Today’s TSP Amazon Item of the day is Frontier Organic Lemon Pepper. As always I recommend buying herbs/spices by the pound, buying by the ounce is a suckers game. Also while I don’t eat 100% organic, I feel in this case you really should.
Lemon pepper is made with lemon zest (the yellow part of the peel). The citrus industry is one of the most heavy users of pesticides in the world. When you think about these things being sprayed and the out side of the peel being removed and eaten, well, if you want a conventional product go for it.
Okay so as you might imagine this one is going to come with a recipe, but not just any recipe, the best lemon pepper herb chicken you will ever and I mean ever eat. If you are making a lot just double the recipe, and it will work with any chicken but I formulated this for either boneless skinless thy or breast. If you are doing breast cut it into thinner and smaller slices before starting.
Jack’s Lemon Pepper Herbed Chicken
- 1/3rd cup of olive oil
- Juice of 1/2 of a lemon and the zest
- 2 oz of white wine
- 2 tsp of rice wine vinegar
- 2 tsp of lemon pepper
- 1 tsp of sugar
- 1 tsp of salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp rosemary (if it is large needles crush it with your fingers a bit)
- 1/2 tsp of basil
- About 1 teaspoon of dry or prepared mustard – or as much as you need to emulsify.
- Skinless boneless chicken (as much as you want to make, the above will do about 4 breast halves or about 8-10 thy cutlets.
Wait? What the heck is emulsify? Okay this marinade is made of oil, lemon juice, wine and rice vinegar. Do you know what happens when they are put together, well in short they don’t get together.
The wine, vinegar and lemon juice all blend and the oil floats on top. How can we get a good uniform marinade like that? Well we can’t! So we need an emulsifier, this lets us blend an oil and a water based liquid and keep them together. For instance mayonnaise is an emulsification. Made mostly of eggs and oil. This emulsification is much easier though. The mustard will allow us to mix oil and the other liquids and suspend them. The reason I say dry or prepared is that a dry mustard powder will keep the mustard flavor less noticeable then a prepared mustard. Either is fine though.
So take a ball jar and put all the ingredients except the chicken into it. Put the lid on and shake the hell out of it. Like for a good 45 seconds to a minute. Stop shaking and let it sit for about a minute, take a look and see if the liquids stay mixed. It is normal for the herbs to settle some but the liquids should not separate. If all is well continue, if it is separating give it another bit of mustard and repeat.
Put all your chicken into a large zip lock bag, shake the marinade one more time to get the herbs all suspended again and dump it into the bag. Push most of the air out of the bag, massage the bag and work the marinade all over everything. Put in a bowl (in case it leaks, which would suck without the bowl) and put it in the fridge. Leave it over night, a few times during this period massage up the bag and flip it over.
The next day remove the chicken and put it on drying rack for about 30 minutes at room temp. This is important or you will be frying in a pool of oil and it will be hard to get good brown. Then fry in a pan of your choice or grill until done. Don’t over cook it! Cook to 145 if you use an instant read thermometer, but I can just tell when it is done by feel.
You can make this with any lemon pepper and it will be very good, you may find yourself addicted to it. But if you want a superior organic product consider adding Frontier Organic Lemon Pepper to your pantry today.
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