Tuscan Style Lemon Chicken
Marinate chicken in lemon juice and Tuscan Style Italian seasoning. Sear chicken on the grill and then finish in oven for flavorful moist chicken.
Marinate chicken in lemon juice and Tuscan Style Italian seasoning. Sear chicken on the grill and then finish in oven for flavorful moist chicken.
- Carbohydrate 2.3301 g
- Cholesterol 55.68 mg
- Fat 14.4975 g
- Fiber 0.108000001609325 g
- Protein 18.2421 g
- Saturated Fat 3.204816 g
- Serving Size 1 1 Serving (151g)
- Sodium 97.760625 mg
- Sugar 2.22209999839068 g
- Trans Fat 0.879365999999998 g
- Calories 213 calories
Step-by-step
- Prepare marinade by mixing together all ingredients except chicken in a gallon size baggie or 10 x 10 x 2 baking dish, clay dish preferred. Rinse and then dry chicken breast. then trim away any fat that may be left on the chicken. Cut each breast half into 1/2 or 1/3 strips so that each is a strip of around 1 1/2 - 2" thick. This will allow for more even cooking on the grill and in the oven.
- Place chicken strips in marinade and turn each piece to coat all sides. Place in refrigerator and allow to rest in the marinade. Wait 15 minutes and turn chicken over one more time so that the side that was up is now down. Wait another 15 minutes before cooking.
- Heat grill to high. Remove chichen from refrigerator and pour off the marinade from chicken. Allow marinade juice to drip off of chicken before placing on hot grill. This will be easier if you have kitchen thongs to grip the chicken strips.
- Sear chicken pieces on grill until sear marks are on top and bottom of each piece. Let chicken grill on one side around 5 minutes. Allow at least 5 minutes per side to avoid sticking to grill. In meantime, preheat oven to 350 degrees. (If you do not have an indoor/outdoor grill, then pan sear on medium high for the same time until browned on each side.)
- Rinse baking dish and set aside to use in oven to finish bake the chicken. The chicken will bake for at least 30 mintues so the same dish can be used if it has been rinsed thoroughly. Place seared chicken breast in one layer in baking dish, sprinkle with additional Tuscan Italian Seasoning and bake for 30 - 40 minutes until no longer pink in center.
The Day-Two Transformation
Leftover poultry demands deliberate handling to prevent desiccation during reheating. Cold strips sliced thin integrate seamlessly into grain bowls or bitter green salads dressed simply with olive oil and aged vinegar. Gentle heat preserves moisture better than aggressive microwaving. Cover pieces loosely with parchment paper in a 325-degree oven for eight minutes until warmed through without tightening the muscle fibers.
Acid-Marinade Chemistry
Citrus juice breaks down surface proteins rapidly if left unchecked. Lemon exposure exceeding forty-five minutes alters texture, turning outer layers chalky rather than tender. Drain excess liquid thoroughly before the meat touches hot grates to prevent steam generation. Dry surfaces ensure proper Maillard reactions occur quickly.
Equipment and Thermal Control
Cast iron skillet surfaces replicate outdoor char accurately when open-flame grills are unavailable. High heat is mandatory for developing distinct sear marks before transferring the baking dish into the 350-degree oven. Consistent pan preheating prevents the protein from tearing during the initial turn.
