Baked Chicken With Citrus And Garlic Marinade Recipe 455 Food

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LEMON GARLIC CHICKEN MARINADE



Lemon Garlic Chicken Marinade image

This lemon garlic chicken marinade is super simple to make, healthy, and full of flavor. Simply marinate your favorite chicken in lemon juice, oil, garlic, and herbs then grill it, bake it, or freeze it for later!

Provided by Kristen Stevens

Categories     Dinner

Time 35m

Number Of Ingredients 6

¼ cup lemon juice ((freshly squeezed for the best flavor))
¼ cup olive oil
2 tablespoons EACH: minced fresh oregano, thyme, and rosemary ((or sub 2 tablespoons Italian seasoning))
1 teaspoon EACH: sea salt and pepper
2 cloves garlic (minced)
2 lbs. chicken thighs or breast

Steps:

  • Combine the lemon juice, olive oil, oregano, thyme, rosemary, salt, pepper, and garlic into a small bowl.
  • Place the chicken in a shallow bowl or baking dish and pour the marinade over the top. Mix it around a little so that all the pieces are coated in the marinade. Cover the bowl then put it into your fridge to marinate for 30 minutes - 24 hours.

Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 413 kcal, Carbohydrate 2 g, Protein 28 g, Fat 32 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 113 mg, Sodium 494 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 22 g

LEMON AND GARLIC BAKED CHICKEN



Lemon and Garlic Baked Chicken image

Provided by Kardea Brown

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 14

1/2 cup plus 2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons garlic powder
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
One 3 1/2- to 4-pound chicken, cut into pieces
2 tablespoons unsalted butter
1 teaspoon honey, plus more if needed
1 teaspoon chopped fresh oregano
4 cloves garlic, minced
Juice of 2 lemons (about 1/4 cup) plus 1/2 teaspoon lemon zest
One 4-ounce jar diced pimientos, drained
1/4 cup chopped fresh parsley
Lemon wedges, for garnish

Steps:

  • Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
  • Preheat the oven to 400 degrees F.
  • Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
  • For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.

CITRUS-GARLIC ROASTED CHICKEN



Citrus-Garlic Roasted Chicken image

Provided by Claire Robinson

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 8

4 large bone-in, skin on chicken breasts, about 3 pounds
4 large whole chicken thighs, about 2 pounds
1/2 navel orange, zested, plus the juice of 1 whole orange
2 limes, 1 zested, both juiced
1/2 cup extra-virgin olive oil
4 large cloves garlic, peeled and smashed
1 teaspoon kosher salt, plus more for seasoning
Freshly cracked black pepper

Steps:

  • Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
  • Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
  • Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.

CITRUS-GARLIC MARINADE



Citrus-Garlic Marinade image

Make and share this Citrus-Garlic Marinade recipe from Food.com.

Provided by Lvs2Cook

Categories     Citrus

Time 5m

Yield 3/4 cup

Number Of Ingredients 7

1/3 cup orange juice
3 tablespoons honey
5 garlic cloves, minced
2 tablespoons white wine
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/2 teaspoon ground red pepper

Steps:

  • Combine all ingredients well.
  • Marinate fish for 1 hour in the refrigerator or chicken for 2 hours in the refrigerator.

Nutrition Facts : Calories 390.1, Fat 0.6, SaturatedFat 0.1, Sodium 11.3, Carbohydrate 95.7, Fiber 1.4, Sugar 80.5, Protein 2.8

CITRUS-MARINATED CHICKEN



Citrus-Marinated Chicken image

This is a great dish for a summer meat. The marinade gives the chicken an appetizing flavor and helps keeps it succulent and moist during cooking. Time does not include marinating time.

