Lemon butterfly chicken

    30 min

    The sharpness of the lemon becomes sweeter and perfectly compliments the chilli in this dish. Cooking at a lower heat means the breast is succulent. Everyone who has tried this has asked me for the marinade - the secret is there is no marinating needed.

    27 people made this

    Serves: 2 

    • 2 chicken breasts, evenly sized
    • 1 lemon, juiced
    • olive oil, to taste
    • chilli flakes
    • 1 handful pine nuts (optional)

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Butterfly the chicken breasts with a sharp knife on a chopping board.
    2. Heat a griddle pan on a low to medium heat. A frying pan will work too but a griddle gives nice marks on the chicken. Add half the lemon juice and an equal amount of the oil to the pan and let it heat through. Place the breasts in the pan, sprinkle with chilli flakes to taste and leave for 8 to 12 minutes depending on their size. I place a lid over the top if the breasts are larger.
    3. Turn the breasts over halfway during the cooking time and cook for another 8 to 12 minutes. When you've 6 or so minutes remaining of cooking time, turn the heat up as high as it will go. Add half the remaining lemon juice and a tiny amount of oil - this will stop the chicken sticking. Add a handful of pine nuts to the side of the pan.
    4. You will start to see the juices in the pan turning brown and hear the chicken sizzling more. Small chicken breasts take approximately 16 minutes to cook, larger ones can take up to 24 minutes. When the cooking time is up or when you feel the chicken is done, cut into the breast to ensure the flesh is white and the juices run clear. Remove from the pan and serve.


    This goes nicely with any packet golden vegetable rice and salad, or wedges.

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