LEMON BARBECUED CHICKEN
My husband loves chicken, so when we bought our first charcoal grill, we needed a recipe for barbecued chicken. We ended up combining two recipes to come up with this one. We've used it the past 3 or 4 years now and haven't come across any recipe that's better.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Whisk together the first 10 ingredients. Add onion; set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate at least 8 hours or overnight, turning occasionally. , Drain and discard marinade. Grill the chicken, covered, over indirect medium heat for 45 minutes or until juices run clear, turning and basting with reserved marinade every 8-10 minutes., To bake chicken: After marinating, place chicken in a greased 15x10x1-in. baking pan. Pour the remaining marinade over the chicken. Bake, uncovered, at 350° for 1-1/4 hours or until juices run clear, basting occasionally.
Nutrition Facts : Calories 362 calories, Fat 23g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 482mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein.
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 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 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
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-GARLIC CHICKEN
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
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
LEMON GRILLED CHICKEN
"My mother relied on this recipe when I was growing up," recalls Ellen Seidl of Norfolk, Nebraska. "Its mild lemon taste reminds me of summertime."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Remove 1/4 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade from chicken. Grill, covered, over medium heat for 20 minutes. Baste with reserved marinade. Grill 20-30 minutes longer or until a thermometer reads 170°, basting and turning several times.
Nutrition Facts :
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
LEMON-CINNAMON CHICKEN (GRILL OR BBQ)
This recipe is from the magazine "Eating Well" and is a tasty low calorie way to prepare chicken. The cook time will vary depending on the size of the breasts
Provided by Bergy
Categories High Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow, non mettalic dish large enough to hold the chicken breasts in single layer combine the lemon juice, garlic, oregano, cinnamon, tomato paste& jalapeno.
- Season with salt& pepper, stir to mix.
- Place the chicken in the marinade, turn to coat evenly, cover with plastic wrap and place in fridge.
- Marinate at least 2 hours and up to 8 hours Drain chicken and discard the marinade Grill or broil on a lightly greased rack Apprx 5-7 minutes each side or until done Garnish with lemon wedges and oregano, if desired.
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.
LEMON HERB GRILLED CHICKEN
Steps:
- Stir the stock, lemon juice, basil, thyme and black pepper in a small bowl.
- Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 35 minutes or until it's cooked through, turning the chicken over halfway through grilling and brushing often with the stock mixture. Discard the remaining stock mixture.
WHOLE GRILLED CHICKEN WITH LEMON AND GARLIC
Absolutely divine. This recipe comes from Weber's Big Book of Grilling, which is our grill bible. Be sure when you truss the bird that you secure the cavity and the neck with a pin of some sort, otherwise the wine and lemon juice will just come right back out when you pour it in. Also, make sure your grill really is at a medium heat, otherwise the skin will char. The prep time listed here includes the time it takes to roast the garlic.
Provided by 2hot2handle
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- To roast the garlic, remove papery outer sking from the head and cut about 1/2 inch off the top to expose the cloves. Drizzle with olive oil and grill or bake at 350 until the cloves are soft (30-40 minutes).
- To make the paste, squeeze the roasted garlic from the individual cloves into a small bowl. Add the lemon zest, 1 tablespoons of the lemon juice, rosemary, salt and pepper. Mix well.
- Remove and discuard the neck and giblets. Rinse the chicken inside and out under cold water and pat dry with paper towels. Loosen the chicken skin gently with your fingers and spread half of the roasted garlic paste under the skin on the breast.
- Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs. Truss the chicken with cotton string. Pour the remaining 1 tablespoons of lemon juice and the wine (carefully) into the cavity.
- Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.
- Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 degrees in the breast, about 1 1/4 - 1 1/2 hours. Halfway through grilling, slide three lemon slices under the string on top of the breasts (optional).
- Transfer the chicken to a platter, cover loosely with foil and allow to rest for 10 minutes before removing the string and carving. Serve warm.
Nutrition Facts : Calories 768.8, Fat 54.2, SaturatedFat 15.3, Cholesterol 243.8, Sodium 666.7, Carbohydrate 6.2, Fiber 0.5, Sugar 0.5, Protein 58.3
LEMON BARBECUE CHICKEN
I found this great recipe many years ago in a recipe book so old the pages had yellowed. If you like to barbecue chicken, you'll really like this one. The secret is crushing the garlic rather than mincing. Somehow the flavor of the lemon, garlic and outdoor cooking will just make your mouth water! We all love it at my house.
Provided by mer5901
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 7 ingredients in a glass baking dish.
- Trim chicken of any fat.
- Place chicken in marinade and let sit at least 1 hour, or more.
- Grill 12-14 minutes or until done.
Nutrition Facts : Calories 324.7, Fat 24.1, SaturatedFat 4.8, Cholesterol 72.6, Sodium 362.8, Carbohydrate 2.7, Fiber 0.2, Sugar 0.7, Protein 23.9
SLOW-GRILLED CHICKEN WITH LEMON
The secret to grilling chicken is a combination of low heat, indirect grilling (in which the food is set off from, not over, the coals), and a final blast of hot, direct heat.
Provided by Mark Bittman
Categories dinner, lunch, salads and dressings, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Start a charcoal, wood or gas fire in a grill big enough to bank coals to one side once they get hot. With a gas grill, turn heat to high on one side and leave other side off; if there are three burners, you can set the two side ones to medium or even low and cook in the middle. When grill is hot, put chicken on least hot part, skin-side up, and cover grill. Let chicken cook for about 20 minutes.
- When bottom of chicken is lightly seared and meat is beginning to look cooked, turn meat over in the same part of grill. Cover again and check after about 10 minutes. When skin is lightly browned, turn again. Continue to cook in the least hot part of grill until chicken looks close to done.
- At this point, you can set chicken aside for a couple of hours, if you wish. When ready to serve, move chicken to hot side of grill. With a gas grill, simply ignite the burner that is under chicken. Cook attentively, turning chicken until it is brown and crisp all over, 5 to 10 minutes. Serve hot, warm or at room temperature; just before serving, drizzle with lemon juice and sprinkle with salt and lots of pepper. Serve, if you like, with chipotle-peach salsa.
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 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 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
DAD'S LEMONY GRILLED CHICKEN
Lemon juice, onions and garlic add tangy flavor to chicken when firing up the grill. -Mike Schulz, Tawas City, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the first 5 ingredients until blended; stir in onions. Pour 1-1/2 cups marinade into a large shallow dish. Add chicken and turn to coat. Cover; refrigerate overnight. Cover and refrigerate remaining marinade., Prepare grill for indirect heat. Drain chicken, discarding marinade in dish. Place chicken on grill rack, skin side up. Grill, covered, over indirect medium heat 15 minutes. Turn; grill until a thermometer reads 170°-175°, 15-20 minutes longer, basting occasionally with reserved marinade.
Nutrition Facts : Calories 528 calories, Fat 39g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 318mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 38g protein.
GRILLED HONEY-LEMON CHICKEN
Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw.
Provided by Autumn Pumpkin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 10 g, Cholesterol 60.8 mg, Fat 16.6 g, Fiber 1.8 g, Protein 23.5 g, SaturatedFat 1.7 g, Sodium 1045 mg, Sugar 4.6 g
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.
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