I’ve debated for a long time whether or not to post this treasured recipe. I didn’t start out as mine but I’ve made it so over the years.
It originally came from a 1980’s cookbook that has been loved beyond repair. I now have my favorite pages in plastic sheets in a binder. The first page in that binder is this recipe. However, I make my own changes (the ones in my head) every time I make it. I guess it’s time I wrote it down.
I’m pretty sure this is one of the first recipes I made after I got married. It’s now become our family’s very, absolute, most favorite way to make chicken breasts. Ever.
If I ever ask them what they want to eat, this recipe is the first one mentioned. I’m pretty sure I could make it weekly and no one would get tired of it.
Its rich, buttery flavor combined with garlic, ginger and paprika and the tang of lemon make it a flavor burst in your mouth and perfect with almost any side dish. We especially love it with pasta and green beans.
- 4 boneless, skinless chicken breasts, cut horizontally to make 8 pieces
- 1 cup butter, melted
- ½ cup good oil such as avocado or olive
- 2 Tbls. dried minced onion
- ¼ cup fresh lemon juice
- 1 Tbls. minced garlic
- 4 tsp. salt
- 4 tsp. sugar (or sugar substitute for sugar-free option)
- 1 tsp. paprika
- 1 tsp. ground ginger
- Combine all ingredients except chicken breasts and blend well.
- In a glass or ceramic bowl, place chicken breasts and pour half the sauce overtop.
- Reserve the rest of the sauce.
- Marinate for at least an hour.
- When ready to cook, turn broiler on to 500˚.
- Place chicken breasts on broiler pan making sure to cover chicken with all the marinade.
- Broil until first side is lightly browned, about 7 minutes.
- Flip chicken and cook until second side is golden brown, about 10 minutes. Don't let it burn. 🙂
- Immediately remove chicken from broiler pan and place in a deep dish with a cover.
- Pour juices from broiler pan on top of chicken and add the reserved sauce to the deep dish.
- Cover and keep warm until ready to serve.