Lemon Pepper Chicken Marinade
Ingredients
- 500 grams Boneless chicken
- 2 tbsp Lemon juice
- 1½ tbsp Lemon zest
- 1½ tbsp Coarsely crushed black pepper
- 1½ tbsp Garlic paste
- 1½ Olive oil or any neutral oil
- ¾ tsp salt
- 1 tsp Honey or Sugar (optional)
Instructions
Marination:
- Take a mixing bowl and add lemon juice, lemon zest, black pepper, and garlic paste.
- Add oil, salt, and honey, then mix everything until well combined.
- Add cornflour if using and mix to form a slightly thick marinade.
- Add the chicken pieces to the bowl.
- Massage the marinade into the chicken thoroughly so every piece is well coated.
- Cover and refrigerate for at least 1 hour or up to 8 hours.
- Divide into portions and freeze if storing for later use.
Cooking:
- Remove marinated chicken from the fridge and let it rest at room temperature for 10–15 minutes.
- Heat a pan or grill on medium-high heat and lightly grease it.
- Place the chicken pieces evenly without overcrowding.
- Cook for 5–6 minutes on one side until golden and slightly charred.
- Flip and cook the other side for another 5–6 minutes until fully cooked.
- Add a little butter at the end and toss for extra flavour if desired.
- Remove from heat and let it rest for 2–3 minutes before serving.
Notes
Pro Tips:
- Use fresh lemon zest to enhance aroma and flavour.
- Do not over-marinate, as excess acid can make chicken mushy.
- Cook on medium-high heat for a perfect balance of sear and juiciness.
- Let the chicken rest after cooking to retain juices.
- Slight charring adds a smoky and rich taste.
