Directions: |
Directions:1) Gently rinse chicken breasts in cool water and pat dry.
2) Moderately garlic salt and lemon pepper both sides of each breast and place in a gallon sized Ziploc bag.
3) Squeeze lemon juice into bag over chicken and throw in rinds (alternatively you can grate the lemon zest into the bag for a punch of lemon flavor).
4) Flatten out chicken in bag to single layer, remove air from bag and seal it. Place chicken in the fridge to marinade, flipping the bag over every 30-60 minutes. Marinate no more than 2 hours or chicken will begin to cook from the lemon juices.
5) When ready to cook preheat oven to 350 °F
6) Place chicken breasts in individual foil pouches, leaving room around the sides for steam to collect. (Alternatively you can place them in a baking dish and cover with foil. remove foil last 15 minutes to dry up skin)
7) Place packages on baking sheet and cook for 45 to 50 minutes, or until the chicken is 165º F in the thickest part and the juices run clear.
You my also grill the chicken. If you are doing this method, it is recommended to evenly fillet the chicken or beat it into a single thickness for quick even cooking to retain the juices. Again, cook until 165º F. |
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Notes: |
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Notes: Pro-Tip: Whenever making chicken, try to brine it ahead of time. The night before, place the desired amount of chicken in a salt water bath and let sit covered in the fridge until ready to start the seasoning process. This helps pull exces blood from the chicken as well as imparting salt deeper into the tissue for better flavor.
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