June 1, 2023

Kotopoulo Skorthato 

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Kotopoulo Skorthato 

(Greek Lemon Garlic Chicken)

June: National Lemon Month

Toward the last year of our university studies, we befriended a new student from Crete. Christos H. was in the same education department as Islander and also went to our church. We would often go over to his rental house for Sunday dinners when our dorm cafeteria was closed. Fortunately, we got to partake in his homecooked Cretan and Greek meals, which often included the quick and affordable kotopoulo skorthato—chicken pieces baked in a lemony marinade with garlic, herbs and spices. Because Highlander had a lemon of a car, he was able to drive Christos to the grocery store to get the ingredients. Islander helped him in his kitchen and learned how easy it was to make this dish. More than three decades later, she still cooks this chicken on busy weeknights because it is simple to prepare and is tasty over rice or pasta. It’s a winner winner chicken dinner made with love and lemons! For National Lemon Month, cook up kotopoulo skorthato. 

Recipe

(Inspired by Christos C.)

Ingredients

  • 1-2 pounds chicken thighs and legs, bone-in with skin
  • ¼ cup extra virgin olive oil
  • 4 cloves of garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¼ teaspoon red pepper, crushed
  • 2 lemons, divided use

Directions

In a large bowl, stir the olive oil, garlic, salt and pepper. Add the oregano, thyme and red pepper. 

Zest and juice one of the lemons and add to the olive oil mixture. Toss the chicken in the bowl and coat it in all the seasonings. Layer the chicken pieces in a baking pan. Cut the second lemon into 8 wedges and place them in between the chicken. Pour the remaining olive oil mixture over the pan. Bake in a preheated oven at 375 degrees F for 40-45 minutes or until the chicken is cooked through. Transfer to a platter and spoon the pan juices over the chicken. Garnish with lemon wedges. Serve hot with rice or pasta.

Notes

  • This lemon chicken recipe is Greek, made with olive oil, garlic, herbs and spices. For the Chinese/local Hawaiian lemon chicken recipe, made of deep-fried pieces and a thick and tangy sweet lemon sauce, please click here.
  • Search our blog for other sweet or savory lemon recipes.
 

June 1, 2013

Lemon Chicken

Posted by HI Cookery under 06 June | Tags: , , , , , , |
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Lemon Chicken

Lemon Chicken

June: National Lemon Month

Many cultures have their own version of boneless meat, which is coated in seasoned flour/breadcrumbs/batter, then fried or baked, and accompanied with gravy or sauce. Lemon chicken from L&L Drive-Inn, a popular chain restaurant in Hawaii and in select spots around the world, is one of Islander and her brother’s favorite deep fried chicken dishes with a tangy sweet lemon sauce.

During our undergraduate years in Hawaii, we would walk down our hilly campus to the L&L restaurant and treat ourselves to a cheap lunch or dinner when we did not want to eat cafeteria food or cook in our dorm kitchen. When we first ordered the lemon chicken, it looked like a giant, sliced chicken nugget with a sunny yellow dipping sauce on the side. As simple as the entrée was, we just loved the lemon sauce! It really is what makes the chicken a delicious dish.

For National Lemon Month, make lemon chicken for a local-style plate lunch.

Recipe

(Adapted from L&L Drive-Inn via the Star-Bulletin Archives)

For the chicken

  • 2 pounds boneless chicken (we used thinly sliced chicken breast meat)
  • ¼ cup water
  • ¼ cup vegetable oil
  • ½ cup cornstarch
  • ¼ cup flour
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • ½ teaspoon chicken-flavored bouillon (we crushed a bouillon cube)
  • ½ teaspoon white pepper
  • 1 teaspoon garlic powder

Directions

Pound the chicken meat to ¼-inch thickness or cut into bite-sized pieces. Set aside and make the marinade. In a large glass bowl, mix together the water and vegetable oil. Blend in the cornstarch and flour. Stir in the egg. Season with salt, bouillon, white pepper and garlic powder.

Lemon Chicken

Mix to make a smooth batter. Coat the chicken in the marinade and leave for at least two hours. Deep fry the chicken in 350-degree oil until golden brown (5 minutes). Drain on paper towels. Keep warm.

Lemon Chicken

For the lemon sauce

  • ¼ cup cornstarch
  • ¼ cup lemon juice
  • 2 cups water
  • 1 cup white vinegar (we used cane sugar vinegar)
  • 1 ½ cups sugar
  • small piece of ginger, crushed
  • 1 teaspoon lemon extract
  • ½ teaspoon of yellow food coloring
  • slices of lemon

Directions

In a measuring cup, make a slurry by dissolving the cornstarch in lemon juice. Set aside. In a saucepan, combine the water, vinegar and sugar. Bring to a boil.

Lemon Chicken

Add the ginger, lemon extract and a few slices of lemon. Tint with yellow food coloring. Slowly stir in the cornstarch-lemon juice mixture until thickened and smooth. Discard the ginger. Serve the sauce on the side with the lemon chicken.

Lemon Chicken

Notes

  • The lemon sauce may be made ahead of time and re-heated. Garnish with fresh lemon slices.
  • This lemon chicken is a Chinese-influenced recipe. There are other lemon chicken recipes inspired by international ingredients.
  • Serve L&L Drive-Inn lemon chicken with scoops of rice and macaroni salad. Onolicious!
  • For another fruit-flavored sauce with chicken, try the recipe for honey orange glazed chicken listed in our September archives (National Chicken Month).
  • Love lemons? Search our blog for more lemon recipes.