Sesame Lemon Chicken

This recipe was a direct result of not knowing what to cook for Mothers Day.

I love lemon flavouring with many types of meat, especially chicken. I know my wife does as well. I also know that lemon is the perfect base to start a marinade with, the acid levels are perfect especially for a short marinade. I also needed an oil to go with that lemon and sesame seemed like a good fit, I could have used an olive or even a Canola oil, sesame just seemed right.

I call for fresh lemon juice and zest, I didn’t use these though. I have doubts about how many of you have the ingredients that I used in your house (if you do, awesome..truly). I used around 250ml lemon juice that I had squeezed fresh a couple of months ago, lemon juice is pretty hearty and will be hard pressed to go bad.  I also used lemons that I had salted and brined in juice a couple of months previous. It was my first time using them and it turned out perfect.  I will add the recipe’s for the Preserved Lemons soon.

The recipe also calls for 4 chicken breasts with the skin on, use whatever you would like just adjust cooking times accordingly, and take the temperature of the food. Do not cut it to check for doneness, buy yourself a meat thermometer and check it that way (you are looking for 165). I used 2 full breasts, then deboned and trimmed them up for cooking, leaving the skin on (saving the bones for soup at a later date).

HARDWARE NEEDED:
Non-reactive bowl (glass or stainless steel) or ziplock bag, cutting board, sharp knife, tongs, instaread meat thermometer

INGREDIENTS:
4 chicken breasts, skin on (if you choose)
250 ml of fresh squeezed Lemon Juice
30 ml of Sesame Oil
5 ml of Kosher Salt
5 ml of fresh ground Black Pepper
1 clove garlic
Zest of 1/2 lemon (I used 1/4 preserved lemon peel diced finely)
1 ml (pinch) of ground Chipotle (or use Cayenne)

MAKE IT:
Set your chicken aside and mix together all remaining ingredients in a non reactive bowl or container. Place your chicken into this mix and make sure that it covers it as much as possible.  If you have decided to use a zip lock bag instead of a bowl pour everything into the bag, including the chicken at the same time. Then close the bag, remove as much of the air as possible then shake vigorously to mix. Personally I try not to use containers like zip lock bags as much as possible, environmental concerns and all.

Let this mix stand for at least 30 minutes, a couple of hours is excellent as it will draw more of the mixture into the meat ensuring that the flavours are throughout the product. You could do this overnight (I have).

At least 30 minutes before you start cooking the chicken remove it from the refridgerator. Cold chicken has a tendency to stick to a hot grill so you want it slighter warmer than fridge cold. Heat your charcoal or gas grill to around 400.

Once the grill has been heated cook your chicken until internal temperature reaches 165 degrees. It will take about 20 minutes if you have a boneless chicken breast, about 25-28 minutes if it is bone in chicken breast. Once it has reached the proper internal temperature remove it from the grill, tent and let rest for 5-8 minutes before serving.

Enjoy

Editors Note: Sorry there are no pictures with this recipe yet, Beth usually takes the pictures and unfortunately I wouldn’t let her as I wanted her to enjoy her Mothers Day meal – next time we cook this I will definitely have her take the images that should accompany this.

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