Chicken · Main Dish

Lemony Basil Chicken With Basil Aioli

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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. Working in batches to prevent overcrowding, remove chicken from marinade and add to pan. Brown both sides, adding additional oil as needed.

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3.) Add the remaining marinade, scraping up all the yummy browned bits from the bottom of the pan, cover, and cook until both chicken and marinade are cooked through (another 5-10 minutes, depending on the size of your chicken parts.)

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

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5.)   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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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. Working in batches to prevent overcrowding, remove chicken from marinade and add to pan. Brown both sides, adding additional oil as needed.
3.) Add the remaining marinade, scraping up all the yummy browned bits from the bottom of the pan, cover, and cook until both chicken and marinade are cooked through (another 5-10 minutes, depending on the size of your chicken parts.)
4.) While chicken cooks, prepare aioli by combining ingredients in a small bowl, stirring with a whisk. Set aside.
5.) 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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