Lemon Pepper Chicken (2024)

FAQs

What is lemon pepper seasoning made of? ›

Lemon zest: Dried lemon zest is the key ingredient and adds all the zesty, tangy flavor. Lime zest would also work. Black pepper: Ideally you want to use freshly ground black pepper for the best flavor. Kosher salt: Kosher salt or sea salt works best.

Acid: Both lemon juice and vinegar contain acid, which helps to break down the muscle fibers in meat, making it more tender. This is especially helpful for tougher cuts of meat, such as flank steak or chicken thighs. Flavor: The acid in lemon juice and vinegar can also help to infuse the meat with flavor.

What Can I Substitute For Lemon Pepper Seasoning? If you're really in a pinch and don't have time to run to the store or make this easy recipe, I do have a substitute trick! You can simply use a bit of fresh-squeezed lemon juice, 2 teaspoons of black pepper, and 1 teaspoon of salt.

It may sound simple, but lemon pepper seasoning contains the fundamentals of flavor in a single spice blend. Acidity, umami, salinity, and a touch of heat are building blocks of flavor that add dimension to savory cooking.

What is the difference between lemon pepper and lemon pepper seasoning? Lemon pepper is exactly what it sounds like. The spice stays true to its name and combines lemon zest with cracked black peppercorns. However, lemon pepper seasoning typically includes salt and other spices.

The lemon pepper sauce is made with butter, lemon pepper seasoning, lemon (juice and zest), honey, and hot sauce. Then you toss the sauce with your air-fried chicken wings—it takes less than five minutes to whip up this sauce!

Like pickling, smoking, and curing, the practice of rinsing chicken with lemon juice probably started out as a way to neutralize any off-aromas in the meat and cut down on bacteria.

The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper.

Most home cooks can't use up the whole jar before the quality starts fading. Your spices may have clumped because they were exposed to moisture or heat over time; either way, their flavor is likely diminished.

How do you fix too much lemon pepper seasoning? ›

Dilution: The most straightforward approach is to dilute the excess lemon flavor by adding more of the other ingredients in your recipe. For example, if you're making a batter or dough, you can increase the quantities of flour, sugar, or other dry ingredients to balance the flavor.

Nutritional Value

Lemon zest is high in vitamin C and fiber, which helps to maintain a healthy digestive system. Lemon pepper seasoning is also a zero-calorie seasoning and can be found with little to no sodium, making it an ideal spice blend for heart-healthy diets.

SALT, BLACK PEPPER, CITRIC ACID, ONION, SUGAR, GARLIC, CALCIUM STEARATE , SILICON DIOXIDE, AND CALCIUM SILICATE (TO MAKE FREE FLOWING), CELERY SEED, LEMON OIL, AND FD&C YELLOW NO. 5 LAKE.

Lemon pepper contains a variety of secondary metabolites such as phenols, saponins, flavonoids, tannins, triterpenoids, and steroids. Limonene in lemon pepper is known to have antioxidant and anti- inflammatory activity [4].

Lawry's® Lemon Pepper Seasoning has a shelf life of 540 days when tightly closed and stored in a cool, dry place, to protect against flavor loss and moisture. Avoid exposure to heat, humidity, direct sunlight and fluorescent light to maintain flavor and color.

INGREDIENTS: BLACK PEPPERCORNS, SEA SALT, ONION, LEMON RIND, GARLIC, LEMON OIL, CITRIC ACID.

On its own, lemon pepper is a perfectly cromulent flavor. It's got enough personality to sprinkle over a side of steamed vegetables or to dust onto chicken thighs before throwing them into a blazing-hot oven for a quick dinner.

The Lemon Drop pepper, Ají Limón or Ají Limo, is a hot, citrus-like, lemon-flavored pepper which is a popular seasoning pepper in Peru, where it is known as qillu uchu.