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Lemon Ginger Chicken

Brady Connaughton has been cooking a version of this lemon ginger chicken for over a decade, and I can definitely see why. This chicken is so freaking delicious! It might look simple, but the flavor is phenomenal from the lemon, ginger and garlic, and the meat is supremely moist. Since the chicken is cut into pieces (you can have your butcher do this to save on time, by the way, or you can buy chicken pieces in a pinch), it cooks up quickly, starting on the stovetop and finishing in the oven. Brady typically serves the chicken with Parmesan Quinoa (see below), steamed green beans and coleslaw. It’s a perfect dinner, in my book! -Nicki
Servings: 4
Author: Nicki Sizemore

Ingredients

  • 1 teaspoon lemon zest (from about ½ lemon)
  • ¼ cup fresh lemon juice (from about 2-3 lemons)
  • 1 teaspoon paprika
  • 2 large cloves garlic , grated on microplane
  • 1 ½ teaspoons grated ginger (from about ½-inch knob)
  • 1 tablespoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 organic chicken , cut into 6 pieces (2 thighs, 2 legs and 2 breasts)
  • 2 tablespoons all-purpose flour (or a gluten-free all-purpose flour blend)
  • 1 tablespoon olive oil
  • 1 tablespoon neutral vegetable oil (such as grapeseed or canola)
  • 1 lemon , thinly sliced

Instructions

  • In a small bowl, combine the lemon zest, lemon juice, paprika, garlic, ginger, salt and pepper. If you’re cooking the chicken right away (as opposed to refrigerating it in the marinade), pierce the pieces all over with a fork. Place the chicken in a large zip top bag and add the lemon mixture. Toss to coat. Let sit at room temperature for at least 15 minutes or up to 1 hour, or refrigerate for up to 3 hours. Do Ahead: The marinated chicken can be refrigerated for up to 3 hours. Bring to room temperature before proceeding.
  • Preheat the oven to 450˚F.
  • Sprinkle the flour over the chicken pieces in the bag, and toss to coat. Heat the olive and vegetable oils in a large oven-proof skillet, preferably cast iron, over medium-high heat. Arrange the chicken in the hot skillet, skin side down. Cook until golden brown on the bottom, about 4-6 minutes. Turn the chicken over and scatter the lemon slices on top. Transfer the pan to the oven and cook 15-25 minutes (depending on the size of your chicken), or until the chicken is cooked through (the internal temperature in the thighs should read 165˚F and the juices should run clear). Let the chicken rest for 10-15 minutes before serving—you can serve it straight out of the skillet!