Cooks Illustrated Grilled Lemon Parsley Chicken Breasts On A Charcoal Grill Food

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GRILLED LEMON CHICKEN



Grilled Lemon Chicken image

Provided by Ina Garten

Yield 8 to 10 servings

Number Of Ingredients 6

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
2 pounds boneless chicken breasts, halved and skin removed

Steps:

  • Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
  • Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
  • Skewer with wooden sticks.

SPICY GRILLED CHICKEN WITH LEMON AND PARSLEY



Spicy Grilled Chicken with Lemon and Parsley image

Provided by Chad Colby

Categories     Chicken     Kid-Friendly     Spring     Summer     Grill/Barbecue     Healthy     Bon Appétit     Small Plates

Yield 8 Servings

Number Of Ingredients 9

1/4 cup hot smoked Spanish paprika
1/4 cup kosher salt
1/4 cup coarsely ground black pepper
1 1/2 tablespoons cayenne pepper
2 (3 1/2-4-pound) chickens, preferably organic, backbones removed
1 loaf country-style bread, sliced lengthwise 1" thick
1/4 cup extra-virgin olive oil
4 lemons, halved
1/2 cup parsley leaves with tender stems

Steps:

  • Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Combine paprika, salt, black pepper, and cayenne in a small bowl.
  • Working one at a time, place chickens on a work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast. Season chickens all over with paprika mixture, patting to adhere.
  • Grill chickens, skin side up, over direct heat, rotating occasionally and moving to cooler side of grill as needed to control flare-ups, until browned, 5-8 minutes. Turn skin side down and grill, rotating occasionally, until browned, 8-10 minutes. Turn chickens skin side up and move to indirect heat. Grill, rotating occasionally, until an instant-read thermometer inserted into the thickest part of thighs registers 165°, 50-60 minutes. Transfer to cutting boards and let rest 5 minutes.
  • Meanwhile, drizzle bread on both sides with 1/4 cup oil total and grill over direct heat until toasted and lightly charred, about 4 minutes; transfer to a platter.
  • Grill lemons, cut side down, over direct heat until lightly charred and juices start to caramelize, about 4 minutes.
  • Place chickens on top of bread and scatter parsley over. Squeeze 2 or 3 lemon halves over; serve with remaining lemons.
  • Do Ahead
  • Chickens can be grilled 2 hours ahead; hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.

GRILLED LEMON CHICKEN BREASTS



Grilled Lemon Chicken Breasts image

This lemon chicken is so versatile it can be grilled indoors, outdoors, or even broiled!

Provided by Christina Holderman

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breasts
2 lemons, cut into wedges
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon ground black pepper
¼ cup unsalted butter, melted, divided
1 teaspoon white sugar, or more to taste

Steps:

  • Poke surface of chicken all over with a knife or fork. Rub chicken pieces on all sides with cut surfaces of lemons, squeezing to release some of the juice; reserve remaining juice for grilling
  • Combine salt, garlic, paprika, and pepper in a bowl. Brush chicken with 1/2 of the melted butter; sprinkle with 1/2 of the seasoning mix.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook chicken on the preheated grill for 7 to 10 minutes. Flip, squeeze remaining lemon juice over chicken, brush with remaining butter, and sprinkle with the rest of the seasonings. Continue to grill until no longer pink in the centers and juices run clear, 8 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Sprinkle chicken with sugar just before serving. Grill cooked chicken for 2 minutes more. Serve.

Nutrition Facts : Calories 246.2 calories, Carbohydrate 7.9 g, Cholesterol 95.1 mg, Fat 14.4 g, Fiber 2.9 g, Protein 24.6 g, SaturatedFat 8.1 g, Sodium 641.2 mg, Sugar 1.2 g

FOOLPROOF GRILLED CHICKEN



Foolproof Grilled Chicken image

For the very best results, we brine the chicken before it goes on the grill; sear it over the flames; finish cooking it on the other side of the grill; then toss it in a robust vinaigrette when it's done.

