THE RECIPE JOURNAL · Main Course
Sizzling Marinated Chicken
This flavorful chicken dish is perfect for a quick weeknight dinner or a weekend barbecue. Marinated to perfection, it’s juicy, tender, and packed with a delicious blend of spices that will have everyone asking for seconds.
FROM THE KITCHEN • Sizzling Marinated Chicken
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the picante sauce, mustard, and lemon juice together in a large glass bowl. Add the chicken pieces and toss everything until the chicken is well coated. Cover the bowl and pop it in the fridge to marinate for about half an hour.
02
Step 2
When you’re ready to cook, heat some olive oil in a big skillet over medium-high heat. Take the chicken out of the marinade and cook it in the hot oil until it’s nicely browned on both sides.
03
Step 3
Pour in the rest of the marinade and let it simmer gently. Cook until the chicken is tender, the sauce has thickened into a nice glaze, and the juices run clear when you cut into it.
04
Step 4
Once the chicken is done, transfer it to a serving dish. Bring the leftover marinade to a boil and let it cook for about 5 minutes to make sure it’s safe. Then, drizzle the hot sauce over the chicken before serving.
Why you’ll love it
This dish bursts with flavor thanks to the marinade that tenderizes the chicken and adds a delicious zing. It cooks quickly, making it perfect for busy weeknights or last-minute meals. The sizzling sound as it cooks also adds a fun and appetizing touch to your kitchen experience.
How to serve
Serve with a fresh green salad or steamed vegetables for a light meal. It also pairs well with rice, quinoa, or warm pita bread to soak up the flavorful juices. Add a squeeze of lemon or a sprinkle of fresh herbs for extra brightness.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the chicken moist and tender. For longer storage, freeze the cooked chicken for up to 2 months and thaw overnight before reheating.
