Pam Anderson's Lemon Chicken
Pam Anderson, of ThreeManyCooks.com, served this delicious Grilled “Dad’s Lemon Chicken” at the recent “Big Summer Potluck” which started and ended at the lovely Anderson’s home in Bucks county. She generously shared with me her dad’s recipe plus the sweet story that came with it. I’ve tried this chicken barbecue recipe a few times since, here at home. The first, I used lemons that are sweetest in the summer. The second time, I tried it with Kalamansi, the Filipino lime ~ using the frozen concentrate from Asian groceries. Each version, with different lemons and limes, was awesome. For best results, Pam suggested adding the lemon juice at the end stage of cooking and it was amazing. This "Dad's Lemon Chicken" recipe was from Pam Anderson, serves 4, and took 55 minutes to grill over medium-high heat of an outdoor grill.
Servings: 4 people
Calories: 117kcal
Ingredients
- 1 Tablespoon kosher salt
- 1 teaspoon black pepper powder
- 4 to 5 pounds chicken cutlets, bone-in, skin-on around 6 to 7 pieces
- 1/4 cup vegetable oil for brushing on chicken
- 1/2 cup calamansi or lemon juice
- 1/4 cup chopped soft herbs of fresh basil and oregano
- for serving: steamed jasmine white rice
- for serving: achara Filipino green papaya pickles
Instructions
- Sprinkle chicken pieces on both sides with salt and black pepper. Refrigerate for at least an hour or overnight. (Pam says : “ It can be refrigerated up to 2 days”).
- The next day, lightly brush both sides of the chicken pieces with oil and place, skin side up, on a preheated hot grill rack. Cover and grill for the next 12 to 15 minutes until the first side is nearly dark brown. Turn the chicken pieces over, and around for even grilling and cooking.
- When you’re 45 minutes into the grilling, pierce the chicken pieces. Cook for 10 minutes more till the chicken is grilled well all over. Separately, mix the lemon, garlic, basil and oregano in a bowl. Transfer the chicken to a platter. Pour the lemon juice – herb mixture over the hot chicken and allow it to “rest” for 10 minutes, so the lemon flavors get absorbed. Serve with rice and Filipino pickles like achara (green papaya pickles) or sweet green mango pickles.
Nutrition
Serving: 1g | Calories: 117kcal | Fat: 14g | Saturated Fat: 11g | Sodium: 1744mg