Hot Salt Lemon Chicken

I purchased a big bottle of smoked salt to add to our assortment of spices when my husband revealed that he's not a smoked salt fan. Determined to change his opinion, I took a change on this recipe and it was a hit! The smoked salt isn't at the forefront of the flavor profile, but adds a warm umami to the spice blend. Oh...and butter.
Photo by Kristin O.
Adapted from divascancook.com

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from divascancook.com

Ingredients

  • 1

    teaspoon seasoning salt

  • 1/2

    teaspoon hickory salt or any other smoked salt (I used applewood smoked salt)

  • 1

    teaspoon garlic powder

  • 1 1/4

    teaspoon paprika

  • 1/2

    teaspoon black pepper

  • 1/2

    teaspoon chipotle chili powder

  • 1/2

    teaspoon thyme

  • 1/2

    teaspoon oregano

  • 1/4

    teaspoon red pepper flakes

  • 1

    whole chicken, cut up (about 4-5 lbs)

  • 1/2

    cup butter, melted (can use less)

  • 1/4

    cup lemon juice

Directions

Preheat oven to 400. Mix the hot salt spices together. Set aside. Add lemon juice and 1 tablespoon of the hot salt to the melted butter and stir to combine. Dip each piece of chicken in the butter mixture. Place chicken on a roasting pan or grilling pan. When all the chicken has been dipped in butter, sprinkle generously with more hot salt. Really get it covered up! Add the extra butter if desired. You can let the chicken marinate in the fridge to maximize the flavors or throw it right into the oven. Bake for 30-35 minutes or until juices run clear. If you're cooking boneless skinless chicken, 20-25 minutes works well. Turn on the broiler the last few minutes of cooking to crisp the skin more if desired. Let chicken rest for 5-10 minutes when it comes out of the oven. Serve hot or cold. Tastes great either way!

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