Charo Chicken Lemon Garlic Butter Recipe Patched -

Pour in the and the rotisserie drippings (or bouillon paste). Whisk in the Dijon mustard . Turn the heat up to medium. Let the liquid reduce by half (about 2-3 minutes). You want a slightly syrupy consistency here.

This sauce is versatile. Here is how Charo uses it: charo chicken lemon garlic butter recipe patched

The "secret" to signature lemon garlic butter Pour in the and the rotisserie drippings (or bouillon paste)

| Problem | Cause | Patch Fix | |---------|-------|------------| | Sauce separates (butter pools) | Too much heat, no emulsifier | Add a teaspoon of Dijon mustard or a drizzle of pasta water | | Weak lemon taste | Bottled juice or too little zest | Use fresh lemon juice + zest , double the lemon | | Garlic burns | High heat on minced garlic | Use microplaned garlic, add at the end off heat | | Chicken dry | Overcooked breast | Use thighs or brine breast 30 min in salt water | | Sauce too thin | Too much broth/butter ratio | Reduce broth before mounting butter, or add cornstarch slurry | Let the liquid reduce by half (about 2-3 minutes)

This is the "patch" that provides the spicy heat. Salt: To taste.

Charo’s flavor starts with the bird itself, which is hand-rubbed before fire-grilling. Garlic powder 1 tsp Lemon pepper 1 tsp Chili powder or Smoked paprika ½ tsp Cumin & Cayenne pepper Salt & Black pepper to taste 🍋 The Signature Butter Sauce