Provided by teresas

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breasts, bone in
1 tablespoon mild chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 orange, juice and rind
3 limes, juiced
1 pinch sugar
8 -10 garlic cloves, finely chopped
1 bunch cilantro, coarsely chopped, plus a few sprig to garnish
2 tablespoons extra virgin olive oil
1/2 cup beer, tequila (optional) or 1/2 cup pineapple juice (optional)
salt and pepper

Steps:

  • Place the chicken in a nonmetallic dish.
  • Mix the remaining ingredients together in a bowl and season to taste.
  • Pour over the chicken and turn to coat well, then cover and let marinate at room temperature for at least 1 hour.
  • If possible, let marinate in the refrigerator for 24 hours.
  • Preheat the broiler to medium.
  • Remove the chicken from the marinade and pat dry with paper towels.
  • Place the chicken on a broiler rack and cook under the hot broiler for 20-25 minutes, turning once, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
  • Brush with the marinade occasionally, but not for the last few minutes of the cooking time.
  • Garnish with cilantro springs.

Nutrition Facts : Calories 364.6, Fat 21.1, SaturatedFat 4.9, Cholesterol 92.8, Sodium 132.7, Carbohydrate 13.8, Fiber 3.9, Sugar 4.4, Protein 32.1

GIADA DE LAURENTIIS'S GARLIC AND CITRUS CHICKEN



Giada De Laurentiis's Garlic and Citrus Chicken image

I watched Giada make this on a recent episode of "Everyday Italian" on the Food Network. It is SO GOOD and pretty easy to prepare. She made the Penne with Spinach Sauce to go with it.

Provided by Kerry Ciulla

Categories     Chicken

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (5 -6 lb) roasting chickens, neck and giblets discarded
salt & freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14 ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
kitchen string or butcher kitchen twine

Steps:

  • Position the rack in the center of the oven and preheat to 400 degrees F.
  • Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
  • Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
  • Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Nutrition Facts : Calories 637.8, Fat 44.2, SaturatedFat 11.9, Cholesterol 178.2, Sodium 208.2, Carbohydrate 13.7, Fiber 1.2, Sugar 7.2, Protein 45.8

LEMON GARLIC MARINADE FOR CHICKEN



Lemon Garlic Marinade for Chicken image

I'm not sure where I got this recipe but it is very good. I usually throw some chicken breasts in a ziploc bag and add this marinade and then freeze. All I have to do for a quick meal is thaw and toss on the grill. This makes enough marinade for about 1-1.5 pounds of chicken breasts. Cooking time reflects marinating time.

Provided by JillAZ

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

2 cloves garlic, minced
4 tablespoons olive oil
2 tablespoons chopped fresh parsley
3 tablespoons lemon juice, fresh preferred
1/8 teaspoon pepper
1 1/2 lbs boneless skinless chicken breasts

Steps:

  • Place chicken breasts in a large ziploc bag.
  • Mix first five ingredients together and pour over chicken.
  • Marinate at least one hour, longer if possible.
  • Cook chicken as desired.
  • I prefer to grill mine.
  • This is wonderful served on a caesar salad.

CITRUS-MARINATED CHICKEN



Citrus-Marinated Chicken image

This juicy, zesty chicken stars in many of my family's summer meals. While there are a million ways to dress up poultry, you'll find yourself turning to this recipe again and again. It's that quick and easy! -Deborah Gretzinger, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup lemon juice
1/2 cup orange juice
6 garlic cloves, minced
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon dried tarragon
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • Combine the first eight ingredients in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 161mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

EASY GRILLED CHICKEN WITH CITRUS MARINADE



Easy Grilled Chicken With Citrus Marinade image

This easy grilled chicken recipe is a fast track to dinner. This grilled chicken breast is never dry, thanks to a marinade that's sourced from the pantry.

Provided by Kendra Vaculin

Yield 4 servings

Number Of Ingredients 10

2 large shallots, finely chopped
4 garlic cloves, finely grated
⅔ cup extra-virgin olive oil, plus more for grill
¼ cup sherry vinegar or red wine vinegar
3 Tbsp. fresh lemon juice
2 Tbsp. fresh lime juice
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 tsp. sugar
½ tsp. freshly ground black pepper
4 skinless, boneless chicken breasts (about 1½ lb.)

Steps:

  • Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
  • Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
  • Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
  • Serve chicken with reserved marinade spooned over.

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