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."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by 2Bleu photo by 2Bleu
Ready In:
35mins
Ingredients:
9
Serves:
4
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ingredients

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directions

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

  1. I am rating it a 5 star as it was great for us. We had 2 chicken breasts on a bbq after marinating for 3hrs and they were great and then the next day after they marinated for another day I cooked the other 2 breasts it in the oven in the marinade for 30mins as my chicken breasts were quite large and i didn't pre brown them so I did devate from the recipe though. Served with mashed potato & pumpkin mash & corn on the cob. Made for JUNE Beverage Tag: How Does Your Garden Grow?
     
  2. Mary, at your suggestion, I opted to use boneless skinless chicken breasts and I let it marinade overnight. The flavors do work very well together, but it is missing something. perhaps your way of on the grill would work better, or maybe coated with bread crumbs and fried in a little oil. I made it using Rachaels oven method and agree with the other reviewers, I wasn't blown away by it either, but there is definite potential if tweaked. I gave it 3-stars, which to us is not a bad rating, it means... We liked it. :)
     
  3. This was pretty good. I would definitely marinate it longer next time. The flavors worked well together.
     
  4. This was ok, but we weren't blown away by it. I let it marinate about an hour, and I really think a longer marinating time would've helped. Also, the 20 minute cook time was not nearly enough. I had to give it closer to an hour. The flavor was good though. I am sure on the grill it would be great!
     
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RECIPE SUBMITTED BY

I have two boys who will usually eat most things I put in front of them. As a single mom I use them as my guinea pigs....sometimes it works, sometimes it doesn't. I have a huge garden, blueberry and blackberry bushes. I am always looking for a new recipe. I have three cats (Xiao Mao, which means little cat in Chinese, Pumpkin and Max) and two border collies, Lucy and Grace. All my animals come from Rescue Agencies. <a href="http://s89.photobucket.com/albums/k217/winecoff8902/?action=view¤t=rsc002.jpg" target="_blank"><img src="http://i89.photobucket.com/albums/k217/winecoff8902/rsc002.jpg" border="0" alt="Photobucket"></a> <a href="http://photobucket.com" target="_blank"><img src="http://i89.photobucket.com/albums/k217/winecoff8902/lucyatpoppys005.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><a href="http://s89.photobucket.com/albums/k217/winecoff8902/?action=view¤t=006.jpg" target="_blank"><img src="http://i89.photobucket.com/albums/k217/winecoff8902/006.jpg" border="0" alt="Photobucket"></a><a href="http://s89.photobucket.com/albums/k217/winecoff8902/?action=view¤t=hilfiger001.jpg" target="_blank"><img src="http://i89.photobucket.com/albums/k217/winecoff8902/hilfiger001.jpg" border="0" alt="Photobucket">
 
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