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Looking for a good sauce for lemon pepper chicken
Posted on 2/29/24 at 6:32 pm
Posted on 2/29/24 at 6:32 pm
One of our regulars in our dinner rotation is lemon pepper spatchcock chicken. I cook it on my grill and usually add a small piece of pecan. Always comes out great, but I feel like it needs something. Maybe a dipping sauce or a baste or something. Anyone have any ideas?
5
Posted on 2/29/24 at 7:46 pm to KCSilverTiger
make a vinaigrette with olive oil, honey, lemon zest and lemon juice. Either baste the chicken while cooking or drizzle over afterwards (or both)
Posted on 2/29/24 at 8:03 pm to cgrand
Add to C gran d's above a few tablespoons of red wine vinegar,garlic and oregano.
Posted on 2/29/24 at 8:36 pm to KCSilverTiger
make a lemon and olive oil dressing that's a little heavy on the acid side - more towards 2:1 - and then whip in some Mexican Crema and spices. Salt and pepper does the trick or experiment.
Posted on 3/1/24 at 11:46 am to KCSilverTiger
A lemon butter caper sauce would be rich but delicious.
Posted on 3/1/24 at 11:57 am to Professor Dawghair
This sounds like what I was envisioning. Thanks. 
Posted on 3/1/24 at 12:09 pm to KCSilverTiger
lemon pepper seasoning, butter, buffalo sauce, smoked paprika and some cayenne to taste for a wing sauce
This post was edited on 3/1/24 at 12:14 pm
Posted on 3/1/24 at 12:14 pm to KCSilverTiger
quote:
This sounds like what I was envisioning.
The crema is a game changer. It emulsifies the sauce for a longer time and makes it cling to the chicken or whatever you use it on. Play with the flavors and ratios. Chopped herbs are nice in it too along with whatever spices you use. Add some zest while you're at it.
This post was edited on 3/1/24 at 12:33 pm
Posted on 3/2/24 at 10:03 pm to KCSilverTiger
Greek yogurt/sour cream with dill, like a tzatziki.
Posted on 3/3/24 at 12:03 am to cgrand
quote:
make a vinaigrette with olive oil, honey, lemon zest and lemon juice. Either baste the chicken while cooking or drizzle over afterwards (or both)
I’d personally lean this way, with added herbs, but going easy on the honey to prevent burning as a baste, and adding a touch of xanthan gum (or a cornstarch slurry) Adding things like Buffalo that others have meationed all start to detract from the flavor you shoot for when making lemon pepper chicken.
For instance I love lemon pepper as a topping to Buffalo wings, but I wouldn’t present it as anything in the zip code as lemon pepper chicken. It’s now Buffalo chicken with a twist.
I would reserve a crema based sauce for dipping purposes only. It would detract from getting a crispy skin with Mallaird reactions compared to the above in baste format.
This post was edited on 3/3/24 at 12:06 am
Posted on 3/3/24 at 4:26 pm to Volvagia
milk fat surprisingly does a nice job helping to brown proteins. As noted above a little Greek yogurt in the vinaigrette would add some additional tang and also help bronze up the bird
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