Sapphire Splash Chicken
A vibrant, flavorful baked chicken dish with a lemon-herb marinade and a splash of blue butterfly pea flower infusion for a visual twist—perfect for dinner parties or gourmet family meals.
Equipment
- Large mixing bowl
- Baking dish or cast iron skillet
- Whisk
- Food-safe gloves (for handling marinade)
- Oven
- Optional: Mortar & pestle for herbs
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 tbsp olive oil
- Juice of 1 lemon
- 1 tsp lemon zest
- 3 cloves garlic minced
- 1 tsp fresh thyme or ½ tsp dried
- 1 tsp fresh rosemary chopped
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp ground black pepper
- ½ cup brewed butterfly pea flower tea cooled – for color infusion 🌸
- Optional garnish: edible flowers or microgreens
Instructions
- Prepare Marinade:
- In a bowl, combine olive oil, lemon juice, zest, garlic, thyme, rosemary, paprika, salt, and pepper. Whisk well.
- Add the Splash:
- Stir in the cooled butterfly pea flower tea — this gives the chicken a slight floral note and a fun visual blue “splash.”
- Marinate Chicken:
- Add the chicken thighs to the bowl. Use gloves to massage the marinade into the meat. Cover and refrigerate for at least 2 hours (up to 12 hours for deeper flavor).
- Bake:
- Preheat oven to 400°F (200°C). Place marinated chicken into a greased baking dish or cast iron skillet. Bake for 35–40 minutes, or until internal temperature reaches 165°F (75°C).
- Rest & Serve:
- Let chicken rest 5 minutes before serving. Garnish with microgreens or edible flowers for that extra “sapphire” flair.
Notes
You can grill instead of bake — just lower the heat slightly to prevent burning.
Butterfly pea flower tea doesn’t change the flavor much but gives a unique look.
For a spicier twist, add chili flakes or a dash of hot sauce to the marinade.