1/2 cup yellow cornmeal
2 tsp. lemon pepper seasoning
1 tsp. dried parsley flakes
2 Tbsp. lemon juice
2 Tbsp. olive oil
4 boneless, skinless chicken thighs (about 10 oz. total)
In a shallow dish, combine cornmeal, lemon-pepper seasoning, and parsley. In another shallow dish, combine lemon juice and 1 tablespoon of the oil. Dip chicken in lemon juice mixture, then in cornmeal mixture to coat.
In a large nonstick skillet, cook chicken in remaining hot oil over medium heat for 16 to 18 minutes or until chicken is no longer pink (180 degrees F), turning once.
And here it is. Sorry the photo is not the greatest, I'm getting used to a new camera. Anyway I put them in the oven to keep warm while I cooked the other two thighs. They were super moist and tender and the flavor was subtle but tasty.
The lemon-pepper seasoning I used was Weber Grill Creations Zesty Lemon Seasoning. I also ground it on a fairly coarse grind.
Now here is where I would make some changes. First I think I would boost up the amount of lemon, or better yet maybe use some lemon or citrus olive oil. The other thing I would do is to put in a little bit of lemon zest to help boost the flavor too.
As for cooking them in the skillet, well I had some issues that the cornmeal coating was not sticking well enough to the chicken. So I was thinking of baking the chicken on a wire cooling rack and to spray the chicken with either some Pam or Pam Olive Oil. That way it would get the crispy texture without the oil.
All in all, I will most definitely make this again. It was nice and light and would go nicely with just about anything. I hope you enjoy this recipe too.