Categories     Chicken     Backyard BBQ     Lime     Mint     Summer     Grill     Brine     Grill/Barbecue     Cilantro     Gourmet     Dinner

Yield 6 servings

Number Of Ingredients 13

4 quarts cold water
1/4 cup sugar
1/2 cup plus 1 teaspoon kosher salt
5 1/2 to 6 pounds chicken parts with skin and bones
1/4 cup fresh lime juice plus 4 limes, halved crosswise
2 tablespoons Asian fish sauce
1 large garlic clove, minced
3 tablespoons finely chopped fresh mint
1/4 cup finely chopped fresh cilantro
1 teaspoon dried hot red pepper flakes
1/2 cup vegetable oil
Special Equipment
a 22 1/2-inch charcoal kettle grill and a charcoal chimney; or a gas grill

Steps:

  • Brine chicken and make vinaigrette:
  • Bring water, sugar, and 1/2 cup salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, uncovered, 15 minutes. Cool brine completely, then add chicken and soak, covered and chilled, 6 hours.
  • Remove chicken and pat dry.
  • Whisk together lime juice, fish sauce, garlic, mint, cilantro, red pepper flakes, and remaining teaspoon salt in a large bowl, then add oil in a stream, whisking until combined.
  • To cook chicken using a charcoal grill:
  • Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal (80 to 100 briquettes). Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on the opposite side.
  • When charcoal turns grayish white (after 15 to 20 minutes), check fire temperature and grill chicken parts according to instructions in accompanying article. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
  • When chicken is almost done, grill lime halves, cut sides down, uncovered, over coals until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side.
  • To cook chicken using a gas grill:
  • Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.
  • For drumsticks, thighs, and wings (cooking time is longer than cooking times for charcoal grilling):
  • Sear chicken in 2 batches on lightly oiled grill rack, covered with lid, turning over once, until well browned, 6 to 8 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner.
  • Cook seared chicken, covered with lid, moving chicken around grill (to avoid flare-ups) and turning over occasionally, until cooked through, 12 to 20 minutes. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
  • For breast halves:
  • Sear chicken (in 2 batches if necessary to avoid crowding), starting with skin sides down, on grill, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all breasts on rack over shut-off burner.
  • Cook seared chicken, covered with lid, turning over once, until cooked through, 18 to 20 minutes. Transfer chicken to bowl with vinaigrette and turn to coat, then transfer to platter to keep warm, loosely covered with foil.
  • When chicken is almost done, grill lime halves, cut sides down, uncovered, over lit burner until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side.

CHARCOAL GRILLED CHICKEN BREAST



Charcoal Grilled Chicken Breast image

Just made this the other day when we had company down. the rub that's on there along with the smoke infused from the charcoal make this a great tasting dish. serve with roasted potatoes to make it even better.

Provided by Chef Ryoni

Categories     Canadian

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 boneless skinless chicken breast halves
4 teaspoons granulated onion
4 teaspoons granulated garlic
1 tablespoon kosher salt
2 teaspoons chili powder
2 teaspoons fresh ground black pepper
extra virgin olive oil

Steps:

  • In a small bowl, mix the rub ingredients.
  • Lightly brush the chicken with the oil and season with the rub, pressing the spices into the meat. Grill the chicken over direct medium heat untill it is firm and there is no pink in the middle. About 8 to 12 minutes, turning once. serve warm.

Nutrition Facts : Calories 154.2, Fat 1.8, SaturatedFat 0.5, Cholesterol 68.4, Sodium 1836.4, Carbohydrate 5.4, Fiber 1.1, Sugar 1.6, Protein 28.2

CHARCOAL GRILLED CHICKEN



Charcoal Grilled Chicken image

Make and share this Charcoal Grilled Chicken recipe from Food.com.

Provided by Derf2440

Categories     Canadian

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 -2 1/2 lbs cut up chicken
1/4 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons soy sauce
2 cloves garlic, smashed
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon black pepper

Steps:

  • Arrange chicken in 9 x 13 x 2 inch dish.
  • In small bowl, combine remaining ingredients, pour half mixture over chicken, cover and refrigerate chicken for at least 1 hour or overnight.
  • Cover and refrigerate bowl of remaining marinade for basting.
  • Drain chicken, discard liquid.
  • Wear a hot mitt,and use tongs to arrange medium hot briquettes in a ring, leaving 12 inches in center free of coals.
  • Grill chicken on covered grill, skin side down, in center of grid, directly over coal free area for 25 minutes.
  • Baste with reserved marinate.
  • Turn, cook 20 to 25 minutes or until no longer pink at bone (Alternately, on gas grill, set end burners on medium heat, leave center burner off, place chicken over off burner and cook as instructed above).

