Chili Garlic Bone In Chicken Breasts

Step 1: I am not usually a fan of chicken breast as it can be so dry, but this marinade makes the breasts tender, juicy, and delicious. Depending on the thickness of your radishes, the chicken might be cooked before them. If so, remove the chicken pieces and cover them with foil until the radishes are ready. The radishes should be somewhat tender, and slightly resistant when poked with a fork.

Step 2:

Step 3: 2 bone-in skin-on chicken breasts

Step 4: 1 pound of radishes, stems removed and quartered

Step 5: 1/2 of a lime, zest of, juice of

Step 6: 2 tablespoons avocado oil, plus a bit more (depending on the size of the skillet used)

Step 7: 1/4 teaspoon ground pepper

Step 8: 1/4 seasoned salt and a bit more to season browned chicken

MARINADE

Step 9: 1 cup cold water

Step 10: 1 envelope onion soup mix (28-grams)

Step 11: 1/4 cup chili garlic sauce

Step 12: 1 teaspoon soy sauce

Step 13: 1/4 teaspoon cayenne pepper

Step 14: 1 tablespoon avocado oil

Step 15: 1 garlic clove, processed through a garlic press

Step 16:

Step 17: Place the chicken breasts between two pieces of plastic wrap and pound them with a rubber mallet to give them an even thickness of about one-and-a-half inches.

Step 18: Mix the marinade ingredients in a large resealable bag, add the chicken pieces, and swish the contents to coat the chicken evenly.

Step 19: Seal the bag, removing as much air as possible, and refrigerate for 8 hours or overnight.

Step 20: Drizzle about 1 to 2 tablespoons oil in the bottom of a 13" *oven-proof skillet*, (make sure there is enough oil to cover the bottom of the skillet) and bring to medium-high heat.

Step 21: Add the chicken pieces skin side down and reduce heat to medium-low. Make sure the pieces are not too close together or they will not get crispy.

Step 22: Cook for 15 minutes, or until you have a browned crust on the skin, checking every five minutes to ensure the skin is not burning.

Step 23: Preheat oven to 350 degrees Fahrenheit.

Step 24: In the meantime, Toss the radishes with 1 tablespoon oil, salt, and pepper in a bowl and set aside.

Step 25: Once the chicken is browned on the skin side, carefully turn it over and cook on the other side for 5 minutes.

Step 26: Pour the radishes around the chicken.

Step 27: Season the chicken with a bit of salt.

Step 28: Zest the half lime over the chicken and radishes then squeeze the juices over everything.

Step 29: Place in the oven, uncovered, and roast until chicken is cooked, and radishes are tender, about 45 minutes. (Depending on the thickness of your radishes, the chicken might be cooked before them. If so, remove the chicken pieces and loosely cover them with foil until the radishes are ready.)

Step 30: Cut the chicken breasts in half or serve whole.

Step 31: Enjoy!