|Sesame Lemon Chicken|
I hope everyone is ready to have a great 4th of July tomorrow. I'm all set, I bought the last of the food items that I needed tonight. Tomorrow I just need to cook everything and then enjoy my efforts. My town always has fireworks on weird days and tonight is no exception. Instead of having fireworks on the 4th they are having them this evening. So I will not be going bed to at least 11 since I can't sleep through very loud noises or explosions. My kids are excited though and we can see the display from our front window so at least I can enjoy everything from my living room. Our three dogs on the other hand will more than likely be less than thrilled. There are nights like tonight when I am low on time and I look for meals that are quick and take little effort. Today I tried a new recipe for Sesame Lemon Chicken from the July/August issue of the Food Network Magazine.
This recipe has 13 ingredients. It takes 35 minutes of total time, 30 minutes of which is active and makes 4 servings. I did make a few changes to the original recipe. First I can't eat pita chips so I left them off the salad. The most important change that I made was to use the entire amount of rub on the chicken. There was no were near enough rub for both the chicken and salad. So instead I used all the rub on the chicken and made a homemade vinaigrette from the blackberry sage vinegar I blogged about earlier. Finally my broiler has been broken so I cooked the chicken at 425 until it hit 170 degrees, about 25 minutes.
The rub on the chicken turned out really well. I'm glad that I made my own vinaigrette for the salad. The homemade dressing was delicious and perfect as a side with the chicken. If you are going to use the rub to make the dressing I recommend doubling the recipe or there will be no where near enough. The skin on the chicken was perfect, nice and crispy.
For the recipe go to Sesame Lemon Chicken.