This is one of those sauces that’s hard to explain. It’s tangy. It’s flavorful. It’s one of those sauces that will have you coming back for more! It’s a sauce that is good on any type of chicken and pork. Shrimp, too! It’s something different, but easy to make. I promise you that this will be a favorite. Even those pesky picky eaters gobble it up! Believe me, I know… This is a favorite & a go-to in our home! I hope that you will trust me & try it!!!
1 stick of Butter ( unsalted )
1/3 cup Lemon juice
1 Tbsp Paprika
2 tsp Salt
1 tsp Black pepper
1 tsp Brown sugar
1/2 tsp Rosemary ( dried/crushed between fingers )
1/8 tsp Nutmeg
1/8 tsp Cayenne pepper
1/8 tsp Garlic granules
If using chicken thighs ( around 8 will fit in a 9×13 ) preheat oven to 425 degrees
For chicken breasts ( 4-5 bone in or boneless chicken breasts ) preheat oven to 350 degrees
Combine all ingredients in a small sauce pan and let simmer for at least 2 minutes
Pour the sauce into a 9×13 baking dish
My favorite way to use this sauce is on boneless, skinless chicken thighs. There’s usually 8 thighs in the package that I get.
It has 1 stick of butter, so it doesn’t work well as a marinade, because the butter coagulates when it’s chilled. It is okay to let it sit out for about 20-30 minutes before baking it though
Put the dish in the middle of the preheated oven and bake thighs for 45 minutes
- Set a timer for 15 minutes – Flip the chicken pieces over every 15 minutes. I like to put the thighs under the broiler for a few minutes when they are done, just to lightly crisp the edges. Chicken thighs liked to be really cooked & it’s hard to mess them up!
- If using chicken breast: Flip after 15 minutes. Check them after 30 minutes to ensure they are cooked through. Depending on their size it could take 30 – 45 minutes. When the chicken breasts are cooked through, go ahead and slice them into 1″ pieces and let it sit in the sauce a few minutes before serving.
UPDATE 7/28/2015 – We JUST tried this on the grill and it was AMAZING!!! We used boneless chicken thighs. I placed them in a 9×13 casserole dish and coated the thighs in the sauce. I pierced them with a knife and made sure that the sauce got in everywhere. I took some tongs and lifted them up out of the dish to ensure that the sauce got underneath, too! Don’t be afraid to toss them around for a few minutes before tossing them on the grill. I had them sitting out for a good 20-30 minutes. Once they were on the grill, they were flipped once, basted in the sauce left in the casserole dish and grilled longer to make sure the sauce was cooked. The butter did not burn. They were perfect and delicious!!!
Use your imagination and use whatever your family prefers for the protein. Use a meat thermometer to ensure that chicken and pork are cooked through.
If using shrimp, use the jumbo size and get a lot of shrimp! Enough to fill a sheet pan. The sauce goes a long way! I would bake the shrimp at 400 for 15 minutes