Tag Archives: lemon

BEST Lemon Chicken- SUPER EASY!

(Sorry, photo was leftovers the next day. Everyone fought over it!)

Frozen 28oz. Pkg. Pilgrim’s Tempura Chicken Nuggets (Must be Tempura battered)
3 MINI Sweet Bell Peppers, cut up small

3 sm./med. Lemons (2 now, Reserve 1 for later.), juiced*
1/4c Honey
2tsp Rice Vinegar
1/4tsp Himalayan Salt
2T Sugar
Optional: 1/8-1/4tsp Red Pepper Flakes

1.5T Cornstarch + 1.5T Water

In a larger pot (Large enough to toss Chicken when done.), add in all ingredients of Sauce, RESERVING 1 Lemon for later. Heat Sauce on stovetop.
Make a Slurry in separate bowl: 1.5T Cornstarch + 1.5T Cold Water, mixed.
Slowly stir Slurry into Sauce. Whisking on low heat. It will thicken.
Add in cut up Sweet Mini Peppers. Turn off, cover, set aside.

Bake Chicken Nuggets according to directions.
Right before Chicken is done, turn Sauce on a LOW heat on stove top. Stir in Juice of RESERVED LEMON (3rd lemon). Turn off heat. Add cooked Chicken to Sauce, immediately, when done. Carefully, toss around until Sauce is distributed.

Served with Side of Broccoli and Fried Rice:
Microwave Rice in Chicken Broth, instead of water (I use Broth Cubes, crushed).
Once done, add into heated pan with:
A lil bit of Oil, for frying.
A lil bit of Onion, cut Small.
A few Mushrooms, chopped up.
Few Frozen Peas.
Fry it up.
Add in 2 Eggs. Stir around.
When about done, add a few splashes of Soy Sauce. About 2T.
(This was for about 2-3c uncooked rice)

* “About” 8-9T Lemon Juice in this recipe, total (3 sm./med. Lemons).


Tay-jita Seasoning (Chicken Fajita Taco Seasoning)

Tay-jita Seasoning is an amazing flavored seasoning, PERFECT for Chicken Fajitas! Easy to make. Minus all the un-needed ingredients! Lower in salt than most packets. And, tastier!

1 Chicken Broth Cube, crushed to powder *See Notes 
Sprinkle of Pepper

Premix (For 1-1.5 lb):
1T Chili Powder
1tsp Garlic Powder (I did 1)
1tsp Paprika
1/2tsp Cumin
1/2tsp Onion Powder
1/2tsp McCormick’s Dried Orange Peel
1/2tsp Chipotle Powder
1/4tsp Dried Mint or Cilantro (I did Mint!)
1/4tsp Sea Salt
1/4tsp White Sugar

1/2T concentrate Lime Juice (At very end of cooking, drizzle in.)
1/2T concentrate Lemon Juice (At very end of cooking, drizzle in)

*Notes: If using Chicken BREASTS: Cook Chicken with the Pepper and Broth Cube (Crushed). Otherwise, ADD Crushed Broth Cube to Seasoning Mix.
Add a LIL Water and Chicken into Butter Flavored Cooking Sprayed pan. Sprinkle with crushed Broth Cube and sprinkle of Pepper. Cook til cooked. Remove, shred/cut up, and add back to pan WITH JUICES. Add premixed seasoning. COOK DOWN JUICES. Then, add in Lemon and Lime Juice. Cook a few minutes longer. Add to Tacos with desired Toppings.

Photo above is with TACO TAY’S TAYter OLES – Seasoning

Chipotle Chicken with Citrus Avocado Sauce


Eat As Chipotle Chicken topped with Citrus Avocado Sauce. Or, Shred and have yourself a Man-wich topped with Citrus Avocado Sauce! However you choose, these are AMAZINGLY Tasty!

 – Chicken Marinade (Don’t add to Chicken, yet!):
1 can Chipotle in Adobo, I halved Peppers
4 Garlic Cloves, minced
2T Lime Juice (100% Fridge Kind)
2T Brown Sugar
1/4tsp Sea Salt
1/4c Heavy Whipping Cream

 – Citrus Avocado Sauce:
2 RIPE Avocados
2T 100% Pulp Free Orange Juice
1.5tsp Lime Juice (100% fridge kind)
1tsp White Wine Vinegar
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Cumin
1tsp Dried Oregano
1/4tsp Dried Mint
1/4tsp Sea Salt

PREMIX Marinade, DON’T ADD TO CHICKEN, yet! I halved Chipotle Peppers. Premix Sauce Ingredients. RESERVE 2T Marinade (For later mixing). Place in fridge til use.
I cut shallow slits into chicken, so marinade can get in there. Marinade Chicken (I used Bone In and removed Skin). Marinade 4-6 hours. Best on Charcoal Grill. Even Grill the Chipotle Peppers! They are GREAT!

