California Chicken
By: Gigi Howe
This past week we finished up the work on our patio so I couldn’t use our grill for a few days. I love grilling and its definitely my preferred way to cook but I had to resort to Plan B. I wanted to make some chicken and remembered this recipe that I used to make before my move from NJ.
I don’t know why this recipe is called “California” Chicken, I’m guessing because you use a lemon. Who knows. 🙂 All I know is that it is super yummy, no matter what state its called. I used to make this recipe a lot so when grilling wasn’t an option this week, I thought of this recipe. I think you could make it on the grill if you put the chicken in a foil pan. I will have to try that. Anyway I’m glad I found the recipe again because this was always a favorite. Its quick to prepare and tastes good… a great combo! The chicken stays nice and moist.
Hope you like it!
California Chicken
Ingredients:
– Approximately 2-3 lbs of chicken (I used chicken thighs)
– 2 tablespoons oil
– 2 teaspoons minced garlic
– 2 teaspoons grated lemon rind
– 4 tablespoons lemon juice
– 1 tablespoon honey
– 1 teaspoons dried oregano
– 1/2 teaspoon dried thyme leaves
– salt and pepper to taste
Directions:
1. Cut off excess fat from chicken. Place chicken skin side down in a baking dish, large enough to hold the chicken in one layer.
2. Combine remaining ingredients. Pour over chicken.
3. Bake at 400 for 30 minutes.
4. Turn pieces and bake for another 20 mins. Baste the chicken during the last 20 mins.
5. Remove to a serving dish. Serve with pan drippings if desired.
If you prefer to use chicken breasts – shorten the cooking time by 10 minutes.
Enjoy!
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