GRILLED LEMON-PARSLEY CHICKEN BREASTS



Grilled Lemon-Parsley Chicken Breasts image

The marinade makes a delicious sauce that perfectly finishes off these juicy, flavorful grilled chicken breasts.

Provided by KathyP53

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
6 tablespoons olive oil
1 tablespoon minced fresh parsley leaves
1 1/4 teaspoons sugar
table salt
fresh ground black pepper
3 medium garlic cloves, minced
2 tablespoons water
4 (8 ounce) boneless skinless chicken breasts

Steps:

  • Whisk together mustard, 1 tbsp lemon juice, 3 tablespoons olive oil, parsley, 1/4 teaspoons sugar, 1/4 teaspoons salt, and 1/4 teaspoons pepper in small bowl; set aside.
  • Whisk together remaining tablespoon lemon juice, remainin 3 tablespoons olive oil, remaining teaspoons of sugar, 1 1/2 teaspoons salt, 1/2 tsp pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.
  • Light large chimney starter filled with charcoal (6 qts, about 100 briquets) and allow to burn until coal are fully ignited andpartially covered with thin layer of ash, about 20 minutes. Build modified 2 leverl fire by arranging all coals over half of grill, leaving the other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean. Dip wad of paper towels in oil, holding wad with tongs, wipe cooking grate. Grill is ready when you can hold your hand 5" above grate for 5 minutes.
  • Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler side of grill, smooth-side down, with thicker side facin coals. Cover with disposable 9x13" aluminum pan and cook until bottom of chicken just begins to develop light rill marks and is no longer translucent, 6-9 minutes. Using tongs, flip chicken and rotate so that thinner side faces coals. Cover with disposable pan and continue to cook until chicken is opaque and firm to touch and instant read thermometer inserted into thickest part of chicken registers 140 degrees, 6-9 minutes longer.
  • Move chicken to hotter side of grill and cook,uncovered, until dark grill marks appear, 1-2 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant read thermometer inserted into thickest part of chicken registers 160 degrees, 1-2 minutes linger. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4" thick slices and transfer to individual plates.
  • Drizzle with reserved sauce to serve.
  • On gas grill: Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grill grate with grill brush to clean. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner turned to high and turn off other burners. Proceed with recipe, grilling with lid down and omitting disposable pan. Increase browning time by 1-2 minutes.

Nutrition Facts : Calories 439.9, Fat 23.1, SaturatedFat 3.5, Cholesterol 131.6, Sodium 163, Carbohydrate 2.9, Fiber 0.1, Sugar 1.6, Protein 52.6

GRILLED CHICKEN WITH GARLIC AND PARSLEY



Grilled Chicken With Garlic and Parsley image

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

2 small whole heads garlic, separated into cloves and peeled
1/4 cup chopped Italian parsley leaves
Salt and freshly ground white pepper to taste
2 2-pound chickens, halved and with all but the wings boned
2 tablespoons unsalted butter
3 tablespoons fresh lemon juice

Steps:

  • Preheat a gas, charcoal or electric grill until moderately hot. Bring a small saucepan of water to a boil, add garlic and boil 1 minute. Drain. Cut garlic into paper-thin slices and toss in a small bowl with the parsley and a little salt and pepper.
  • Stuff about 1 teaspoon of the garlic mixture under the skin of each chicken half, in breast and thigh areas. Put chickens on a plate, cover with plastic wrap and refrigerate until ready to use. Reserve remaining garlic mixture.
  • When ready to cook, grill chicken halves 7 to 10 minutes on each side, until they are just cooked through. Make sure all pinkness disappears but do not overcook.
  • Meanwhile, melt the butter in a saute pan. Add remaining garlic mixture and saute gently until barely golden. Remove from heat. Add lemon juice and season to taste with salt and pepper.
  • Put a chicken half on each of 4 warmed plates and spoon the sauteed garlic mixture over each. Serve at once.

