Jidori Lemon Chicken Recipe
Angel Vermicelli, Fresh Kale
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Angel Vermicelli
Kale Salad
Method
Marinating the Chicken
Prepare the Marinade
In a large bowl, combine fresh lemon juice, minced garlic, olive oil, salt, black pepper, and chopped thyme.
Marinate the Chicken
Add the Jidori chicken breasts to the marinade. Ensure that each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
Cooking the Chicken
Grill the Chicken
Preheat your grill or grill pan over medium heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Grill the chicken for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F).
Cooking the Angel Vermicelli
Boil Water
In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt.
Cook the Vermicelli
Add the angel hair vermicelli to the boiling water. Cook according to package instructions, typically about 3-4 minutes. Drain and set aside.
Preparing the Kale Salad
Mix the Salad Ingredients
In a large bowl, combine the chopped kale, olive oil, fresh lemon juice, salt, black pepper, and grated Parmesan cheese. Toss well to ensure the kale is evenly coated.
Plating the Dish
Assemble the Plate
On each plate, place a serving of the cooked angel vermicelli, top with grilled Jidori lemon chicken, and serve alongside a generous portion of the kale salad.
