Lemon Date Chicken

15 May

I have LOTS of lemons from my sister in law’s parent’s backyard (organic no doubt!) and a container of Medjool dates that’s been sitting in my fridge for a while. So how about combining lemon juice with pitted dates as a marinate instead?

Lemon Date Chicken
6-8 chicken drumsticks or leg quarters -skins removed
2 shallots – chopped
1/2 clove of garlic -chopped
Salt and pepper to taste
About 1 cup of fresh lemon juice
Zest of 1 lemon
5-6 pitted medjool dates -soaked in hot water

The leg quarters I got were so small so after the picture taken, I had to add 6 drumsticks to use up all the marinate I made.

Optional: Handful of lemon basil
Substitution: you can use green onions, parsley or other fresh herbs of your choice.

1. Soak the pitted medjool dates in hot water
2. Grate the lemon zest using your grater before juicing it.

A giant lemon - almost like an orange size!

3. Blend the soaked dates and lemon juice in your food processor (I love my Magic Bullet for this! Small and easy clean up afterward)

4. Place the chicken in a gallon size (big) zip lock bag, rub in salt and pepper and pour in the marinate. Make sure the chicken are all covered. Marinate for about 1 hour or overnight for better taste.

5. Place the chicken in the non reactive baking dish. Pre heat oven in 350°F.
6. Topped with chopped lemon basil leaves

7. Bake for about 1 hour in 350°F or until the chicken are cooked (juice should run clear when pierced with fork). Flip the chicken halfway through.
8. Remove from the oven and let cool for a bit.

As usual, enjoy!


Posted by on May 15, 2011 in food, recipe


Tags: , , , , , , ,

6 responses to “Lemon Date Chicken

  1. Scott

    May 23, 2011 at 8:43 pm

    Had this dish last night. it was great! very quick and easy!

    • Jos

      May 23, 2011 at 9:26 pm

      Cool! Glad you enjoy it 🙂

  2. Kath (My Funny Little Life)

    May 17, 2011 at 6:55 am

    Wow, WHAT A LEMON! 😯 😯 😯 I’ve never seen a lemon THAT HUGE! 😀

    And the dish looks soooooooo wonderful! Did you remove the skins because this was regular chicken? (I always do that because I can’t afford organic meat, and I’m not so fond of the skin anyway.)

    I love all those wonderful and interesting flavors in this dish! This is something I’ll try for sure! I think one of my next Cooking with Friends posts will be about this one, I’ve already bookmarked your recipe! 🙂

    • Jos

      May 17, 2011 at 10:48 am

      Actually chicken in general (conventional or organic/pastured raised) are higher in Omega 6 so better not consume the fat and skin if we can help it. I still eat the skins once in a while, especially if they’re crisp up.. 😛 I have weakness in crispy stuff hehe.

      Let me know how the dish turn out when you try this recipe 🙂


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