LEMON AND THYME GRILLED CHICKEN BREASTS
These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.
Provided by Melissa Clark
Categories barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams
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
BUTTERFLY CHICKEN WITH LEMON AND THYME
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 4h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Turn the chicken breast-side down. Use kitchen shears to cut out the backbone of the chicken. Flip the chicken back over and press it down flat with the palms of your hands against the cutting board to open it up like a book. Place the chicken in a large zip-top bag.
- Whisk together the olive oil, fennel seeds, thyme, garlic, lemon zest and lemon juice and season with salt and pepper. Pour the marinade over the chicken and place in the refrigerator for at least 3 hours and up to 1 day.
- Preheat the grill to medium-high heat.
- Use a clean tea towel and wipe the grill grates with oil. Remove the chicken from the marinade and place skin-side down on the grill and close the lid. Grill until the skin is nice and golden and crisp, about 15 minutes.
- Once the chicken has nice golden grill marks, turn the grill to medium-low heat. Flip the chicken again, close the grill lid and continue cooking until a thermometer reaches 165 degrees F when inserted into the thickest part of the thigh, 20 to 25 minutes longer. Check the chicken occasionally to make sure it's not burning and rotate as necessary.
- Cut into 6 to 8 pieces before serving. Serve the chicken on a platter with the Simple Green Salad.
- Add the greens to large bowl. Add the mustard and lemon juice to another bowl. Drizzle in the olive oil while whisking to emulsify. Season the dressing with salt and pepper. Toss the greens with the dressing and transfer 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
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.
BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC
Steps:
- Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
- Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
- Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.
ARABIC CHICKEN WITH LEMON & THYME
Our favorite recipe from our favorite Syrian-Lebanese cookbook, "Foods from Biblical Lands."The actual name is Djaj ma' limoon wa za' tar, but the kids call it "Arabic Chicken" and ask for it frequently. Save the leftover cooking juices to put over rice, potatoes, etc. (Actually, we use the marinade on potatoes, zukes, green beans..whatever we have and can throw in the oven). It's one of my standard potluck dishes and always gets raves (I use smaller chunks of chicken when cooking and then layer it over a 9x13 pan of rice pilaf for an easy self-serve dish). Also works to use packages of boneless, skinless chicken breasts (be careful not to overcook!). I've even been pressed for time and not broiled it and liked it just as much, or used it as marinade for grilled chicken...hard to mess this one up!
Provided by winkki
Categories Chicken Breast
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients (but chicken) for marinade.
- Marinade chicken at least an hour (up to overnight).
- Place chicken in baking dish.
- Bake 1 hr at 350, then broil 15 min or until golden brown.
LEMON & THYME BUTTER-BASTED ROAST CHICKEN & GRAVY
Smoothing butter under the bird's skin helps to baste the chicken and herbs add a delicious flavour to the gravy
Provided by Good Food team
Categories Lunch, Main course
Time 1h55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
- Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
- Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
- To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.
Nutrition Facts : Calories 610 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 0.8 milligram of sodium
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 CHICKEN KEBABS WITH LEMON, THYME, AND ROSEMARY
Vegetables take longer than the chicken to cook, so thread them on separate skewers, serving one of each per person.Use flat or square skewers so the food doesn't twirl around on them. If using wooden or bamboo skewers, soak in water at least one hour before using. Handle hot metal skewers with tongs or protected hands. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 3 3/4 very lean meat, 3/4 vegetable, 3/4 fat.
Provided by zeldaz51
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine all the ingredients and toss to coat.
- Let stand at least 20 minutes in the refrigerator. Thread the chicken pieces (without crowding) on four 6-inch or 8-inch skewers, and the vegetables on four 8-inch skewers.
- Preheat grill or broiler. Cook vegetable skewers 4 minutes, turn them, and add chicken kebabs to the heat. Cook the chicken 2 to 3 minutes per side or until cooked through and no longer pink in the middle (don't turn the vegetable kebabs when you turn the chicken).
Nutrition Facts : Calories 185.1, Fat 6.5, SaturatedFat 1.2, Cholesterol 72.6, Sodium 148.6, Carbohydrate 6.2, Fiber 1.3, Sugar 2.5, Protein 24.9
GRILLED LEMON PEPPER CHICKEN BREASTS WITH THYME GREMOLATA
A great taste for grilled chicken. Requires marinating (but can be done the day before) and cooks in minutes.
Provided by Rodger
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the lemon juice, pepper, and salt.
- Add the oil in a stream whisking until the marinade is emulsified.
- Pound breasts until about 1/4" thick.
- Place marinade and breasts in a resealable plastic bag and marinate in the refrigerator at least 30 minutes (can be overnight as well).
- Prepare grill.
- Mix all ingredients for the gremolata.
- Grill on an oiled rack about 5-6 inches over the heat until cooked through.
- About 2-4 minutes per side.
- Can be garnished with lemon slices and sprigs of thyme.
LEMON-THYME CHICKEN BREASTS
Lemon-thyme chicken with a taste of Dijon mustard makes for a fantastic, lightly flavored chicken dish. Pairs great with white or yellow rice.
Provided by Gemini26
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly.
- Combine flour and salt on a small dish. Coat chicken with flour on both sides.
- Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 8.7 g, Cholesterol 69 mg, Fat 17.9 g, Fiber 1.8 g, Protein 24.7 g, SaturatedFat 3.6 g, Sodium 803.5 mg, Sugar 0.5 g
GRIDDLED CHICKEN WITH LEMON & THYME
A brilliant way to transform chicken breast in less than 20 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Mix the chicken breasts with the lemon zest, 2 tbsp lemon juice, the olive oil, garlic and thyme.
- Season, then cook on a heated griddle or on a barbecue for 4-5 mins each side. Serve the chicken with a generous dollop of hummus, a drizzle of olive oil, plus the olives and lemon wedges.
Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 34 grams protein, Sodium 0.21 milligram of sodium
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 CHICKEN BREASTS WITH LEMON-THYME SAUCE
This winning technique for grilled chicken pecks out any dry-or bland-results. A few juicy secrets: Choose small cuts, and pound them flat so they cook quickly and evenly. Then, for maximum flavor without flare-ups, finish with a robust sauce like this lemon-thyme number.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
- While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.
- Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
- Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve.
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