EASY GRILLED LEMON CHICKEN
I learned to make this when I was vacationing in Bermuda after high school. It has been 18 years, and this is still one of our favorite dishes ever! My children ALL love it - from the toddler to the teen! And it's so easy that even my non-cooking husband can whip this up! The longer you marinate the chicken, the better it is!
Provided by MelindaG
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 42m
Yield 4
Number Of Ingredients 5
Steps:
- Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours.
- Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Drain and discard marinade from the bag, and place chicken on preheated grill. Cook until chicken is no longer pink and juices run clear, 6 to 8 minutes on each side.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 5.3 g, Cholesterol 97 mg, Fat 4.1 g, Fiber 0.4 g, Protein 37.6 g, SaturatedFat 1.2 g, Sodium 1888.8 mg, Sugar 1.3 g
GRILLED LEMON CHICKEN
Good tasting marinade for chicken. Quick and easy.
Provided by KRCTLC
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
- Preheat grill for high heat.
- Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 15 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 2.3 g, Sodium 462.3 mg, Sugar 0.7 g
GRILLED LEMON CHICKEN BREASTS
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
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
HERBED LEMON CHICKEN BREASTS
Provided by Food Network
Time 16m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Low-Sodium Recipe
- 1. Heat grill or a cast iron grill to medium heat. Spray with cooking spray.
- 2. Toss chicken breasts with olive oil, Mrs. Dash® Lemon Pepper Seasoning Blend, half of lemon juice and slivered garlic cloves.
- 3. Grill the chicken on both sides, turning at least three times to cook evenly.
- 4. Remove to a plate. Cover 3-4 minutes to let juices rest.
- 5. Squeeze other half of lemon on chicken.
SPICY GRILLED LEMON CHICKEN
Provided by Sandra Lee
Time 3h20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Remove the skin from the chicken breasts and take the breasts off the bone separating out the tenders. Cut the breasts in half lengthwise. Put the breasts between 2 pieces of plastic wrap and pound them thin with a rolling pin or small skillet.
- Put the chicken breasts in a resealable plastic bag, pour the oil into the bag, and add the red pepper flakes, salt and pepper, parsley, thyme, and lemon zest. Mix it all together, seal the bag, put it in a bowl, and refrigerate for at least 2 hours or overnight. Refrigerate the tenders separately.
- Preheat a grill or grill pan over medium heat.
- Oil the grill to prevent the chicken from sticking. When you are ready to cook, remove the chicken from the refrigerator. Put the chicken breasts and tenders on the grill and cook until cooked through, 3 to 4 minutes per side (reserve the chicken tenders for the online Round 2 Recipe Grilled Chicken and Apple Wraps).
- For the salad: In a saucepan with a lid, heat 2 cups water, chicken broth, and 1 teaspoon salt over medium-high heat. Stir in the rice and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender, 40 to 45 minutes. Fluff the rice with a fork and spread it out onto a sheet pan to cool.
- In a large bowl, combine the cooled rice, onions, celery, carrots, and mushrooms.
- In a medium bowl, whisk together the lemon juice, brown mustard, canola oil, salt and pepper, to taste, parsley, and thyme. Whisk until well combined. Pour the dressing over the salad and gently toss everything together. (Reserve 2 cups for the Round 2 Recipe Stuffed Peppers.) Cover and refrigerate if not serving right away.
- Serve the breasts while hot with the Brown Rice and Mushroom Salad.
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
GRILLED LEMONADE CHICKEN
The secret ingredient in this sweet and tangy grilled chicken is a refreshing summer staple - lemonade! Serve it with grilled corn or a classic potato salad for a simple seasonal dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 8h55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place the chicken in a 9-by-13-inch glass baking dish. Whisk together the lemonade, garlic, mustard, oregano, dried onion, cumin, 1 tablespoon salt and a few good grinds of pepper in a large liquid measuring cup until combined. Pour over the chicken, making sure all the pieces are fully submerged. Wrap tightly with plastic wrap, then refrigerate at least 4 hours or preferably 24 hours.
- Prepare a grill for medium heat, and lightly oil the grill grates.
- Remove the chicken from the marinade; reserve 2 cups of marinade and discard the rest. Place the chicken on a paper towel-lined baking sheet and pat dry. Sprinkle the chicken on both sides liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between each. Cook until the skin is lightly charred and releases easily from the grill, about 2 minutes. Rotate the chicken pieces about 90 degrees so the skin won't burn and cook another 2 minutes. Flip the chicken skin-side up. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more. If the chicken pieces are getting too dark in spots, move them around the grill to cook evenly. Transfer to a platter and let rest for about 5 minutes before serving.
