Lemon Garlic Chicken With Coriander

I used a jalapeno instead of the red chili. This is a really excellent, unusual chicken dish, and extremely easy. This is just bursting with flavor. Thanks for posting!

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I marinated my chicken for about 4 hours. The mix of citrus and heat from the pepper combine for a really great taste. I made as posted, cooking the chicken in the marinade in the oven. I'm looking forward to cooking this on the grill, basting with the marinade. I think the smoky flavor would work really great! Made for PRMR tag game. Thanks for sharing!

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Tender, moist, and juicy is what you will find when you take a bite of this. I used 1/2 teaspoon of crushed red pepper when I made the marinade. Made for Please Review My Recipe

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As I saw the recipe I knew that this was what I was looking for!
The marinating time is essential and the chicken is soft, juicy, lemony and sooo tender!
I prepared the coriander ground myself from seeds as I finished the ready one; In this way the coriander was really better.
I used our fresh honey (we are beekeeper) and I reduced it to half quantity as its smell is very intensive we prefere the meat not too sweet.
WOW know that I will make it again. We enjoyed the sauce with homemade still warm bread bread and salad.
Noo,

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I don't want to star rate this as I cut down a lot on the heat and I found it too sweet and too lemony. I used cayenne pepper powder, to taste, which to us is not very much in place of the red chili. I cut the chicken breasts up to be like kebab along with some orange bell pepper as I was serving it along with ground beef kebabs, a rice dish & yogurt salad. I used creamed organic, local, raw honey, sea salt, plus the rest of the ingredients. It doesn't work for our tastes so I will not be making this one again. Made for Please Review My Recipe: from 27 July 2011 ~

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Oh my heavens, what amazing flavor. As a rule I really don't enjoy sweetness on any kind of meat but there was just the two of us tonight as DS decided to go to his boss' burger cook out and I wasn't about to make separate meals in the current heat. Anyway, as I was trying to say, this is really scrumptious. The lemon and chili put a cap on the sweetness so that it is a mingling note and not the band leader. The flavor profile is deep and very well rounded. I'll be making this for company the next time someone joins us :D.

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This is a wonderful dish, so easy to prepare and for few ingredients it was packed with flavour. I upped the garlic amount to 6 cloves as I had a very small garlic bulb so the cloves were tiny. I only added the zest of 2 lemons after reading Chef floWer's review and the juice of 3, which was perfect it had a really yummy lemon flavour with just a hint of sweetness from the honey. After my sons first mouthful he was like 'wow this chicken is awesome, I love the lemony flavour' Everyone commented on how moist and juicy the breasts were as there is nothing worse than dry chicken breasts. Whilst I was cooking this dish my hubby came in to investigate as he thought the smell coming from the kitchen was divine. I too cooked it in a 180oC for about 35 min's my oven was fan forced though. I served ours over couscous for a very delicious meal and one that we will definitely be enjoying again.. Thanks for posting Noo

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Yum! The whole family enjoyed this chicken. I think next time I'll only zest one lemon, because the zest overpowered the dish for me. I thought the zest of three lemons was too much and I love lemon flavour. However Hubby said he liked it just the way it was. I cooked it for 35 mins in a 180oC oven, the chicken was moist, tender and lots of flavour. Served with Greek couscous and tomato and basil salad. Thank you so much Noo for your recipe.

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I hardly ate any...and I, also, effortlessly walk in high heels. Made for PRMR.

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