Marinated Chicken with Lemon, Pepper and Coriander

96 Reviews
85% would make this recipe again

Native to the Mediterranean, coriander is known for both its seeds (actually the dried, ripe fruit of the plant) and for its dark green, parsley-like leaves. The seeds themselves have been discovered in Egyptian tombs dating to 960 b.c. The flavours of the seeds and leaves bear absolutely no resemblance to each other. A few ground seeds can add a special aromatic touch to otherwise unsophisticated dishes, as is done in this recipe.

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Marinade : 4 h Preparation : 10 min Cooking : 1 h
250 calories/serving

Ingredients

1 clove garlic, minced or pressed
1/4 dried chili peppers, minced 0.1 g
1/4 tsp peppercorns, ground or crushed 1 g
1/4 tsp coriander seeds, ground or crushed 0.2 g
1 tbsp olive oil 15 mL
2 tsp lemon juice, freshly squeezed 1/4 lemon
2 chicken legs, with back, skin removed 600 g
1 pinch salt [optional] 0.2 g

Before you start

The chicken must be marinated at least 4 hours before cooking.

Method

Marinate

Mince or press the garlic, mince the chili pepper, then put them in a baking dish. Coarsely grind the peppercorns and coriander seeds, using a pepper mill if available. Otherwise, place the spices in a plastic bag and crush them using a rolling pin. Add the spices to the dish, then pour in the oil and the lemon juice, then stir the mixture, using a fork until well combined.

Place the chicken pieces, without the skin, in the marinade, cover, and let them stand in the refrigerator at least 4 h, or better overnight.

Cook

Preheat the oven to 175°C/350°F.

Add a little salt and place the chicken in the middle of the oven. Cover, then bake 30 min. Take out the cover then bake additional 30 min. Serve.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

250

Fat

13 g

20 %

Saturated 3 g
+ Trans 0 g

15 %

Cholesterol

90 mg

Sodium

120 mg

5 %

Carbohydrate

1 g

0 %

Fibre

0 g

1 %

Sugars

0 g

Net Carbs

1 g

Protein

30 g

Vitamin A

2 %

Vitamin C

5 %

Calcium

2 %

Iron

13 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Zinc
Good source of  :
Pantothenic Acid, Phosphorus, Vitamin B12, Vitamin B6
Source of  :
Iron, Magnesium, Omega-6, Potassium, Vitamin B1, Vitamin B2, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Meat and Alternatives 3 ½
Fats 1
More info
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Reviews

96 Reviews (85 with rating only) 85% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Easy to make and really delicious! We marinated the chicken from 10 pm until 5 pm the next day. It really took on all the different flavors and was so tender. The meat practically fell off the bone. Would definitely make again!

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

I would add more coriander next time.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

definatelyworth the effort to marinate overnight. moist and juicy and so flavourful!

Useful 0

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