Recipe

Lemon-pepper Chicken Recipe


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Ingredients
  • 2 tb Lemon juice
  • Lemon-Pepper Barbecue Sauce:
  • 1 tb Brown sugar
  • 1/8 ts Cayenne pepper
  • 1 1/2 ts Vegetable oil
  • 1/8 ts Ground allspice
  • 1/4 ts Paprika
  • 1/4 c sliced onion
  • 1 ts Dry mustard
  • 1 tb Cider vinegar
  • 8 Chicken breast halves or legs with thighs
  • 8 oz Tomato sauce
  • 1 Clove garlic, crushed
  • Stephen Ceideburg
  • 1 ts Dried basil
  • 1/4 ts Coarse ground black pepper
  • 1 Lemon, grated zest only

Directions
  • Step #1 preheat your trusty oven to 350 degrees.
  • Step #2 Strip skin from chicken & discard.
  • Step #3 Trim off fat.
  • Step #4 Coat each piece of chicken with about 2 tbsps Lemon-Pepper Barbecue Sauce.
  • Step #5 Arrange in single layer in baking pan.
  • Step #6 Bake 45 mins to 1 hr, or until juices run clear when thickest part is pierced.
  • Step #7 Per serving (chicken breast): 171 calories, 27 grams protein, 4 grams fat, 73 milligrams cholesterol, 5 grams carbohydrate, 235 milligrams sodium.
  • Step #8 Per serving (chicken leg & attached thigh): 336 calories, 16 grams fat, 138 milligrams cholesterol, 40 grams protein, 7 grams carbohydrate, 476 milligrams sodium.
  • Step #9 LEMON-PEPPER BARBECUE SAUCE Makes 1 c (Enough to cover 8 chicken pieces) Use this as a basting sauce and/or marinade for skinless chicken pieces or for lean pork roasts & chops.
  • Step #10 Lemon Pepper Barbecue Sauce In small heavy saucepan over med-heat/flame, cook onion in oil until softened, stirring often.
  • Step #11 stir in the garlic and cook a min longer.
  • Step #12 stir in the tomato sauce, basil, brown sugar, mustard, allspice, black & cayenne peppers, lemon zest, paprika, lemon juice & vinegar.
  • Step #13 Bring to a simmer over lowest heat setting & cook, covered, 15 mins.
  • Step #14 Cool to about room temp for use right away, or put in the fridge in glass or plastic container for up to 2 weeks.
  • Step #15 Per 2-tbsp serving: 29 calories, 1 gram protein, 1 grams fat, 5 gram carbohydrate, 0 cholesterol, 172 milligrams sodium.
  • Step #16 Francis Price writing in the Oregonian's FOODday, 1/12/93.
  • Step #17 Posted by Stephen Ceideburg.
  • Enjoy the LEMON-PEPPER CHICKEN recipe

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