LEMON-CUMIN CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth. Add the chicken and toss until coated with the marinade. Cover and refrigerate for at least 4 hours or overnight. (Can also be made in a resealable plastic bag.)
- For the pesto: In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt and pepper until chunky. With the machine running, slowly add the olive oil until smooth.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray. Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through, 4 to 5 minutes on each side. Place on a platter and serve with the pesto.
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 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
GRILLED CHICKEN MARINATED IN CUMIN, LEMON AND GARLIC
Make and share this Grilled Chicken Marinated in Cumin, Lemon and Garlic recipe from Food.com.
Provided by yooper
Categories Lunch/Snacks
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, toast peppercorns, cumin, coriander and cinnamon over medium heat, stirring, until fragrant, about 1 minute.
- Finely grind in small food processor.
- Add garlic and 2 teaspoons salt; pulse until paste forms.
- Transfer to a large bowl.
- Add the onion, zest, juice, oil and parsley.
- Add chicken quarters; turn to coat.
- Cover, refrigerate 8 hours or overnight.
- Prepare outdoor grill with medium hot coals.
- Remove chicken from bowl; scrape off excess marinade.
- Sprinkle chicken with remaining salt.
- Grill, turning 20 to 25 minutes, or until cooked through.
NUWAVE LEMON CUMIN GRILLED CHICKEN BREAST
This recip I found on the Nuwave recipe website. However, could be cooked in a oven or on a grill as well.
Provided by Brenda Reynolds @cbreynolds
Categories Chicken
Number Of Ingredients 7
Steps:
- In a small bowl combine cumin, salt and pepper
- Rub chicken breast with olive oil; rub spice mixture on both sides of chicken.
- Spray 4-inch grill with nonstick cooking spray. ** if using the nuwave and you don't have the grill accessorie it is ok you can still use the rack that came with the nuwave***
- Nuvwave: Place chicken on rack and grill on power level high for 7 minutes per side. Longer for thicker chicken breasts. Drizzle with fresh lemon juice.
THE BEST GRILLED CHICKEN BREASTS
Say good-bye to dry, stringy grilled chicken breast. We've come up with the best method for supremely tender, flavor-packed meat that marinates in 30 minutes and grills in just 10. The key ingredients in the marinade are yogurt and lemon, which deliver a one-two punch of gentle tenderizing and immense flavor -- without making the chicken rubbery like some ultra-acidic marinades can. The yogurt also adheres to the exterior, creating a crispier "crust" that locks in the juiciness. The perfect partner for grilled vegetables or all kinds of potatoes, this chicken is equally delicious chopped and served cold on salads or grain or noodle bowls.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
- Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
- Meanwhile, heat a grill to medium.
- Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
- Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.
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.
CUMIN GRILLED CHICKEN BREASTS
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings (1 serving equals 5 ounces chicken breast)
Number Of Ingredients 6
Steps:
- Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired.
- Excellent source of: Protein, Niacin, Vitamin B6, Phosphorus, Selenium
Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 80 milligrams, Sodium 360 milligrams, