Now it’s time for something simpler: chicken with lemon! I suppose if you grill this on the barbecue will be even tastier, but because the whole point of these recipes are to get done when you come home for work, there is seldom time to fire up the barbecue (unless you use the gasol type, but I consider that half cheating!). Anyway, nothing can go wrong with chicken served with rice and a simple salad!
Ingredients
- 800 g boneless skin on chicken thighs (or bone in drumsticks)
- 2 lemons (zest of 1, juice of both)
- 5 garlic cloves, finely grated or crushed
- 2–3 tbsp rapeseed or olive oil
- 1 tsp sweet paprika
- ½ tsp chilli flakes or piri piri (to taste)
- 2 bay leaves, crumbled
- 1¼ tsp salt + black pepper
- 1 tbsp butter for basting (optional)
- To serve: rice or boiled potatoes, salad, lemon wedges
Steps
- Marinate (10 min): Mix lemon juice & zest, garlic, oil, paprika, chilli, bay, salt & pepper. Toss chicken to coat while you heat a grill pan or oven grill (250 °C).
- Sear/Grill: Pat chicken lightly dry. Grill or pan sear skin side down 4–5 min until nicely browned; flip 3–4 min. (For thick pieces, finish 8–10 min in a 200 °C oven.)
- Baste: Melt butter with any leftover marinade; brush over chicken for the last minute. Squeeze extra lemon if you like.
- Serve: Rest 2–3 min. Plate with rice or potatoes and salad; spoon over the garlicky juices.
Notes & swaps
- If you have red palm oil, swap in 1 tbsp for part of the oil for more Angolan character.
- Oven only: roast at 220 °C for 20–25 min, then broil/grill 2–3 min to brown.
Lambros' kitchen travellog 