Lemon Herb and Pepper Chicken Glaze
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 134, total fat 9 G., saturated fats 3 G., proteins 2 G., carbohydrates 14 G., fiber 1 G., cholesterol 31 mg, sodium 227 mg, sugar 9 G.
Calories 134, total fat 9 G., saturated fats 3 G., proteins 2 G., carbohydrates 14 G., fiber 1 G., cholesterol 31 mg, sodium 227 mg, sugar 9 G.
This glaze has a balanced sweet-tart flavor with a hint of herbs and is perfect for chicken. It's made with lemon curd. Brush it over the chicken while grilling to ensure beautiful caramelization. Serve any remaining glaze as a dipping sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 lemon
- 0.5 cup chopped onion
- 1/4 tsp red pepper flakes
- 1 tbsp. l. olive oil
- 3 cloves garlic, crushed
- 0.5 cup lemon curd
- 1/4 cup chicken broth
- 1 tbsp Worcestershire sauce
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 0.5 cup chopped fresh parsley
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Cooking the dish according to the recipe:
- Zest the lemon, then cut it in half and separate into wedges, discarding the membranes. Squeeze the remaining membrane into a small bowl to extract the juice.
- In a medium saucepan, combine the onion, chili flakes, garlic, a pinch of salt, and a generous grind of coarsely ground black pepper. Cook over medium heat, stirring, until the onion is softened, 5-8 minutes. Add the garlic, reduce the heat, and stir the garlic into the onion until softened and fragrant.
- Add the lemon zest and juice, lemon curd, chicken broth, Worcestershire sauce, rosemary, and thyme to the saucepan. Bring to a boil and simmer, stirring, until the sauce thickens, another 3-5 minutes. Gently stir in the parsley and lemon wedges. Season with salt and pepper.
- Set aside 1/4 cup of the glaze to brush over the whole chicken while grilling. Drizzle the remaining glaze over the finished chicken when serving.
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