To every thing there is a season, and a time for every purpose under the heaven.

Tuesday, April 12, 2011

Lemon Sage Chicken

This recipe is definitely a keeper! I used boneless, skinless chicken breasts and fresh sage from my herb garden. I browned them in a skillet 'til about half done, and finished them in the oven. Next time, we'll grill them.

Lemon Sage Chicken


  • 2 pounds chicken pieces
  • 1/4 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • 1 tablespoon lemon zest
  • 3 tablespoons chopped fresh sage
  • 1 clove garlic, crushed and chopped
  • 3/4 teaspoon salt (reduce to 1/4 teaspoon if using sodium-containing chicken)
  • 1/2 teaspoon ground black pepper


Stir the olive oil, lemon juice, lemon zest, sage, garlic, salt, and pepper until all the ingredients are thoroughly combined. Pour the lemon-sage marinade into a large glass baking dish; add the chicken to the dish, turning the pieces once to coat with the marinade. Cover the dish and refrigerate the chicken for 1 hour, turning the pieces once every 15 minutes. (Laura sez: just put it all in a zip-lock bag, mush it all together, and squeeze out all the air. No need to turn every 15 min.)

Preheat a grill or brush a large skillet with oil and set it over medium-high heat. Arrange all the chicken pieces on the grill or place the chicken, in batches, into the hot skillet. Discard the marinade. Cook the chicken for 4 to 6 minutes on each side. The chicken is done when the thickest part feels firm to the touch and tests 165F on an instant-read thermometer. Serve hot as an entree or refrigerate the chicken and serve it sliced in a salad.

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