- Meanwhile, transfer the reserved marinade to a small saucepan and place on the still-hot grill. Bring to a boil, then continue to cook until it has thickened slightly and reduced by half, about 20 minutes.
- Finely grate the zest from 1 of the lemons, then sprinkle over the chicken. Squeeze the juice from half of the zested lemon (about 1 tablespoon) into the sauce and stir to combine. Transfer to a small bowl for serving. Cut the remaining 2 lemons in half crosswise.
- Place the lemon halves on the grill, flesh-side down, and grill until lightly charred, 1 to 2 minutes. Serve alongside the chicken and sauce.
GRILLED LEMON CHICKEN
Provided by Ina Garten
Yield 8 to 10 servings
Number Of Ingredients 6
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 CHICKEN SKEWERS WITH SATAY DIP
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. Grill 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 and serve with Satay Dip.
- 1 tablespoon good olive oil
- 1 tablespoon dark sesame oil
- 2/3 cup small-diced red onion (1 small onion)
- 1 1/2 teaspoons minced garlic (2 cloves)
- 1 1/2 teaspoons minced fresh ginger root
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons good red wine vinegar
- 1/4 cup light brown sugar, packed
- 2 tablespoons soy sauce
- 1/2 cup smooth peanut butter
- 1/4 cup ketchup
- 2 tablespoons dry sherry
- 1 1/2 teaspoons freshly squeezed lime juice
- Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
- Yield: 1 1/2 cups
GRILLED LEMON CHICKEN
Categories Chicken Marinate Quick & Easy Lemon Summer Grill/Barbecue Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Make marinade:
- Combine all ingredients except chicken in a blender and blend until emulsified.
- Prepare chicken:
- Put chicken pieces in a nonreactive bowl or dish or a large sealable plastic bag. Add marinade and turn chicken once or twice to coat. Marinate, covered and chilled, at least 8 hours. Bring chicken to room temperature 30 minutes before grilling and discard marinade.
- 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 3 times higher on opposite side.
- When charcoal turns grayish white (about 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken on lightly oiled grill rack over coals, uncovered, turning occasionally, until browned, 4 to 8 minutes total. Move chicken to side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through, about 12 minutes for wings, 18 to 20 minutes for breasts, and 20 to28 minutes for dark meat. Transfer chicken as cooked to a platter.
- To cook chicken using a gas grill:
- Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high. Sear chicken on lightly oiled grill rack, uncovered, turning over once, until well browned, 4 to 8 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange chicken on rack above shut-off burner. Cook, covered with lid and turning over occasionally, until just cooked through, about 12 minutes for wings, 18 to 20 minutes for breasts, and 20 to 28 minutes for dark meat. Transfer chicken as cooked to a platter.
GRILLED CHICKEN WITH LEMON AND THYME
A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Chicken Grill Lemon Olive Garlic Thyme Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour.
- Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 1/4 cup). Set aside.
- Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15-20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 8-10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10-15 minutes.
- Pull chicken meat from bones and slice 1/2" thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining 1/2 cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.
GRILLED LEMON CHICKEN
This chicken recipe is so fresh tasting and it's very easy to make. Make sure to use fresh herbs and fresh lemon juice. The original recipe came from Woman's Day.
Provided by Lvs2Cook
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk lemon juice, vinegar, dill, basil, honey, mustard, olive oil, 3/4 teaspoons of the salt and the pepper until well blended.
- Place chicken in a large resealable bag. Add 1/3 cup of the dressing and half of the thinly sliced lemon.
- Seal bag and marinate in the refrigerator for 2 hours, turning at least once.
- Stir in the remaining lemon slices and olives into the reserved dressing and store in the refrigerator.
- Remove chicken from bag and grill at medium-high until chicken is completely cooked.
- Remove from grill to platter and pour reserved dressing over the chicken and season with remaining salt.
Nutrition Facts : Calories 236.8, Fat 11.4, SaturatedFat 1.8, Cholesterol 68.4, Sodium 558.6, Carbohydrate 6.3, Fiber 1.3, Sugar 3.1, Protein 27.7
LEMON AND GARLIC BROILED OR GRILLED CHICKEN BREASTS
These are so delicious and very easy to prepare. I like to marinate the chicken one night and grill it the next night. It's great with grilled vegetables or a salad. This is from Nathalie Dupree (a great southern cook from Atlanta). Prep time is marinating time.
Provided by Acerast
Categories Chicken Breast
Time P2DT30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the chicken breasts skin side up in a glass dish or plastic bag.
