Tuesday, March 31, 2009
Pan-Roasted Ponzu Chicken
Burnished mahogany brown with ponzu sauce, this crispy, tasty, chicken full of the flavors of soy sauce and lemon is a guaranteed hit. It's super easy too.
Japanese ponzu sauce (a lemon-soy sauce)
Marinate chicken in Japanese ponzu sauce overnight or for a few hours.
Preheat oven to 350 degrees.
Remove from marinade, pat dry. In a hot skillet over medium heat, sear chicken 5 minutes skin side, 3 minutes on other side until it's nicely browned.
If your skillet is oven proof, put directly in oven. If not, put browned chicken on a cookie sheet or roasting pan in 350 degree oven for 25 minutes or until cooked through (175 degrees internal temperature.)
COOK'S NOTE: I normally use organic chicken, and after pan frying, can put the skillet straight into the oven, because there's not so much oil. Recently, I bought regular chicken thighs and when pan frying, the chicken exuded about a 1/2 cup of oil. If that happens to you, I would recommend taking as much oil out of the skillet with a spoon as you can (no need to remove the chicken if you plan to put the skillet in the oven) before putting the chicken in the oven.