My Version of Lemon Chicken |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My husband said, “remember what you did so you can do it again. I really like this!!” So here it is. Ingredients:
1 lb thin-sliced boneless skinless chicken fillet |
1/4 cup pale ale (i prefer ballast point yellowtail pale ale) |
1 pinch salt |
1/4 teaspoon chili powder |
1/4 teaspoon fresh ground pepper |
1/4 teaspoon coriander |
1/4 teaspoon garlic powder |
1 tablespoon canola oil |
1 lemon, juice of |
1/2 cup honey |
2 lemons, juice of |
1 pinch salt |
1/4 teaspoon chili powder |
1/4 teaspoon garlic |
1 tablespoon cold water |
1 tablespoon cornstarch |
8 -10 baby carrots, thinly sliced (to be added at the end) |
Directions:
1. Marinade Directions:
2. Combine marinade ingredients in medium bowl. Add One Pound of Boneless-Skinless Thin-Sliced Chicken Fillets. Set aside for 1/2 hour. In the mean time cook 2 cups of Jasmine Rice according to package directions. Once chicken is marinated, grill until internal temperature reaches 160*F (approximately 4 minutes per side on 500*F grill).
3. Cooking Directions:.
4. While chicken is grilling, combine water & cornstarch and set aside.
5. In a sauce pan over medium heat, combine all other ingredients (except carrots) and stir continually, simmering for 5 minutes. Slowly add the Cornstarch/Water combination stirring until completely incorporated, keeping it at a slow simmer for another 5 minutes. Once chicken is finished grilling, cut into cubes and add to sauce along with the thinly sliced Baby Carrots. Stir to completely cover all chicken with sauce and slow simmer for another 5 minutes. Serve on top of a bed of the Jasmine Rice.
6. Enjoy!
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