– Regular Chicken Breast topped with Citrus Sauce: Brush on Reserved Marinade. Top with Citrus Avocado Sauce. Eat. Don’t forget to Serve with Those Chipotle Peppers.

– Sandwiches: Shred up Chicken and Remove Bones. Mix in Reserved Marinade. Top onto Sandwich with: Mayo/Miracle Whip, Tomato, and Optional Coleslaw Topper
Toppings (If sandwich/Burger): Tomato, Onions, Miracle Whip/Mayo, and:
Optional Coleslaw Topper:
2c Coleslaw Mix (Cabbage Carrot Mix, NOT SAUCE)
3/4c Lite Sour Cream
1tsp Dried Cilantro, minced
1/8tsp Garlic Powder (OPTIONAL)
Small Splash of Lime Juice (Fridge Concentrate kind)
1/8-1/4tsp Sea Salt

Lemon Chicken Legs / Wings


Great for Chicken or Turkey Legs, Wings, Breasts, etc.

Marinade (1 hr)(6 legs):
1-2T White Vinegar
2T (Pick ONE): McCormick’s Montreal Steak OR Tay’s Chick Rub

3T Lemon Juice (100% fridge kind)
1/4c Lemon Curd OR Pineapple Marmalade (I used Curd!)
1T Honey
1/4tsp Mustard Powder
1/8tsp Dried Mint
1/8tsp Curry Powder

Marinade Chicken. BEST ON CHARCOAL GRILL! Cook Chicken. Toss with Sauce.

Not grilling?: Marinade Chicken in Ziploc Bag, for 30minutes. Add 1/2T Olive Oil, toss around. Then, toss with 1/2T -1T Flour (I add half, toss. Add other half, toss.). Marinade another 30minutes in fridge. Butter Flavor Cooking Spray pan. Bake, uncovered, at about 425-450 for 18minutes, flip, bake another 12-18minutes, or til juices run clear. Toss with Sauce (Or brush on half way)
Charcoal Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.

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Lemony Dill Fish Bites (Fish Bites with Delicious Lemon Dill Sauce)


Eat alone, with tartar sauce (Below), on taco shells, or on sandwiches with lettuce/tomato!
Fish (I used Catfish)
Lemon Dill Sauce (Premake ahead):
1/2c Powdered Sugar (Confectioners sugar)
1/4tsp Garlic Powder
A little shy of 1/4c Freshly Squeezed Lemon Juice
1/4tsp Fresh Lemon Zest
2T Honey
1/2c Hot Water
1 Chicken Broth Cube (Crushed added to hot water to dissolve)
1tsp Rice Vinegar
1/8tsp Ginger Powder
1tsp Dried Dill Weed

For Frying:
1/3c Vegetable Oil, for frying (Try Coconut Oil- I have yet to try it, tho)
2-3 Eggs, Beaten

Batter Mixture:
3/4c Cornstarch
1/4c Cornmeal
3/4 tsp Garlic Powder
Up to 1/4 tsp Course Black Pepper
1/8tsp Sea Salt
1/2tsp Onion Powder
1/4tsp Paprika
1tsp Dried Dill Weed

Marinade fish 30min-1hr. in splash Soy Sauce and splash of Lemon Juice.
Preheat oven 350. Toss fish with batter, until all covered. Pour beaten eggs over. Lightly toss to cover all. (When laying fish in oil, You can spoon batter mixture over top, if it didn’t stick when tossing) Brown each side in oil. Add to baking pan, LIGHTLY sprinkle a PINCH of sea salt. Pour sauce carefully over. Bake 350 for 15minutes. CAREFULLY flip and bake additional 10-15minutes. Allow to cool slightly to thicken. Give one more toss LIGHTLY, to distribute sauce. Eat alone. With your favorite tartar sauce.
Or my Quick Tartar Sauce recipe:
1/3c Mayo
3/4tsp Capers, minced
Light splash Lemon Juice
Pinch Sea Salt
Sprinkle Paprika
Sprinkle Onion Powder
Sprinkle Garlic Powder
Sprinkle Pepper
Sprinkle Dill

Can also be eaten on wraps or as fish sandwiches!

