THE BEST GRILLED CHICKEN RECIPE
How to make Best Grilled Chicken with lemon, garlic and herbs that turns out juicy and flavorful every single time. Pair this with a salad, grilled veggies, or meal prep it for the coming week.
Provided by Sylvia Fountaine | Feasting at Home
Categories grilling recipe
Time 45m
Yield 5
Number Of Ingredients 8
Steps:
- thickest part of the chicken breast into uniform thickness aiming for 3/4 inch thick and if very large, cut into uniform sizes roughly 5-6 ounces each.
- Mix marinade ingredients together in a small bowl. Set aside 2 tablespoons (for garnish). Place chicken and marinade in a bowl, baking dish or large zip lock bag and massage to coat all sides well. Marinate for 30 minutes, a few hours, overnight or even a few days.
- Grill: Preheat grill to medium-high. (See notes for chicken thighs.) Lift chicken breasts out of the bowl, letting most of the oil drip off -before carefully placing it on the grill. Cut the zested lemons in half, placing open sides down on the grill too. Feel free to add any veggies to the grill- here we added halved tomatoes. Close the grill lid and cook for 5-6 minutes (or until deep golden grill marks appear) before flipping. Cook the other side, 5-7 minutes, and lower heat or move to a cooler spot until the thickest part of the breast registers at 160F and meat is no longer pink, and the meat looks opaque. Let it rest 5-10 minutes before serving.
- Place the grilled chicken on a serving platter, squeeze generously with the grilled lemon, and tuck in fresh herbs for garnish. Spoon the reserved 2 tablespoons marinade over the chicken, and serve! (NOTE: DO not use the "used marinade" that the raw chicken was in for this!).
Nutrition Facts : ServingSize 1 chicken breast, Calories 242 calories, Sugar 0.1 g, Sodium 372 mg, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 1.6 g, Fiber 0.3 g, Protein 30.9 g, Cholesterol 99.3 mg
LEMON HERB GRILLED CHICKEN DRUMSTICKS
For a quick and easy dinner the whole family will enjoy, they these Lemon Herb Grilled Chicken Drumsticks. Simply marinate for 30 minutes and toss on the grill for a juicy chicken dinner!
Provided by Jennifer Draper
Time 1h15m
Number Of Ingredients 4
Steps:
- Combine all ingredients in ziplock bag and refrigerate at least 30 minutes or overnight
- Preheat grill to 350 degrees
- Add chicken and grill for 25-35 minutes until chicken reaches internal temp of 170 degrees (flip once)
Nutrition Facts : Calories 482 kcal, Carbohydrate 1 g, Protein 26 g, Fat 41 g, SaturatedFat 7 g, Cholesterol 139 mg, Sodium 158 mg, ServingSize 1 serving
LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS
Steps:
- In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
- Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
- Preheat grill. Brush and oil the grill to clean.
- Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
- Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
- Serve the chicken with grilled lemon.
- Call yourself a superstar!
- March - Why We Love: Lemons
GARLIC, LEMON, AND HERB RUBBED LEGS
Steps:
- In a medium bowl stir together all ingredients except the chicken. Reserve 2 tablespoons of the mixture for the grilled flat bread. Add the chicken to the bowl, and toss with herb mixture so that all pieces are well coated. Cover and place in refrigerator for at least 2 hours and as long as overnight.
- Heat a grill or grill pan over medium heat. Be sure to oil grate when ready to start cooking. Let chicken stand at room temperature for 20 to 30 minutes before grilling.
- Place chicken on hot, oiled grill and cook for a total of 18 to 20 minutes giving it a quarter turn every 4 to 5 minutes. Transfer chicken to a platter and let rest for 5 minutes before serving.
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- Whisk first 6 ingredients in small bowl. Season to taste with freshly ground black pepper. Pour marinade into 1-gallon resealable plastic bag; add chicken and seal. Turn bag to coat chicken. Marinate at room temperature 30 minutes or in refrigerator up to 2 days, turning occasionally.
- Prepare barbecue (medium-high heat). Place chicken, with some marinade still clinging, on grill rack; grill chicken until cooked through and golden brown on all sides, turning frequently, about 30 minutes. Transfer to plates and serve.
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