2 pounds
boneless, skinless chicken breasts, cut into strips
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups
all-purpose flour
1 cup
buttermilk
1/2 cup
honey
1/3 cup
soy sauce
1/4 cup
pineapple juice
1/4 cup
brown sugar, packed
Juice of 1 lemon
2 tablespoons
apple cider vinegar
2 tablespoons
olive oil
1 teaspoon
ground black pepper
1/2 teaspoon
garlic powder
1 cup
vegetable oil 2 pounds boneless, skinless chicken breasts, cut into strips Kosher salt and freshly ground black pepper, to taste 1 1/2 cups all-purpose flour 1 cup buttermilk For the lemon glaze 1/2 cup honey 1/3 cup soy sauce 1/4 cup pineapple juice 1/4 cup brown sugar, packed Juice of 1 lemon 2 tablespoons apple cider vinegar 2 tablespoons olive oil 1 teaspoon ground black pepper 1/2 teaspoon garlic powder
Serve the chicken with grilled lemon. this will allow the lemons to stand up without rolling around. Place the chicken thighs in a wide flat dish so they are in a single layer
Serve with lemon wedges. Add the chicken to the marinade in the bowl. While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl
I made these chicken kebabs last weekend. And trust me you’ll love this rustic, grainy textured vinaigrette that adds a pleasant pop to roasted potatoes and works well in keeping the chicken pieces juicy and tender
Comments
Log in or Register to write a comment.