The first time I tried this recipe, I told my family I hoped they liked it… but not too much. I wasn’t going to make it ever again.

I tell them that all the time, but usually it’s because I can’t make it again – I invented as I went along, or I cobbled together several recipes to use up what I had on hand.

This case, though, was different. I followed a recipe exactly this time. Indeed, it was one that came highly recommended from my friend Marcy. And I trust Marcy.

See, Marcy and I have lunchroom duty together. If you aren’t a teacher, you might not know this, so I’ll tell you: teacher friends, and especially duty teacher friends, are invaluable.

Other teachers will keep me from quitting on the bad days. They get just as excited as I do about a good lesson or a great moment. I know all good coworkers are this way, but a good teacher friend… well, that’s a treasure beyond riches.

Anyway, I digress.

Marcy had told me about this delicious lemon pepper chicken that used actual lemon and pepper (and butter!). Now, I do not turn my nose up at artificial lemon pepper – I love it – but the real deal sounded even better.

And a bonus: she said it was quick and easy. And I’m sure it was quick and easy. For Marcy. But Marcy had made it for two people.

I guess that’s why cutting up and skewering one million bite-sized pieces of chicken didn’t turn her into a raging maniac like it did me. I mean. I’m fine. Everything’s fine.

Anyway, threading all these ding-dang chicken pieces on metal skewers made my fingertips raw. Figuring out how to pack the skewers into the basket of my air fryer almost made me lose my religion.

By the time I finished air frying the skewers, which were “tightly packed” per the directions, I was ready to fight.

And that, your honor, is what made it so dangerous for my kids to whine, “How are we supposed to EAT this? Do we have to PULL IT OFF THE STICK?”

My response: Yes. Yes, you do. And you’ll LIKE IT.

Of course, they did. Maybe not the pulling off part, but the taste. They may have even loved it. Which is how it came to pass that I found myself eyeballing a pack of chicken thighs on sale last week and wondering if I could make the whole thing easier.

Turns out, I could. Skipping the skewers altogether, as it turns out, makes the chicken crisp up better and cook much faster. (Plus, of course, it presents less of a hardship for my kids.)

Plus, I doubled the sauce. You should always, always double the sauce. After I tried this easier version, I went back to lunchroom duty with Marcy, ready to tell her all about my brilliant hacks.

“Hey, Marcy,” I started. “I made that lemon pepper chicken you recommended.”

“You did?” she asked. “I made it this weekend, too! But I had people over, so I just converted it to an oven recipe and baked it in a 9-by-13-inch dish in the oven.”

Did I mention that Marcy is smarter than I am?

LEMON PEPPER CHICKEN BITES

(adapted from KingCooks.com)

Ingredients
4-5 pounds boneless, skinless chicken thighs
1 teaspoon salt
1 teaspoon black pepper
1 Tablespoon minced garlic
Zest of 1 lemon
1/4 teaspoon paprika
1 Tablespoon oil

Lemon Pepper Butter
1/2 cup (1 stick) butter, melted
2 teaspoon black pepper fresh ground
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon sugar
Juice of 1 lemon

Directions
■ Using a sharp knife, cut chicken into bite-sized pieces, about 1-inch-by-1-inch. Toss in seasonings from the first list (salt, pepper, garlic, zest, paprika and oil). Cook in air fryer or oven.
■ Air fryer method: Place chicken pieces in air fryer basket in two batches. Air fry at 400 degrees for 12 minutes, turn, and cook for 10 minutes more. Repeat with second batch.
■ Oven directions: place all seasoned chicken pieces in rimmed baking sheet or 9-by-13-inch pan. Bake at 425 degrees for about 25 minutes, turning once.
■ While chicken is cooking, mix lemon pepper butter ingredients in a small bowl. When chicken is done, pour lemon pepper butter over chicken and mix well. Serve. We loved it over pasta, but Marcy swears by rice. So, you know, she’s probably right.

Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected].

Amelia Plair is a Starkville resident who writes occasional food columns.