Grilled Greek Lemon Chicken Food

GRILLED GREEK LEMON CHICKEN

Grilled Greek Lemon Chicken image

I adapted this recipe from Jeff Smith, Frugal Gourmet. It is easy to prepare and relatively simple to cook. Just be careful for flare ups on the grill.

Provided by Mama Cee Jay

Categories Whole Chicken

Time 1h10m

Yield 1 large chicken, 6-8 serving(s)

Number Of Ingredients 6

Ingredients

5 -6 lbs roasting chickens, halved lengthwise
1/2 cup olive oil
2 lemons, juice of, only
1 tablespoon oregano
1 tablespoon coarse sea salt
coarse black pepper, freshly ground

Steps:

Combine olive oil, lemon juice, and oregano; pour over halved chicken in a large glass baking dish. Sprinkle chicken on both sides with sea salt and black pepper. Place in refrigerator and marinate for 2 or so hours. Turn chicken at least once during marinating process.
Preheat gas grill on medium high for five minutes. Place chicken skin side down on middle of grill and turn off inner burners so that heat is indirect. Turn chicken when skin is nicely browned and continue to cook for 1-2 hours or until meat thermometer registers 170 deg F. Remove from heat, cover loosely with foil and let sit for 5 minutes before serving.

Nutrition Facts : Calories 690.5, Fat 56.8, SaturatedFat 13.6, Cholesterol 178.2, Sodium 1329.3, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 41.9

GRILLED SPATCHCOCKED GREEK CHICKEN

Grilled Spatchcocked Greek Chicken image

We're big fans of spatchcocking - that's when the backbone of a chicken is removed and flattened out. The beauty of this extra step is that all parts of the chicken finish cooking at around the same time, so no more dry breast meat!

Provided by Food Network Kitchen

Categories main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 whole chicken (3 1/2 to 4 pounds) spatchcocked
1 cup extra-virgin olive oil
Juice of 2 lemons and zest of 1
3 garlic cloves, finely grated
2 tablespoons chopped fresh oregano
Kosher salt and freshly ground black pepper
2 scallions, sliced
1/4 cup roughly chopped fresh dill

Steps:

To spatchcock the chicken, use strong kitchen scissors or poultry shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade, reserving the rest for serving later. Seal the bag and rotate it around to evenly distribute the marinade. Refrigerate for 1 hour.
Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes.
Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150 to 160 degrees F (almost cooked through), about 50 minutes.
Move the chicken over to the direct-heat side of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 or 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F. If it is not, then move the chicken back to the indirect side, cover and cook until the final temperature is reached. Remove from the grill; let rest 20 minutes before carving.
Stir the scallions and dill into the reserved marinade. Drizzle over the chicken or serve on the side.

GRILLED LEMON CHICKEN

Grilled Lemon Chicken image

Provided by Ina Garten

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

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.

GRILLED LEMON-GARLIC CHICKEN

Grilled Lemon-Garlic Chicken image

This grilled lemon-garlic chicken recipe is easy to make and full of flavor. It is a family favorite. Nothing like a bottle from the store; 100 times better.

Provided by ReachtotheStars

Categories BBQ & Grilling Chicken

Time 2h20m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup olive oil
⅔ cup lemon juice
6 cloves garlic, minced
1 tablespoon onion powder
1 teaspoon ground black pepper
½ teaspoon salt
1 pound skinless, boneless chicken breasts, cut into strips

Steps:

Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.

Nutrition Facts : Calories 626.6 calories, Carbohydrate 6.6 g, Cholesterol 64.6 mg, Fat 56.8 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 8.2 g, Sodium 350.3 mg, Sugar 1.6 g

GRILLED GREEK CHICKEN

Grilled Greek Chicken image

Ohhhh, so good, especially serves with Greek Lemon Potatoes from Zaar chefs. YUMMY! from Everyday FOODS magazine. Note: This is VERY LEMONY, adjust lemon ingredients to your preference.

Provided by Caroline Cooks

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon grated lemon zest
1/2 cup fresh lemon juice (from 2 lemons)
1/4 cup finely chopped oregano (Greek, if available) or 1 tablespoon mediterranean dried oregano
2 tablespoons olive oil
kosher salt
ground black pepper
4 (1 1/2 lb) chicken halves
4 lemons, halved crosswise
oregano sprig

Steps:

Make marinade in small bowl, whisk together lemon zest and juice, oregano, oil, 2 teas. Kosher salt and 1 teas. fresh black pepper.
Divide marinade between 2 large re-sealable plastic bags.
Lightly pierce chicken with meat fork to deeply accept marinade.
Place 2 chicken halves in each bag; shake to coat. let marinate at room temp 30 minutes, turning bags occasionally.
Preheat grill to medium and lightly oil grates.
Remove chicken from bags and pat dry with paper towels.
Place chicken on grill and cook until lightly browned and cooked throughly, about 20 minutes.
Instant read thermometer should read 175*F when inserted in the thickest part of the chicken.
(If browning too quick, move to part of grill with less heat or turn down grill.).
Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes.
Meanwhile, place lemon halves on grill; cook to slightly char, 8-10 minutes.
Garnish chicken with oregano sprigs and service with grilled lemons.

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