Lemon Lime Chicken Broil Food

BROILED LEMON-GARLIC CHICKEN

Steps:

• Position an oven rack about 8 to 10 inches from the broiler and preheat. Grate the lemon zest and combine in a small bowl with the butter, garlic, 1/2 teaspoon salt, and pepper to taste. Mash with a fork to make a smooth paste.
• With your fingers, gently loosen the skin on the chicken breasts, legs and thighs. Spread the flavored butter under the skin as evenly as possible. Halve the lemons and squeeze 2 halves over the chicken; season with salt and pepper.
• Place the chicken skin-side up on a broiler pan (or a rack on a baking sheet). Position the halves about 2 inches apart with the thick parts of the legs facing the center. Arrange the remaining 2 lemon halves cut-side down next to the chicken.
• Broil the chicken until the skin is light brown and crisp, about 8 minutes. If the chicken browns too quickly, lower the oven rack. Flip the chicken and the lemons and continue to broil until almost cooked through (a thermometer inserted into the thickest part will register 160 degrees), about 15 minutes. Remove the lemons, if browned; turn the chicken again and broil until the skin is brown and crisp and the thermometer registers 165 degrees, about 2 more minutes. Serve the chicken with the broiled lemons for squeezing on top.

LEMON-LIME CHICKEN

Steps:

• Place chicken in a shallow glass dish. Combine remaining ingredients; pour over chicken. Cover and refrigerate at least 4 hours or overnight. Drain, discarding marinade. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15-18 minutes.

HONEY LEMON CHICKEN

Steps:

• In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

LEMON-LIME ROAST CHICKEN

Steps:

• Heat oven to 425ºF.
• Mix paprika, curry powder and sugar; rub onto chicken. Place chicken, onions and garlic in roasting pan sprayed with cooking spray.
• Squeeze juice from lemon and mix with dressing; pour over chicken. Add lemon halves to pan.
• Bake chicken 35 to 40 min. or until done (165ºF).

BROILED CHICKEN WITH OIL, LEMON, AND GARLIC SAUCE

Steps:

• Season the chicken with salt and pepper.
• In a shallow dish filled with a mixture of garlic, lemon juice, oil, and parsley, roll the chicken quarters to coat them.
• Allow to marinate at least 1 hour.
• Preheat the broiler.
• Drain the chicken, reserving the marinade.
• Set the broiling rack about 7 inches from the heat.
• Place the quarters, skin side down on the broiling rack, and broil 10 minutes, basting often with the cooking juices and a little of the marinade.
• Turn the quarters over and broil the chicken 10 minutes longer.
• Turn and brush twice more with remaining oil mixture until both sides are golden brown and crusty.
• Serve at once.

LEMON-MARINATED LONDON BROIL

Steps:

• Prick the London broil on both sides several times with a fork; place into a resealable plastic bag. Whisk together the lemon zest, lemon juice, olive oil, sugar, green onions, Worcestershire sauce, Dijon mustard, salt, and black pepper in a bowl. Pour into the bag with the meat, coat with the marinade, squeeze out excess air, and seal. Marinate in the refrigerator at least 3 to 4 hours, but overnight is best.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the beef from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the beef until it is beginning to firm, and is hot and slightly pink in the center, about 17 to 20 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing thinly across the grain.

BROILED LEMON HERB CHICKEN

Steps:

• Pound breasts to flatten slightly.
• Squeeze lemon juice into plastic bag; toss in the lemon wedges.
• Add remaining marinade ingredients.
• Place chicken in bag; turn to coat.
• Place in refrigerator for 3 hours or up to 24 hours.
• Preheat broiler.
• Remove chicken; discard marinade.
• Broil, 6 inches from heat for 5 minutes; turn and broil an additional 5-8 minutes, until juices run clear.

BROILED CHICKEN WITH LEMON AND THYME

Steps:

• Wipe the chicken pieces dry with paper towels. Combine the juice of the lemons, the garlic and olive oil and pour it over the chicken pieces. Turn so that they are coated with the mixture, sprinkle with thyme and marinate for one to two hours.
• Preheat coals or broiler.
• Sprinkle the chicken with salt and pepper and broil for about 30 minutes, or until cooked, turning once. Baste with any remaining marinade juices.