Sometimes the simplest of ingredients make the best of dishes. My Lemon Caper Chicken is a no fuss dish that packs a mean punch because each ingredient is bold in its own right. To start off, capers are mini salt poppers that satiate the most ravenous taste buds without disappointment– at least for me. I just got a new cast iron skillet and immediately began craving my Lemon Caper Chicken. It’s salty, lemony, and herbaceous. This dish is easy to make and even easier to freestyle. In fact, it’s one my go-to dishes when I’m craving something light on the waistline but heavy on the taste buds.
Unlike many of the dishes on my YouTube Channel and here on my site, this recipe is not inspired by my Grandmother. Instead, it’s inspired by my favorite savory flavors– salt + acid. It should be no secret by now that while I do have a growing sweet tooth, I’ll choose salty lemony food over a brownie any day! I created this dish years ago as a way to incorporate bold flavors without drowning the chicken in adobo. The end result is chicken dish so delicious that it holds its own even against my Pollo Guisado Dominicano- Dominican Style Stew Chicken.
Lemon Caper Chicken goes best with roasted veggies or pasta. Keep in mind that there a ton of different ways of making this simple dish. I personally like to season it in two parts so I can maximize the flavors of my simple everyday ingredients. If you’d like to see a step-by-step tutorial on how to make this delicious delight simply click here or visit my youtube channel: Made To Order | A La Orden
Ingredients
- 2-3 lbs chicken thighs & drumsticks
- 1-2 fresh lemons squeezed
- 1 lemon cut into slices
- 1 tbs fresh orégano
- 5-6 fresh thyme sprigs -whole
- ½ tbs fresh thyme leaves
- 6 garlic cloves mashed
- 4 whole garlic cloves
- 1 tsp salt
- 2-3 tbs capers or to taste
- 1 tbs adobo or to taste
- Black pepper to taste
- 1 tbs butter
- Olive oil
- ½ - 1 cup water
Instructions
- Rinse chicken thighs with lime, vinegar and cold water
- Mash garlic with a little of salt in mortar & pestle to create a garlic paste
- Season chicken with garlic, adobo, ground orégano, capers, fresh thyme, fresh lemon juice, freshly ground black pepper and olive oil
- Mix everything until it’s well combined
- Marinate in the refrigerator for an hour or overnight
- Heat up skillet with olive and butter
- Place chicken thighs skin face down (doesn’t matter if it’s skinless)
- Brown chicken for 5-10 minutes-- this will depend on your skillet & how hot your stove gets
- Flip chicken over and brown the other side for another 5-10 minutes
- While chicken is browning, add water to bowl where chicken was marinating, swirl and add to the chicken while it’s browning
- Add extra capers, garlic, and thyme, and lemon slices
- Finish cooking in the oven at 350 degrees for an additional 20-35 minutes. Note that if you’re using boneless chicken thighs, you can skip the baking part since they will cook really quickly on the stove
Notes
This dish is deceivingly simple yet delicious. If you roast it perfectly, you’ll be left with a gravy that goes great with roasted potatoes or steamed vegetables. Buen Provecho!
