You can easily create a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it stand for about 3 minutes; when you see the liquid curdling, it’s ready to use.<\/p>" } } , { "@type": "Question", "name": "Why do I have to throw out the marinade?", "acceptedAnswer": { "@type": "Answer", "text": "
Any marinade mixed with raw meat should be discarded because it may contain bacteria. Dispose of any remaining marinade in the sink. If you want to use the marinade as a sauce, set some aside in a separate container before adding the raw chicken to the remaining marinade.<\/p>" } } , { "@type": "Question", "name": "How should I store and reheat leftovers?", "acceptedAnswer": { "@type": "Answer", "text": "
Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. You can reheat everything in an air fryer or a skillet, but if you’ve got a lot of leftovers, the oven is the best option. Place them on a sheet pan, cover loosely with foil and heat in a 350°F oven for 15 to 20 minutes. You don’t want the chicken to dry out, so test it with an instant-read thermometer after about 15 minutes. If it’s reached an internal temperature of 165°F, it’s ready to be served.<\/p>" } } , { "@type": "Question", "name": "What should I serve with Lemon-Garlic Chicken?", "acceptedAnswer": { "@type": "Answer", "text": "
This recipe covers the chicken and the vegetables, but you could add a grain or potato to round out the meal. Try one of our favorite recipes: Wild Rice Pilaf<\/a>, Garlic-Rosemary Smashed Potatoes<\/a> or Basic Quinoa<\/a>.<\/p>"
}
}
]
} ] }
]