- Season with salt and pepper.
- Combine the oil, lemon juice, garlic and rosemary.
- Pour the juice mixture over the chicken and cover the dish with plastic wrap or seal the bag.
- Marinate, refrigerated, at least 1 day and up to 2 days for best flavor.
- When ready to serve, place the chicken, skin side turned to the heat, under the broiler or on the grill and cook for 15 minutes.
- Turn; continue cooking until done, about 15 minutes. (The juices should run clear when chicken is pierced with a fork).
Nutrition Facts : Calories 320, Fat 20.2, SaturatedFat 4.8, Cholesterol 92.8, Sodium 92.3, Carbohydrate 3.1, Fiber 0.2, Sugar 0.6, Protein 30.5
GRILLED CHICKEN BREAST WITH TARRAGON-LEMON SAUCE
Skinless chicken breast marinated in mustard, then basted with a tarragon-lemon sauce while grilling. I use bone-in breasts, so reduce the cooking time if you use boneless breasts. Prep time does not include the 2 hour marinating time.
Provided by breezermom
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spread mustard on both sides of the chicken and sprinkle with the black pepper. Cover and refrigerate 2 to 4 hours.
- Prepare your grill for cooking the chicken over medium coals.
- Melt the butter in a small saucepan over low heat; stir in the remaining ingredients. Cook, uncovered, over low heat for 5 minutes, stirring occasionally. Remove the sauce from the heat.
- Baste the chicken with the sauce. Grill over medium coals for 50 to 55 minutes or until done (if your fire is too hot, it will dry out your chicken.) Turn and baste the chicken every 10 minutes with the remaining sauce.
Nutrition Facts : Calories 265.2, Fat 22.2, SaturatedFat 11.7, Cholesterol 87, Sodium 354.8, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 15.6
GRILLED OR BROILED LEMON THYME CHICKEN BREASTS
Cook time includes 30 minutes to marinate. This is also good if you substitute tarragon for the thyme. One tsp of dried thyme can be used instead of fresh. From Pillsbury.
Provided by joolzcd
Categories Chicken Breast
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine oil, lemon juice, thyme and garlic.
- Place chicken in shallow dish and pour oil mixture over, turn to coat.
- Cover and refrigerate 30 minutes.
- Discard marinade.
- TO GRILL: Place chicken on gas grill over medium high heat or charcoal grill 4-6 inches from medium coals.
- TO BROIL: Place chicken on broiler pan and broil 4-6 inches from heat.
- Cook 14-18 minutes or until juices run clear, turning once.
Nutrition Facts : Calories 197.9, Fat 9.8, SaturatedFat 1.6, Cholesterol 75.5, Sodium 137.4, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 25.2
EASY GRILLED LEMON CHICKEN
"There's one word to describe this recipe: 'Yum!' It's so easy to prepare ahead of time, then fire up the grill when we get home from church on Sunday. Guests love the citrus flavor!" Heather Erb - Milton, PA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 258 calories, Fat 12g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 256mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
GRILLED LEMON CHICKEN
My chicken gets its subtle pucker from lemonade concentrate. So simple, so sweet! -Linda Nilsen, Anoka, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a bowl, whisk the first 6 ingredients until combined. Pour half into a shallow glass dish. Cover and refrigerate remaining lemonade mixture. , Dip chicken into lemonade mixture, turning to coat; discard lemonade mixture. Grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Brush with reserved lemonade mixture. Grill 10-20 minutes longer, brushing frequently, until a thermometer reads 165°.
Nutrition Facts : Calories 320 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 504mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 34g protein.
GRILLED GARLIC-LEMON CHICKEN
Make and share this Grilled Garlic-Lemon Chicken recipe from Food.com.
Provided by Christine
Categories Chicken
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place Chicken breasts in a medium, non reactive bowl.
- Add garlic, salt, pepper, lemon juice and olive oil.
- Turn chicken several times to coat with marinade.
- Cover and marinate 1-2 hours in the refrigerator.
- Prepare a hot fire in a barbecue grill.
- Oil the grill.
- Remove breasts from the marinade, shaking off excess and place on hot grill.
- Cook until lightly browned, about 6 minutes.
- Turn and brush with marinade.
- Grill second side 4-6 minutes or until white throughout but still juicy.
GREEK GRILLED CHICKEN BREASTS
I found this recipe on Redbook's website. It's so simple but sounds really good so I'm posting it here so I don't forget about it.
