Lemon Sunshine Chicken

by Christa Upton
(South Dakota)

Hot Pot Lemon Sunshine Chicken

Hot Pot Lemon Sunshine Chicken

Hot Pot Lemon Sunshine Chicken
Hot Pot Lemon Sunshine Chicken ready for cooking
Hot Pot Baked Potatoes

Recipe 44 in the Solar Hot Pot

Lemon Sunshine Chicken

I think the hardest part about this one is squeezing the lemons. LOL

The night before, mix:

3/4 c. lemon juice (about 3 large lemons)
1 T. oil
1 t. honey
1/4 t. salt


Pour over 6 pieces of chicken and marinate in fridge overnight.

10:30 am—2 T. butter: cut in pieces and put in Hot Pot, cover, set up facing the sun, set timer for 30 minutes.

Then prep:

1 small onion (chop finely)
2 cloves garlic (smash and mince)

11:00 am—onion and garlic: stir into butter, cover, set timer for 30 minutes.

11:30 am—chicken and marinade: put into Hot Pot, try to quickly spoon some of the onions over the chicken. Put baking rack and thermometer in.

Cover, adjust to sun, set timer for 60 minutes. (DONE except for adjusting to sun and checking temp!)

12:30 pm—adjust to sun, set timer for 60 minutes.

1:30 pm—check temperature without opening lid (can carefully jiggle pot to get condensation off lid).

(If temperature is NOT up to 150 degrees Fahrenheit by now, for food safety, you need to quickly bring up the temperature and finish cooking with higher heat source.)

If at least 150 degrees, adjust to sun, set timer for 60 minutes.

2:30 pm—adjust to sun, set timer for 60 minutes.

3:30 pm—check temperature (must still be at least 150 degrees or needs to be boosted with microwave and finished at higher heat), adjust to sun, set timer for 60 minutes.

4:30 pm—check temperature. If it has dropped below 150 degrees, make sure the chicken is done by inserting thermometer into thickest part of center piece of meat but not touching bone. It should read at least 165 degrees. If so, you’re good. Since it was at 150 degrees at 3:30, you know it hasn’t been under 150 degrees for more than 90 minutes, so it is good to eat, but not good to let it sit in the Pot much longer.

If it is still above 150, you are okay to let it ‘coast’ until a bit later supper (just don’t open the lid, and keep an eye on the temp). BTW, I’ve read different things about food safety in different sources, so I went with the most conservative/safest--never below 150 for more than 2 hours.

We did potatoes in our other Solar Hot Pot, and we enjoyed lots of great sun today with a few wispy clouds.

Around 5:30, our chicken Hot Pot was still over 180 degrees, and the chicken was literally falling-off-the-bone tender!

This made a LOT of juices, so we poured the juices on the potatoes (instead of butter or sour cream); YUM!!! I think I liked the juices on the potato better than the chicken. LOL But I’ve never been a huge meat person.

Other than needing salt, it all turned out good. Not quite as good as lemon chicken under a broiler but still AMAZINGLY good for low heat and no flame.

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Using Your Solar Cooker.

SOLAR COOKER CATEGORIES

Box Cookers

   Sun Oven (AASO) 

   SunCook

   SunFocus

   Solavore Sport

Panel Cookers

   Hot Pot

   Copenhagen

   Haines Cooker

   Sunflair

   Shahjee Cooker

   All Season Cooker

   Silver Balloon 

Parabolic cookers

   Solar Burner

   Solsource

   Solar Flame

   Sun Chef

Evacuated cookers

   Himin

   GoSun Stove

   Solar Thermos

Accessories

   Pots/Pans

   Protective Covers

   Reflective vinyl

Sales outside USA

   Canadian Sales

   International Sales


New Financing Options available for purchase of Solar Cookers


Email Newsletter icon, E-mail Newsletter icon, Email List icon, E-mail List icon Sign up for our Email Newsletter
For Email Marketing you can trust