B B Q Lemon Chicken Family Favorite Food

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

FAMILY FAVORITE LEMON CHICKEN SPAGHETTI

Steps:

• Cut up chicken into bite sized pieces.
• Squeeze lemon juice into a small bowl.
• Add the remainder of the ingredients and stir.
• Place cut up chicken into a gallon size bag.
• Pour the lemon juice mixture over the chicken.
• Marinate for at least 1 hour in the refrigerator (it is better if you have time to marinate for 2 hours).
• Preheat oven to 350 degrees.
• Spray a large baking dish with non-stick cooking spray.
• Pour entire contents of bag into the dish.
• Bake for 30 minutes.
• Bring some water to a boil and cook spaghetti to your liking, then drain.
• Pour the chicken and the juices together with the spaghetti and stir.
• It tastes better if the juices soak into the spaghetti for a few minutes.

LEMON BARBECUE CHICKEN

Steps:

• Mix first 7 ingredients in a glass baking dish.
• Trim chicken of any fat.
• Place chicken in marinade and let sit at least 1 hour, or more.
• Grill 12-14 minutes or until done.

BAKED LEMON CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
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B B Q LEMON CHICKEN - FAMILY FAVORITE

Steps:

• Special Equipment: I use a mortar& pestle, however a heavy bowl and the end of a rolling pin does the trick too.
• Mix marinade ingredients using mortar and pestle and give a bit of a thump or 3 to bruise rosemary& lemon rind.
• Place chicken and marinade in a ziplock bag (removing any air pockets) massage and refrigerate overnight.
• Preheat BBQ to Medium to Medium-High.
• BBQ chicken for approximately 25 minutes (or until done)- turning regularly.
• Squeeze a lemon half over chicken with each turn.
• Serve with salad.
• Enjoy!

LEMON CHICKEN

Steps:

• Separate the tenderloins from the breasts. Between sheets of plastic wrap pound the thicker side of the breast to make it more even in thickness. Season the chicken with salt. Heat the olive oil in a large skillet over moderate heat. Add the chicken breasts and tenderloins. Saute for about 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side). Saute on other side 4 to 5 minutes or until the interior is cooked through. Mix lemon zest and lemon juice into chicken broth.
• Remove the chicken to a plate. Give the lemon broth cornstarch mixture a stir and add it to skillet. Deglaze the pan and simmer for a two minutes or until the sauce looks thick and glossy. Taste and season with salt and pepper. Remove the skillet from the heat and whisk in the butter if you wish. Pour the sauce pour over the chicken and sprinkle the scallions on top.

BARBECUE LEMON CHICKEN IN THE OVEN

Steps:

• Preheat oven to 350°F Cut zested lemons in half, squeeze out juice into a small bowl and set aside halves. Add zest, barbecue sauce, and seasonings to the lemon juice; mix well.
• Place chicken in baking pan. Place 2 of the lemon halves along with the mashed cloves of garlic and roesmary sprig into the cavity of the chicken.
• Rub skin of chicken all over with remaining 2 lemon halves and discard. Tie legs together with twine.
• Bake 1 1/2 - 2 hours or until chicken is cooked through to 170F brushing with the barbecue sauce mixture every 5 min during the last 20 minutes of baking.
• Remove chicken from oven, and discard lemon halves and garlic cloves from chicken cavity. Skim fat from drippings in pan, and serve with the chicken.

LEMON BARBECUED CHICKEN

Steps:

• Whisk together the first 10 ingredients. Add onion; set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate at least 8 hours or overnight, turning occasionally. , Drain and discard marinade. Grill the chicken, covered, over indirect medium heat for 45 minutes or until juices run clear, turning and basting with reserved marinade every 8-10 minutes., To bake chicken: After marinating, place chicken in a greased 15x10x1-in. baking pan. Pour the remaining marinade over the chicken. Bake, uncovered, at 350° for 1-1/4 hours or until juices run clear, basting occasionally.