Rachael Ray's Honey-And-Lemon Marinated Chicken

“This came from Everyday with Rachael Ray. She cooked this in the oven but I put it on the grill. I seared the chicken skin side down on direct heat until browned then flipped the chicken and cooked the breasts on indirect heat for around 30 minutes.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F
  2. Line a baking sheet with foil.
  3. In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and 1/2 cup of the olive oil.
  4. Place the chicken breast in a glass dish that holds them snugly in a single layer and add the marinade.
  5. Cover with wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally.
  6. Heat the remaining 2 Tablespoons olive oil in a large skillet over medium-low heat.
  7. Pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet.
  8. Cook until the skin is browned and crisp, about 5 minutes.
  9. Transfer the chicken, skin side up, to the prepared baking sheet.
  10. Bake until cooked through and the juices run clear, about 20 minutes.

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