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Zesty Lemon Chicken

Kenchic grilled chicken breast served with artichokes and roasted potatoes & lemon garnished
Prep Time: 20 min
Cook Time: 30 min
Serve: 4 people


Delicious and tasty boneless chicken that will have your family licking their fingers wanting more.
Serve With: Vegetables
Main Ingredient: Chicken

Chicken Breast

Frozen halal Kenchic chicken breast boneless 900g pack | chicken recipe in Kenya
6 boneless, skinless Kenchic chicken breasts
1 cup all-purpose flour
1 ½ tsp. salt
1 tsp. freshly ground black pepper
2 tbsp. grated lemon peel
1/4 cup chicken broth
Minced fresh parsley
2 cups fresh lemon juice
2 tbsp. butter
2 tsp. paprika
2 tbsp. olive oil
1 cup brown sugar
1 lemon, thinly sliced


  1. In a large, re-sealable plastic bag, combine chicken breasts and lemon juice. Squeeze air out and seal. Refrigerate overnight, turning once to make sure the chicken is fully coated.
  2. Remove chicken from bag, reserving 2 tablespoons of marinade, and drip dry.
  3. Combine flour, salt, paprika and pepper in a different re-sealable plastic bag. Shake until well mixed. Put chicken breasts in the bag and shake to coat evenly.
  4. In a large skillet, heat oil over medium-high heat and sauté the breasts until browned on both sides, about 5 minutes.
  5. Arrange chicken in a single layer in a large baking dish. Sprinkle evenly with lemon peel and brown sugar.
  6. Mix chicken broth with the reserved 2 tablespoons marinade and pour around chicken. Place a thin lemon slice on top of each breast and sprinkle with minced parsley.
  7. Bake at 180°C for 25 minutes or until tender.

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