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Lemony Snickets Chicks (Lemon Chicken Bites)


Lemon Sauce:
1/2c Powdered Sugar (Confectioners Sugar)
1/4tsp Garlic Powder
1/8c+1T Fresh Lemon Juice (More to taste)
1/4tsp Fresh Lemon Zest
2T Honey
1/2c Hot Water
1 Chicken Broth Cube (Crushed added to hot water)
1tsp Rice Vinegar
1/16tsp Ginger
Premake sauce earlier, set in fridge. Place 3-4 frozen chicken breasts in a bag with few squirts of Fresh Lemon Juice and splash of Soy Sauce. Marinade til thaw.

1/3c Vegetable Oil, for frying (Try Coconut Oil- I have yet to try it, tho)
2 Eggs, Beaten

Batter Mixture:
1c Cornstarch (You could probably get away with less)
1/2tsp Garlic Powder
Up to 1/4tsp Course Black Pepper
Good pinch of Sea Salt
1/2tsp Onion Powder
1/4tsp Paprika

Preheat oven 350. Cut chicken into 1 inch cubes. Pour the starch over the chicken and toss til coated, I’m not pretty about it. Then I Distribute eggs over battered chicken. Lightly toss. (I find this easier than dipping them into the egg and losing most batter on my fingers.)
Heat oil in large skillet. Cook chicken until browned. Place in baking dish. SQUIRT with Fresh Lemon Juice. Pour lemon sauce evenly over chicken. Bake at 350 for 15 minutes. Turn chicken, bake for 15 more minutes. Squirt with a little more Fresh Lemon Juice. Allow to set and thicken some. Serve with 2.5c rice, cooked in Chicken Broth, pinch of sea salt, and mixed with 1c frozen Peas.
Also check out our others: BBQ Chicks, Buffalo Chicks, Sweet N Sour Chicks MORE CHICKS TO COME!!! Check back!!!

Healthier Version (Skipping deep fry coating): Make sauce, skipping powder sugar and adding a little more honey and a LITTLE sugar (To taste)- To sweeten. Cook chicken in A LITTLE EVOO (Or butter flavored cooking spray). Add in sauce, stirring, til thickened… OR: Fry in LITTLE EVOO, add to baking pan with sauce, then bake 350 15minutes. Toss, bake 15more minutes.

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Ravioli that Split (Tay’s Pea Ravioli with hint of Lemon)


4c Water
4 Chicken Broth Cubes
1/2 lb Turkey Smoked Sausage Link, sliced
1c Dried Split Peas
1 Carrot, GRATED
1/2 Onion, chopped
1 Garlic Clove, minced
1 tsp Lemon Grass Stalk, minced TINY (Use Scissors!)
1/2 tsp Oregano
1c frozen Peas, thawed (Optional)
10 oz 4 Cheese Ravioli

Spray Crockpot with Butter Flavored Cooking Spray. Add all, EXCEPT ravioli AND frozen peas. Cook on low 4-5 hours. Add in Ravioli and peas about 45minutes prior to being done. Allow to cool slightly to thicken.

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Lemony Soupket (Lemon Chicken Noodle Soup)


3-4 Frozen Chicken Breast
4 Cups Water
4 Chicken Broth Cubes
2 Celery Stalks
1.5c Carrots, sliced
1 cup Frozen Peas (Add Later)
1 Onion
2 Garlic Cloves, minced
3 Fresh Lemon Grass, minced
1/4 tsp Course Black Pepper
1/2 T Dried Parsley
1/16 to 1/8 tsp Sea Salt
1/2c Egg Noodles
1/2 T Lemon Juice *Optional (Add later) (I use fridge kind. This may make it too LEMONY for your taste! But, then again, it is lemon soup!)
1/2c Heavy Creamer

Butter crockpot. Add in all EXCEPT egg noodles, lemon JUICE, and heavy creamer. Cook on low or warm for 4-6 hours. Cut up chicken. Add in noodles. Once noodles are tender, add in lemon juice and creamer (I suggest adding creamer first, allow to sit a minute then taste test to decide on more lemon flavor. If wanted THEN add in lemon juice.). Allow flavors to blend about 15-20minutes on warm. Serve.
Also, you can skip both the lemon juice and creamer, if you choose.