more marinade than one thick one.
- Medium heat, not high. The garlic and lemon in the marinade burn on a screaming pan.
- Do not skip the rest. Pull at 71C and the 5 minutes under foil carries it to 74C without drying.
- Coriander for parsley: same quantity, same freshness, easier to find.
- Chicken thighs: boneless thighs work as they are, no need to slice. Give them 5 to 6 minutes a side.
- Add a pan sauce: after the chicken comes out, pour 2 tablespoons of water into the hot pan, scrape, add a knob of butter and pour over.
- Keeps 3 to 4 days in the fridge. Reheat gently in a covered pan with a spoon of water so it does not dry.
- The marinade can be made 2 days ahead and kept in the fridge. Do not leave chicken in it longer than 2 hours, the lemon starts to cure the meat.
Frequently Asked Questions
Can I grill instead of pan-frying?
Yes. Same marinade, 3 to 4 minutes a side on a hot grill pan.
Can I marinate overnight?
No. The lemon juice turns the surface chalky after about 2 hours. Thirty minutes to 2 hours is the window.
Can I use bottled lemon juice?
Fresh is better here, because the zest does half the work and a bottle has no zest. If bottled is all you have, use it for the marinade and skip the zest; the flavour will be flatter.
What do I serve it with?
Rice, roasted potatoes, a salad, or tucked into a roti or pita with yogurt.
Why is my lemon garlic chicken bitter?
The garlic burned. The marinade leaves garlic and lemon zest on the surface, and both catch on a very hot pan. Keep the heat at medium and take the chicken off as soon as it is golden.
