Chicken · Main Dish

Lemony Basil Chicken With Basil Aioli

Lemon-Basil Chicken With Basil Aioli; Black Pepper Barley With Asparagus & Saffron

Shown here with Black Pepper Barley With Asparagus & Saffron

This is one of my favorite recipes, just for the sheer joy of the flavor. It’s also my go-to recipe for when I have a lot of fresh basil I need to use up, and I’m not in the mood for pesto. The flavors in the chicken meld so wonderfully, you could almost do without the aioli. Almost. You’ll find a printer-friendly version of the recipe at the bottom of this page.

This basil is from my Aerogarden. Tonight’s dinner barely made a dent, there’s plenty left over! Have I mentioned how much I love my Aerogarden? Gorgeous basil like this, 12 months a year, right in my house. Heaven.

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Ingredients:

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Chicken:

⅔ cup chopped fresh basil

⅓ cup chopped scallions

2 Tbsp fresh lemon juice

2 Tbsp white wine vinegar

¾ tsp lemon pepper

¾ tsp fresh lemon zest

½ tsp freshly ground black pepper

6 (6-oz.) skinless, boneless chicken thighs

1-2 Tbsp canola or light olive oil

Basil aioli:

⅓ cup finely chopped fresh basil

2 Tbsp mayonnaise

1 Tbsp fresh lemon juice

1½ tsp Dijon mustard

¾ tsp minced garlic

½ tsp fresh lemon zest

½ tsp extra-virgin olive oil

1.)  To prepare chicken, combine first 7 ingredients in a large bowl. Add chicken to basil mixture, turn to coat. I like to leave this to sit for a half hour or so, but it’s not strictly necessary.

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2.) Heat a large skillet over medium-high heat. Coat pan with 1 Tbsp oil. Remove chicken from marinade and add to pan; brown both sides, adding additional oil as necessary. Add remaining marinade, cover, and cook until both chicken and marinade are cooked through (another 5-10 minutes, depending on the size of your chicken parts.)

3.) While chicken cooks, prepare aioli by combining ingredients in a small bowl, stirring with a whisk. Set aside.

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4.)   Transfer chicken to serving dish or plates. Deglaze chicken pan with a little hot water or broth; pour over chicken. Serve aioli on the side.

LBC 2016-06-11 at 9.04.00 PM

Lemony Basil Chicken With Basil Aioli


Ingredients

Chicken:
⅔ cup chopped fresh basil
⅓ cup chopped scallions
2 Tbsp fresh lemon juice
2 Tbsp white wine vinegar
¾ tsp lemon pepper
¾ tsp fresh lemon zest
½ tsp freshly ground black pepper
6 (6-oz.) skinless, boneless chicken thighs
1-2 Tbsp canola or light olive oil

Basil aioli:
⅓ cup finely chopped fresh basil
2 Tbsp mayonnaise
1 Tbsp fresh lemon juice
1½ tsp Dijon mustard
¾ tsp minced garlic
½ tsp fresh lemon zest
½ tsp extra-virgin olive oil

Directions


1.)  To prepare chicken, combine first 7 ingredients in a large bowl. Add chicken to basil mixture, turn to coat. I like to leave this to sit for a half hour or so, but it’s not strictly necessary.
2.) Heat a large skillet over medium-high heat. Coat pan with 1 Tbsp oil. Remove chicken from marinade and add to pan; brown both sides, adding additional oil as necessary. Add remaining marinade, cover, and cook until both chicken and marinade are cooked through (another 5-10 minutes, depending on the size of your chicken parts.)
3.) While chicken cooks, prepare aioli by combining ingredients in a small bowl, stirring with a whisk. Set aside.
4.) Transfer chicken to serving dish or plates. Deglaze chicken pan with a little hot water or broth; pour over chicken. Serve aioli on the side.

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