Lemon Pepper Chicken with Poivre a la Mode

Lemon Pepper Chicken with Poivre a la Mode

Main dish Poivre a la mode Poivre a la mode citrus pepper

Lemon Pepper Chicken with Poivre a la Mode

By Erica Perez

Servings

2-3

Category

Dinner

If you're looking for a new twist on your go-to summer barbecue chicken, spices are a great way to play with new flavors.


This lemony, zesty chicken made with our Poivre a la Mode blend is perfect for the grill or the oven. It's delicious served with your favorite side dishes, on top of a salad, or tucked into a pita or a sandwich.


Like many of our blends, Poivre a la Mode can be used as a simple rub or dressed up as a marinade. Here, we added olive oil, salt and honey for a touch of sweetness. It's got built-in acidity from the lemon zest and amchoor.


Feel free to build up the tangy notes by adding a touch of lemon juice or apple cider vinegar to your taste.

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 teaspoons honey

  • 2 tablespoons Oaktown Spice Shop Poivre a la Mode

  • Flake salt
  • Minced green onion, for garnish (optional)

Directions

  1. Salt the chicken on both sides with flake salt. Whisk together the olive oil, honey, Poivre a la Mode and 1/2 teaspoon flake salt. Brush the marinade on both sides of the chicken.
  2. Cover the chicken and marinate in the refrigerator at least 2 hours or up to overnight.
  3. To grill, preheat the grill to medium-high heat, then cook the chicken for 6 to 7 minutes per side, or until the chicken is fully cooked.
  4. To cook in the oven, cook at 425 degrees for about 20 minutes, flipping the chicken thighs halfway through the cooking time, until the chicken is fully cooked.
  5. Garnish with minced green onion, if using. Allow the chicken to rest about 10 minutes before serving.

Lemon Pepper Chicken with Poivre a la Mode

Lemon Pepper Chicken with Poivre a la Mode

COMMENTS

  • Oaktown Customer Service on

    Hi Karl,

    Great question! If you grill the chicken over indirect heat the herbs should not burn, or burn minimally.

    Warmly,

    Evan (they/them)
    Oaktown Spice Shop

  • karl on

    will the herbs burn when grilling?

  • Lucy on

    This was amazing. I paired it with Parmesan-topped roasted yellow squash, zucchini, potatoes, and angel hair pasta. Very easy dinner (the kind where you can multitask with cleanup while the cooking is happening).

  • Aaron on

    This was amazing! I marinated the night before for lunch and the flavor was insane. My new go-to for a quick cooking with guests that wows

  • Erica Perez on

    Sorry for the confusion! Our Poivre a la Mode is the lemon pepper.

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