Lemon Herb Blackened Chicken: A Simple and Flavorful Recipe

Ingredients

• 1 cup of freshly squeezed lemon juice
• 2 tablespoons of high-quality extra-virgin olive oil
• A sprinkle of dried marjoram, about 2 tablespoons
• 4 chicken breast halves without skin or bones
• Approximately 1 teaspoon of vegetable oil for cooking
• A touch of lemon juice, adjust to your liking, around 1 tablespoon

Step 1

In a large glass or ceramic bowl, combine 1 cup of zesty lemon juice, a drizzle of olive oil, and a hint of aromatic marjoram. Gently whisk the mixture together until it forms a flavorful marinade.

Step 2

Add the chicken pieces into the bowl and toss them gently to ensure they are evenly coated in the tangy marinade. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for a delightful 2 hours, giving it a stir every now and then to enhance the flavors.

Step 3

Once the chicken has absorbed all the delicious flavors, remove it from the marinade, and bid farewell to the leftover mixture.

Step 4

In a skillet, heat up a splash of vegetable oil over high heat until it sizzles. Place the marinated chicken in the hot oil and let it cook until it reaches a perfect golden brown color on each side, ensuring it is cooked through and the juices run clear, typically taking about 4 minutes per side. To be certain, use an instant-read thermometer to check that the chicken has reached an internal temperature of at least 165 degrees F (74 degrees C).

Step 5

Remove the skillet from the heat and let the succulent chicken breasts rest for a moment. Give them a final touch by sprinkling an extra tablespoon of fresh lemon juice over them for a burst of citrusy flavor.