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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.
Lemon Pepper Chicken with Poivre a la Mode
1 lb boneless skinless chicken thighs3 tablespoons olive oil2 teaspoons honey2 tablespoons Poivre a la ModeFlake saltMinced green onion, for garnish (optional)
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.
Cover the chicken and marinate in the refrigerator at least 2 hours or up to overnight.
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.
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.
Garnish with minced green onion, if using. Allow the chicken to rest about 10 minutes before serving.
With a good fried rice recipe under your belt, leftover white rice never needs to go to waste again. We top this version with a crispy egg fried in sesame oil and sprinkle it with our bright and slightly spicy Shichimi Togarashi.
We are big fans of popcorn in our house, not only because it's the perfect snack to go with movie night, but because it's a great palette for spice experiments!