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.
TUSCAN GRILLED CORNISH HENS
Steps:
- Sprinkle the Cornish hens with 1 teaspoon salt on each side.
- Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened hens. Add the hens, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
- When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the hens on the cooler side skin-side up and weigh them down with a gratin dish with a foil-wrapped brick inside.
- Cook for 12 minutes, until the underside is golden brown. Turn the hens skin-side down, weigh them down again, and cook for another 12 minutes until the skin is golden brown and the hens are cooked through.
- Place the lemon halves on the cool side of the grill, cut-side down, for the last 10 minutes of cooking. Remove the Cornish hens and lemons to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the hens in half, sprinkle with fleur de sel, and serve with the grilled lemon halves.
GRILLED TUSCAN CHICKEN WITH ROSEMARY AND LEMON
Basting the chicken with lemon juice while it's on the grill gives it a tangy taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
Steps:
- Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
- Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
- Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.
LEMON CHICKEN WITH BROCCOLI & BOW TIES
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 6h40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon 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.
- Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
- In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
- In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
- Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.
GRILLED TUSCAN CHICKEN
Provided by Food Network
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to medium-high heat.
- Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
- Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
- Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
- Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
- Serve the chicken on a bed of arugula with lemon slices.
TUSCAN LEMON CHICKEN
2008, Barefoot Contessa, Back to Basics, All Rights Reserved Show: Barefoot Contessa Episode: Fired Up
Provided by eLLe-ious
Categories Chicken
Time 1h
Yield 2-3 , 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
INA'S GRILLED LEMON CHICKEN
This gluten free Grilled Lemon Chicken recipe from Ina Garten's Barefoot Contessa cookbook is easy to make and amazingly delicious. http://www.elanaspantry.com/inas-grilled-lemon-chicken/
Provided by Elanas Pantry
Categories Free Of...
Time 6h10m
Yield 1 entree, 2-3 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make marinade.
- 2. Place chicken breasts in a pyrex dish, then pour marinade over chicken and refrigerate for 6 hours to overnight.
- 3. Heat grill and cook chicken breasts for 10 minutes on each side until cooked through.
- 4. Cool chicken and cut diagonally into ½ inch thick slices.
- 5. Place chiffonaded Romaine on a serving platter, then top with julienned carrots.
- 6. Place chicken over vegetables and serve with "Peanut" Sauce.
Nutrition Facts : Calories 1606.4, Fat 116.2, SaturatedFat 22.3, Cholesterol 290.6, Sodium 2763.8, Carbohydrate 42.3, Fiber 17.9, Sugar 15.9, Protein 104.2
GRILLED LEMON CHICKEN MARINADE - INA GARTEN
Make and share this Grilled Lemon Chicken Marinade - Ina Garten recipe from Food.com.
Provided by lvlrs_l3urnside
Categories Low Protein
Time 13h25m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 371.4, Fat 40.5, SaturatedFat 5.6, Sodium 873.6, Carbohydrate 4.4, Fiber 0.4, Sugar 1.1, Protein 0.3
TUSCAN LEMON CHICKEN (SKILLET OR GRILL)
This easy dinner recipe is adapted from "Barefoot Contessa: Back to Basics", by Ina Garten. The chicken gets so tender, it just falls off the bone. Chicken needs to marinate for at least 4 hours, so you can prepare it in the morning (or the evening before) and then just cook before dinner. {The original recipe calls for grilling the chicken. If you want to grill the chicken: Spread 1/4 of the coals across the other side of the grill, place the chicken on the cooler side, skin side up, and weight it down with a heavy dish. Cook for 12-15 minutes, until the underside is golden brown, turn over and weight it again. Cook for another 12-15 minutes. Place the lemon halves on the cool side of the grill in the last 10 minutes of cooking. Remove chicken to a plate and tent with tin foil. Allow to rest for 5 minutes. Cut into quarters, sprinkle with salt and serve with grilled lemon halves.} THE CALORIE COUNT FOR THIS RECIPE IS INCORRECT: I used the USDA website to calculate it and it is actually 357 calories per serving.
Provided by blucoat
Categories Whole Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken with 1 tsp salt on each side.
- Combine oil, lemon zest, lemon juice, garlic, rosemary and 1 tsp pepper in a glass dish (just large enough to hold the flattened chicken). Add the chicken, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat oven to 425 degrees F.
- Flatten the chicken by removing the back bone in the center. Then with your hands, press down, Cut around and remove the breastbone with a boning knife.
- Heat a cast iron pan over MED-HIGH heat. Add some oil and when it starts to smoke, put chicken inches Cook on both sides, brown well. Should be 5-8 minutes per side, and then turn the chicken over. Put pan with chicken in oven and roast for 30-45 minutes.
- Remove from oven and let sit, tented with tin foil, for 5-10 minutes to let it rest. Return cast iron pan to stovetop, put over MED heat, and grill the cut sides of the lemons for 5 minutes or so.
- Break apart into quarters, sprinkle with salt and serve with grilled lemon halves.
Nutrition Facts : Calories 648.2, Fat 52.9, SaturatedFat 12.5, Cholesterol 160.4, Sodium 151.3, Carbohydrate 5.6, Fiber 1.6, Sugar 0.6, Protein 38.2
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