I don't buy whole chickens or chicken thighs or legs (to my mom's disappointment). I really only buy chicken breasts. This week, split chicken breasts (with skin and bones) were on sale. I bought them and decided to try out an Indian-styled marinade.
Marinade: yogurt, curry powder, sliced white onion, minced garlic, minced jalapeno pepper, salt & pepper
Directions: remove the skin from the chicken and marinade for a day in the refrigerator. Heat oil in a pan and cook chicken breasts (void of any marinade) for 5 minutes on the first side (boneless) and 3 minutes on the second side. Bake chicken breasts in the oven at 350 for 15 minutes (time varies on the size of your chicken: use the thermometer to make sure the temperature reaches 165). Let the chicken rest for about 10 minutes before cutting.
Note: discard any remaining marinade!!! (This was really hard b/c it looked and smelled amazing.)
Marinade: yogurt, curry powder, sliced white onion, minced garlic, minced jalapeno pepper, salt & pepper
Directions: remove the skin from the chicken and marinade for a day in the refrigerator. Heat oil in a pan and cook chicken breasts (void of any marinade) for 5 minutes on the first side (boneless) and 3 minutes on the second side. Bake chicken breasts in the oven at 350 for 15 minutes (time varies on the size of your chicken: use the thermometer to make sure the temperature reaches 165). Let the chicken rest for about 10 minutes before cutting.
Note: discard any remaining marinade!!! (This was really hard b/c it looked and smelled amazing.)
marinade
seared on both sides and ready for the oven
the final product
What can I say? I'm pretty impressed with myself. The chicken turned out super juicy, flavorful and it looks pretty darn good too!
2 comments:
this looks awesome . . . i am addicted to your blog! everything is fun and easy and that helps a busy mom like me.
Great twist on the chicken. I made this yesterday, it was awesome.
Ana
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