Lemon Herb Grilled Chicken Food

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

LEMON-HERB GRILLED CHICKEN WITH APPLE, CELERY AND SNAP PEA SLAW

Steps:

• For the chicken: Mix together the olive oil, lemon zest and juice, cilantro, parsley, rosemary, thyme, oregano, salt, pepper and garlic in a 1-gallon ziptop bag. Add the chicken and massage the marinade into the meat until evenly coated. Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours.
• For the apple, celery and snap pea slaw: In a small bowl, combine the olive oil, lemon juice, vinegar and agave. Season with salt and pepper.
• In a large bowl, combine the peas, cilantro, apples, celery, jalapeno and onion. Add the vinaigrette to the bowl and toss. Cover and refrigerate for about 30 minutes.
• Preheat a grill to high heat. Dip a wad of paper towels lightly in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken until cooked through, 2 to 3 minutes per side.
• Serve the chicken with the slaw.

LEMON-HERB GRILLED CHICKEN

Steps:

• Mix broth, lemon juice, basil, thyme, and garlic in a small bowl.
• Grill or broil your chicken for 20 minute brushing with the broth mixture while turning often. Cook 20 minute more or until done, turning and brushing often with mixture. Discard remaining mixture.

LEMON HERB GRILLED CHICKEN

Steps:

• Combine all ingredients except chicken.
• Add chicken and let marinate 12 hours in the refrigerator.
• Cook on the grill 20 minutes per side or longer,depending on size of chicken.

LEMON HERB CHICKEN (GRILLED) - DIABETIC FRIENDLY

Steps:

• In a 1-gallon self-closing plastic bag, combine oil, lemon juice, herbes de Provence, black pepper, and chicken; seal the bag and shake to coat.
• Refrigerate 30 to 60 minutes.
• When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat.
• Remove chicken from marinade and discard marinade.
• Place chicken on the grill and cook for 10 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once.