Hanging Lemon Tree Chicken over Whipped Feta with Charred Broccolini and Creamy Parmesan Orzo

S7 E13 | Mt Joy | Mt Joy Showed Up to Watch Passion of the Christ | Something's Burning

Mt. Joy comes by the kitchen for lemon-marinated chicken skewers, glazed with lemon hot honey and hung over whipped feta, with charred broccolini and creamy Parmesan orzo on the side. The band explains how they ended up at a screening of The Passion of the Christ, gets into the stories behind "Jenny Jenkins" and "Lucy," and plays "Astrovan" and "Lucy" live in the kitchen.

Hanging Lemon Tree Chicken

Ingredients

  • Chicken + marinade: 3 lb boneless skinless chicken thighs, cut into 1½-2 inch pieces
  • ¼ cup olive oil
  • Zest of 2 lemons + ¼ cup fresh lemon juice
  • 4 garlic cloves, minced
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1½ tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 1½ tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes
  • Lemon hot-honey glaze: ⅓ cup honey
  • 3 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 2 tbsp butter
  • 1 tsp Dijon mustard
  • 1 garlic clove, finely grated
  • Pinch red pepper flakes + pinch salt

Steps

  1. Whisk olive oil, lemon zest and juice, garlic, Dijon, honey, thyme, paprika, salt, pepper and red pepper flakes. Toss with chicken.
  2. Marinate 30 minutes to 4 hours.
  3. Thread 4-5 pieces of chicken onto each long metal skewer. Keep the pieces snug but not compressed so the edges can char.
  4. Grill over medium-high heat, turning as needed, until deeply charred and cooked through.
  5. Simmer all glaze ingredients together for 2-3 minutes until glossy and slightly thickened. Brush generously over the cooked chicken.
  6. Transfer the fully cooked skewers to the tabletop hangers. Place whipped feta and a grilled lemon beneath each skewer. Give the chicken one final glaze drizzle just before serving.

Whipped Feta

Ingredients

  • 10 oz feta
  • ¾ cup plain Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • ½ tsp lemon zest
  • Black pepper
  • 1 small garlic clove

Steps

  1. Blend everything in a food processor for 1-2 minutes until very smooth and creamy. If needed, loosen with another spoonful of yogurt or olive oil.
  2. Spoon a generous swoosh directly beneath each hanging skewer.

Creamy Parmesan Orzo

Ingredients

  • 2 cups dry orzo
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 4 cups chicken stock
  • ¾ cup heavy cream
  • 1 cup freshly grated Parmesan
  • 2 tbsp chopped parsley
  • 1 tbsp chopped basil or chives
  • ½ tsp lemon zest
  • Salt + black pepper

Steps

  1. Melt butter in a wide skillet over medium heat. Add garlic and cook about 30 seconds.
  2. Add dry orzo and toast 1-2 minutes, stirring so the grains are coated in butter.
  3. Add about 3½ cups chicken stock. Simmer 8-10 minutes, stirring frequently, adding the remaining stock as needed until tender.
  4. Lower heat. Stir in cream, Parmesan, parsley, basil or chives, lemon zest and black pepper. Taste before salting.
  5. Keep the orzo intentionally loose. It tightens fast as it sits, so hold extra warm stock and stir in a splash right before plating.

Charred Broccolini

Ingredients

  • 2 lb broccolini
  • 3 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • Zest of 1 lemon + juice of ½ lemon
  • ½ tsp red pepper flakes
  • Salt + black pepper
  • ⅓ cup freshly grated Parmesan
  • ⅓ cup toasted pistachios or sliced almonds

Steps

  1. Trim any woody ends and toss broccolini with olive oil, salt and pepper.
  2. Heat a large cast-iron skillet or grill until very hot. Char broccolini 5-7 minutes, turning occasionally while keeping some snap.
  3. Add sliced garlic during the final minute so it becomes golden without burning.
  4. Off heat, toss with lemon zest, lemon juice, red pepper flakes and Parmesan. Finish with pistachios or almonds if using.

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