Nutrition Facts : @context http, Calories 746, UnsaturatedFat 31 grams, Carbohydrate 7 grams, Fat 52 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 17 grams, Sodium 1148 milligrams, Sugar 0 grams, TransFat 1 gram

GRILLED CHICKEN WITH PARSLEY-OLIVE SAUCE



Grilled Chicken With Parsley-Olive Sauce image

Boneless, skinless thighs are a boon to grilling because they're almost impossible to overcook. Breasts are a bit trickier because they are low in fat and can dry out quickly. But this technique works beautifully for both. If you have the time, dry brine in advance (see Tips). When ready to eat, grill the chicken longer on the first side to get a little color (if the breasts are uneven in thickness, pound them until they're even first), finish cooking on the other side, then plunge it into a bright sauce for up to 30 minutes for added juiciness. The sauce here is made with parsley, olives, chile, lemon juice and small bits of lemon rind for tartness and texture, but adjust flavorings as you wish. Serve the chicken with plenty of sauce, and perhaps a salad, grilled bread or vegetables. (Save some for the next day's lunch, too; the smokiness will develop as it sits.)

Provided by Ali Slagle

Categories     dinner, poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds boneless, skinless chicken thighs or breasts (See Tips)
Extra-virgin olive oil
3/4 cup finely chopped parsley leaves and stems (about 1 1/2 ounces or half a bunch)
1 cup Castelvetrano olives, pitted and torn into various-size pieces
1/4 cup Castelvetrano olive brine
1 fresh chile, such as Fresno or jalapeño, thinly sliced
1 lemon
Kosher salt and black pepper

Steps:

  • Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking. (See Tips.)
  • While the grill's heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry. In a rimmed dish or wide, shallow bowl, stir together 1/2 cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1 1/2 tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.
  • When you're ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs.
  • Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.

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CHICKEN LEMON PARSLEY - RECIPES - PAGE 2 | COOKS.COM
In a blender or food ... sherry, Tabasco, rosemary, lemon juice, lemon zest (the colored ... in refrigerator. Remove chicken from marinade and arrange on ... extra paprika and parsley.Broil for 10-15 minutes ... olive oil. Serves 4.
From cooks.com


EASY LEMON GRILLED CHICKEN BREAST | FOODLOVE.COM
Heat a stovetop grill pan, frying pan, or outdoor grill to medium high heat. Remove chicken pieces from marinade and cook for about 4 minutes on each side, or until no longer pink in the center. If using an instant-read meat thermometer, cook to …
From foodlove.com


PARSLEY BASIL LEMON CHICKEN - RECIPES | COOKS.COM
Bouillon cube - boiled in ... celery, 2 sprigs parsley and 1/4 teaspoon dried thyme. Salt and pepper chicken.Brown in butter. Remove ... briefly, stirring. Add lemon juice, tomatoes and chicken broth. Add also basil, bay leaf and parsley. ... and serve with rice.
From cooks.com


GRILLED LEMON CHICKEN - FEELGOODFOODIE
Combine the olive oil, lemon juice, oregano, garlic, salt and pepper in a bowl or resealable freezer bag. Add chicken and toss well to combine. Marinate for at least 30 minute. Preheat grill or grill pan to medium high heat. Place chicken on the grill for 5-7 minutes.
From feelgoodfoodie.net


COOK'S ILLUSTRATED GRILLED LEMON-PARSLEY CHICKEN …
Jan 13, 2018 - Moist and Delicious Grilled Chicken. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.co.uk


HOW LONG TO COOK CHICKEN ON CHARCOAL GRILL
Seal the bag and place it in a pan or a bowl in case of any leaks. Place that in the refrigerator for 1 to 4 hours. This can be marinated overnight. Prepare the grill by starting the charcoal. Once the coals are ready, oil the grates. Place the chicken breasts on the direct heat on the grill and cook for 4 minutes.
From wholesomefarmhouserecipes.com


DELICIOUS GRILLED LEMON CHICKEN WITH ROSEMARY RECIPE | KCET
Transfer lemon quarters to bowl and set aside. Flip chicken over and brush with one-third of butter mixture (place saucepan over cooler side of grill if mixture has solidified). Cover chicken loosely with aluminum foil. Continue to cook, covered, until chicken is well browned on second side, 8 to 10 minutes. 8.
From kcet.org


HOW TO GRILL CHICKEN ON A CHARCOAL GRILL - BBQWORK.COM
Clean the inside of the bowl. Wipe down your cooking grates. Clean out the ash catcher. Once you clean your grill, make sure you’ve got enough charcoal to do the job. You don’t want to run out of fuel halfway through your barbecue!Finally, prepare your grates before you place any chicken.
From bbqwork.com


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