Lemon Pepper Chicken

Lemon Pepper Chicken

David Venable

This recipe is a must-try for your Ninja Foodi, although you can also make it in a conventional oven. Either way, it's a keeper!

Prep Time: 20 minutes

Serves: 2–4

Ingredients:

  • 4 large chicken thighs
  • 1/4 cup lemon juice
  • 1 Tbsp olive oil
  • 2 Tbsp lemon zest, divided
  • 1 Tbsp Dijon mustard
  • 4 tsp salt, divided
  • 5 tsp lemon pepper seasoning, divided
  • 3/4 cup chicken stock

Preparation:

Place the chicken thighs in a resealable plastic bag.

In a small bowl, combine the lemon juice, olive oil, 1 Tbsp of the lemon zest, Dijon mustard, 1 tsp of the salt, and 2 tsp of the lemon pepper seasoning. Stir until combined, then pour over the chicken in the bag. Seal the bag and shake/mix to coat the chicken with the marinade. Place the sealed bag of chicken in the refrigerator and allow to marinate for at least 4 hours, or overnight.

Remove the chicken thighs from the marinade and place them on a plate.

In a small bowl, combine the remaining 1 Tbsp lemon zest, 3 tsp salt, and 3 tsp lemon pepper seasoning. Rub this mixture all over the chicken.

Cooking directions using the Ninja Foodi:

Pour the chicken stock into the Foodi. Place the chicken in the cook-&-crisp basket, skin side up.

Place the pressure lid on the Foodi, lock in place, and close the valve. Press the Pressure button and adjust the time to 15 minutes.

When the pressure cycle has finished, move the valve to "Release" for a quick release of the pressure. Remove the pressure lid and close the crisping lid. Press the Air Crisp button and adjust the time to 15 minutes. When the crisp cycle is finished, the chicken is ready to serve.

Cooking directions using a conventional oven:

Note: Omit the chicken stock.

Preheat oven to 350°F.

Place the chicken on a baking sheet, skin side up. Bake for 35 minutes, or until cooked through.

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