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Melt in your mouth chicken: Close-up of juicy, shredded chicken.
Lady Maria

Ultimate Melt-In-Your-Mouth Chicken

This recipe unlocks the secrets to achieving unbelievably tender and flavorful chicken that practically dissolves in your mouth. By combining the right cut, a flavorful marinade, and a low-and-slow baking technique, this dish elevates chicken to an art form, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds chicken thighs, breasts, or drumsticks
  • 1/4 cup olive oil
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons honey or maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Salt to taste

Equipment

  • Mixing bowl
  • whisk
  • Resealable bag or shallow dish
  • baking dish
  • Cooking spray or olive oil
  • Aluminum foil
  • Oven
  • meat thermometer

Method
 

  1. In a mixing bowl, whisk together the olive oil, soy sauce, lemon juice, honey, minced garlic, Dijon mustard, paprika, and black pepper until well combined.
  2. Place the chicken in a resealable bag or a shallow dish.
  3. Pour the marinade over the chicken, making sure it's evenly coated.
  4. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 8 hours.
  5. Preheat your oven to 350°F (175°C).
  6. Lightly grease a baking dish with cooking spray or olive oil.
  7. Remove the chicken from the marinade and arrange it in the prepared baking dish in a single layer. Don't overcrowd the pan.
  8. Cover the baking dish tightly with aluminum foil.
  9. Bake the chicken for 30-40 minutes, depending on the thickness of the chicken pieces.
  10. Remove the foil and bake for another 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The chicken should be golden brown and slightly crispy on top.
  11. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute.

Notes

For extra flavor, marinate the chicken overnight. If using chicken breasts, pound them to an even thickness for even cooking. To store leftovers, place in an airtight container in the refrigerator for up to 3 days. For a crispy skin, broil the chicken for the last 2-3 minutes of cooking time, watching carefully to prevent burning.