This Filipino salad can be prepared a day or two ahead of time. For added flavor, fruits including raisins, apples, and pineapple are used.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 55 mins |
| Servings: | 4 |
Ingredients
- ½ cup unsalted butter, melted
- 2 lemons, juiced
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 teaspoon garlic salt
- salt and ground black pepper to taste
- 4 (6 ounce) skin-on, bone-in chicken breasts, split
Instructions
- Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 to 4 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
- Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- You can use 1 whole frying chicken, cut up, instead of chicken breasts.
Nutrition Facts
| Calories | 448 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 4 g |
| Protein | 35 g |
| Saturated Fat | 17 g |
| Sodium | 578 mg |
| Sugars | 0 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Very good recipe, but it would be helpful to have an approximate quantity for the lemon juice, as lemon sizes vary greatly. I used two huge lemons, and I think it prevented the breasts from browning? It was delicious anyway, but that crispy skin was missed!
Love, loved it. Easy dinner and added vegetable to the plate. Family was very happy.
I tried this recipe with olive oil instead of butter to reduce the cholesterol. I also forgot the paprika but I was still very good. I will make it again.
made this with 6 boneless chicken breasts. turned out great! everyone loved it.
Scrumptious! I used 6 chicken thighs and it turned out great. Yes, the butter solidifies in the fridge, but quickly liquifies when in the oven and does its thing. The taste is great; the lemon isn’t too overpowering. Next time I would bake it for 50 minutes, not 45. Great with boiled potatoes.
The butter coagulated as a marinade. Not sure it is a good choice for a marinade. I haven’t seen any marinade recipes with melted butter. Maybe a different oil could be suggested by the writer. Otherwise tasty. I am uncertain the recipes from this site are healthy. Starting to Re think how to cook with all this fat and salt and heavy cream and cheeses.
I was unable to “pour” the marinade around the chicken as the butter solidified. So I was stuck with a messy container trying to scrape the butter off of. I had to scramble to fix this. My chicken turned out fine and was tender, however I rated this 1 star because the recipe doesn’t work as written
Excellent recipe.. and easy to make!!
Really good. Made 1/2 recipe and needed to add some liquid to have enough sauce [I used 1/4 cup pasta water]. Hubby liked it
Half stick of butter is plenty,
Lovely recipe! Moist and delicious.
Looked interesting but I didn’t have a lemon so substituted a lime. Used two large boneless breasts and kept the “marinate” ingredients faithful to the recipe. Turned out very good and rice was a nice compliment to the chicken and buttery sauce. I doubt the refrigerator time in the “marinate” changes the flavor much as the butter quickly solidifies preventing spices and flavors from penetrating the meat. I believe preparing the butter sauce, pouring it over the chicken in the baking dish and letting it sit for 15 min while the oven preheats would be just as flavorful. Also cutting large pieces of chicken into smaller pieces would allow the sauce to flavor more surfaces of the meat (might need to adjust cooking time).
I used chicken thighs and they turned out so moist and flavorful. Even after only an hour of marinating. Can’t wait to try again and marinate for the full 3 hours.
I followed the recipe exactly and my husband and I both thought it was pretty good. Next time I make it I might follow another reviewer’s suggestion and use boneless breasts and cook for a shorter time.
I made this with boneless, skinless chicken breasts and pounded the chicken so it was thinner. I then marinated it for three hours and baked it for 30 minutes. It was delicious.
I used boneless, skinless chicken breasts. For once, my chicken wasn’t dry! I will certainly be making this again.
This is a very good Chicken Recipe.
is a great marinade…..works with any chicken parts, then bake or grill…
I made these with chicken thighs instead of breasts (since that’s what we had), and it was delicious! I love the simplicity of the ingredients, but it was still full of flavor.