Limoncello Chicken
Marla Hingley
A fantastic lemon sweet & sticky dish!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
- 4 portions chicken breasts, thighs, legs
Marinade
- ¾ cup limoncello
- ¼ cup olive oil
- 1 Tbsp rosemary
- 2 cloves garlic minced
- 1 tsp green jalapeno pepper finely chopped
- ½ tsp salt
- ½ Tbsp honey
Whisk together all the marinade ingredients until smooth. Set aside 1/4 -1/2 cup of the marinade to make finishing sauce.
Pour remaining marinade into a covered dish (or Zip-Loc bag) and add chicken pieces. Marinate in fridge for 4-5 hours.
Discard marinade and sear chicken in a hot oiled skillet on both sides, then cover and continue cooking until no longer pink, turning chicken as needed. Transfer to a plate.
Pour reserved marinade into skillet and bring to a boil and reduce until just starts to thicken. Due to its high sugar content (from the limoncello and honey) mixture will quickly turn into hard candy if reduced too much.
Return chicken to skillet and toss with sauce to thoroughly coat.