Sunday, May 4, 2014

Paleo Lemon-Glazed Chicken


When I think of lemon chicken I'm reminded of the dish my father always ordered when we got Chinese takeout during my youth. He's not a fan of Asian food, so he'd literally just eat the fried chicken, skipping the thick lemon sauce you're meant to pour over it altogether.

I can't say I blame him, really. That stuff had a really gloppy texture and never looked too appetizing! Lemon and chicken pair perfectly together, though, so I wanted to come up with a healthy and tasty lemon chicken that *would* be appetizing.

I wasn't going for an Asian flair here, but rather a nice balance of tangy and sweet. The fresh herbs really balance it out. I used both liquid and granular sweetener to help create a glaze-like texture, but you could always experiment with using only one or less of both if you want to keep the added sweetness low.

My kids have an off aversion to chicken drumsticks and wings, so I tend to reserve such recipes for when they're at their dad's house for the weekend. Hence, last night's drumsticks… I think next time I make this (for the whole family) I will use either breasts or thighs, cutting the meat into pieces first and serving with cauliflower rice.


Paleo Lemon-Glazed Chicken

12 chicken drumsticks (or 1.5 lbs. chicken breast or thighs)
1 tbs. lemon zest
juice of 4 lemons
1/4 cup dijon mustard
2 minced garlic cloves
2 tbs. apple cider vinegar
2 tbs. raw honey
1 tbs. palm sugar
2 tbs. olive oil
2 tbs. chopped herbs (I used rosemary and thyme)
1 tsp. salt
1/2 tsp. ground pepper

Pat chicken dry and place in a greased 9×13 baking sheet. Combine all other ingredients in a medium bowl, stirring with a whisk. Reserve a small amount (about 1/4 cup) of mixture and pour the rest over the chicken. Turn over to coat. Cover with plastic wrap and refrigerate for 1-3 hours, turning occasionally.

When ready to cook chicken, preheat oven to 400. Remove plastic wrap and bake chicken for 45 minutes, turning once or twice.

Turn oven to broil. Broil chicken until slightly crisp (I did about 1 minute per side). Remove chicken from baking dish. Pour reserved marinade over chicken before serving.

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