Lemon Pepper Chicken

posted in Recipes on 11/13/2016

2 pieces skin-on boneless chicken thigh (or 1 chicken breast, or 2 skinless boneless thighs)
1 lemon (or 2 tablespoons lemon juice)
Salt and pepper
2 big cloves garlic (or 1/2 teaspoon garlic powder), made into paste with a garlic press or minced finely
1 tablespoon butter
(Optional) Grated parmesan and chopped basil for garnish

Score the thick part of the chicken thigh with a knife. Pound the chicken into a thin piece (1/4 inch thick). If using chicken breast, cut into two thin pieces (like butterflying, but cut it all the way through). Gently pound the two pieces without breaking them apart.
Drizzle plenty of lemon juice on both sides of each piece.
Generously season both sides with salt and pepper.

Place chicken skin side down. Press one clove’s worth of garlic paste (or minced garlic or half the powder) on each thigh. Rub to spread the paste so the thigh is covered evenly with garlic.Heat butter in a large skillet over medium high heat until melted.Place chicken into the skillet, skin side down. Press a few times with spatula, so the skin will be charred evenly. Place an oil splatter screen on top.

Cook the skin side for 2 minutes. Then flip the chicken every 1 to 2 minutes, until the skin is nicely crisped and the thigh is cooked through, 5 to 6 minutes.If the chicken is not cooked through when both sides are well charred, turn to low heat and cover the skillet. Cook for another 1 minute or until the chicken is cooked through.Transfer the chicken to a serving plate. Let rest for 5 minutes and serve warm.