Provided by Tinat51796
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine lemon juice, olive oil, parsley, garlic, and oregano in large plastic food storage bag.
- Pierce chicken with fork several times and sprinkle with salt and pepper.
- Add to bag and coat with dressing, marinate 20 minutes.
- Remove chicken from bag.
- Grill or broil 6 minutes per side.
- Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.
Nutrition Facts : Calories 840.2, Fat 24.4, SaturatedFat 4.8, Cholesterol 435.8, Sodium 791.9, Carbohydrate 1, Fiber 0.2, Sugar 0.2, Protein 144.8
GRILLED LEMON-PARSLEY CHICKEN BREASTS
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
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 LEMON-BASIL CHICKEN BREASTS
Here's a particularly delicious way to enjoy chicken breasts-marinated in a garlicky lemon-basil mixture and grilled (or broiled) to perfection.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Blend first 6 ingredients in small bowl. Pour marinade mixture over chicken in shallow glass dish; turn to evenly coat both sides of each breast. Refrigerate 1 hour to marinate.
- Drain chicken, reserving marinade. Whisk marinade into cornstarch in small saucepan. Bring to boil over medium heat. Simmer 2 to 3 min., until mixture thickens, whisking constantly.
- Heat grill to medium heat. Grill chicken 5 to 7 min. on each side or until done (165ºF), brushing occasionally with marinade for the last few minutes.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 0 g, Protein 25 g
GRILLED BASIL LEMON CHICKEN
A simple dish that I use for basil lemon chicken panini the day after. You can use tenders or chicken scaloppine as well. Thanks for catching my omission of the basil in the directions, I have fixed it.
Provided by MarraMamba
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Zest the lemon and squeeze the juice, combine zest and juice with oil, basil and garlic in a small bowl.
- Put chicken breasts between wax paper and pound to an even thickness.
- Place in glad bag or bowl with marinade and leave for 30 minutes to 20 hours.
- Grill chicken on bbq, broil it, or even cook it in a hot skillet, 6-8 minutes approximately.
GRILLED LEMON PEPPER CHICKEN BREASTS WITH THYME GREMOLATA
Categories Chicken Marinate Quick & Easy Low Cal Backyard BBQ Lemon Grill Chill Grill/Barbecue Thyme Gourmet
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a bowl whisk together lemon juice, pepper, and salt to taste and add oil in a stream, whisking until marinade is emulsified. With a rolling pin or smooth side of a meat pounder flatten chicken 1/4 inch thick between sheets of plastic wrap. In a large resealable plastic bag marinate chicken in marinade, chilled, 30 minutes.
- Prepare grill.
- Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.
- Serve chicken sprinkled with gremolata and garnished with lemon and thyme.
- Make gremolata:
- In a small bowl stir together gremolata ingredients.
GRILLED LEMON-HONEY CHICKEN BREASTS
Categories Chicken Marinate Kid-Friendly Backyard BBQ Lemon Summer Grill Grill/Barbecue Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place chicken breasts in shallow dish. Mix onion, lemon juice, vegetable oil, honey and soy sauce in small bowl. Pour 1/2 cup onion mixture over chicken; turn to coat. Let stand 1 hour at room temperature or refrigerate up to 4 hours.
- Pour remaining onion mixture into small saucepan. Boil until slightly reduced and thickened, about 2 minutes; reserve for glaze.
- Prepare barbecue (medium-high heat). Brush grill rack with oil. Remove chicken from marinade, shaking off excess. Sprinkle chicken with salt and pepper. Grill chicken until cooked through, brushing occasionally with reserved marinade glaze, about 8 minutes per side. Transfer to plates and serve.
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GRILLED CHICKEN BREASTS WITH LEMON AND THYME - FOOD
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GRILLED CHICKEN BREAST RECIPES - EASY CHICKEN DISHES | FOOD & WINE
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GRILLED LEMON ROSEMARY CHICKEN - IFOODREAL.COM
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LEMON HERB CHICKEN BREASTS - SIMPLY DELICIOUS
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ROSEMARY CHICKEN BREASTS WITH ROASTED PRESERVED LEMON RECIPE
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GRILLED CHICKEN BREASTS WITH LEMON AND THYME - GLUTEN FREE RECIPES
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GRILLED LEMON CHICKEN BREASTS - THE WASHINGTON POST
From washingtonpost.com
GRILLED LEMON CHICKEN BREASTS - MAGIC SKILLET
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GRILLED CHICKEN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
GRILLED BONELESS CHICKEN THIGHS WITH LEMON & GARLIC - THE FAMILY …
From thefamilyfoodkitchen.com
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