Easy Lemon and Herb Blackened Chicken Recipe - Allrecipes.com
Easy Lemon and Herb Blackened Chicken Recipe
  • READY IN hrs

Easy Lemon and Herb Blackened Chicken

Recipe by  

"A very flavorful lemon chicken. Easy to prepare and quick to cook. Serve with rice, salad, or potatoes and a green vegetable."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Whisk 1 cup lemon juice, olive oil, and marjoram together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, stirring occasionally, for 2 hours. Remove chicken from marinade; discard marinade.
  2. Heat vegetable oil in a skillet over high heat. Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 10 mins
  • READY IN 2 hrs 15 mins

Footnotes

  • Cook's Note:
  • If preferred you can cook the chicken for the last few minutes in the marinade; just make sure the marinade comes to a boil.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews More Reviews

Jul 23, 2014

The flavors were good - lemon was prominent but not overpowering, and the seasoning tasted good with the lemon. These came out moist and tender. The only changes I made were to marinate it in a freezer ziplock bag, because I feel that coats the chicken better and to use garlic-infused grape seed oil in the marinade because I ran out of olive oil. This is a simple recipe, perfect for a quick weeknight dinner. I threw the chicken in the marinade before the gym and cooked chicken for 10 minutes after the gym. I could have maybe cooked it another minute on each side for an even darker color, but it was still very tasty! Served with a side of Thin Spaghetti with Garlic, Red Pepper, and Olive Oil (see other recipe from AR). I will definitely make this chicken again soon!

 
Feb 24, 2014

Very flavorful! I added a little basil but that was really the only change I made. Leftovers were great on salad the next day.

 

2 Ratings

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Nutrition

  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 26.8 g
  • 54%
  • Sodium
  • 64 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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