Don’t ask me who Skinny Jenny is. This recipe was originally called Slim Jim Chicken, but I’ve made so many changes to it I decided it needed a new name. For starters, Slim Jim would have cooked his chicken bone-in for over an hour. Skinny Jenny needs to get it on the table in twenty-five minutes.
Begin with a third-cup of lemon juice. Add to that a teaspoon of garlic powder.
And two teaspoons of paprika.
And a half-teaspoon of oregano. Or a whole teaspoon if you like. Who am I to judge. Rub it between your hands to release the aroma–ooh, doesn’t that sound chefy.
Throw in a half-cup of water just to round it out. If you have some dry white wine, a little of that would be excellent too. Hey, IN the sauce!
Now we turn our attention to the chicken. I buy boneless, skinless individually frozen because it’s cheaper, but don’t forget to thaw it. Or use fresh boneless skinless. Sprinkle a little kosher salt on one side of the chicken.
Run a drizzle of oil around in a nice big flat skillet and get ‘er warmed up to about med-high. Then add the chicken salt side down.
(Eeeww! Who knew raw chicken was going to look so gross? Sorry.)
Sprinkle a little salt on the flip side.
Once the chicken has gotten a little brown on it (about 4 minutes) give it a turn and brown the other side.
Then pour in the sauce.
And pop a lid on it! Let it cook there undercover until it’s done all the way through. The internal temperature should reach 170 degrees, but if you don’t have a thermometer, just check it with a knife.
I can’t keep from fiddlin’ with it and turning it every now and then. Sometimes the sauce starts to burn off and I’ll add a bit more water. When the chicken is done, remove it to a plate and let the sauce reduce a little.
Then, pour the sauce over the chicken and serve.
We had this last night with steamed broccoli and brown rice. It’s one of those healthy meals that tastes so good you forget its good for you.
I guess it counteracts the cheese-laden nachos we had the night before.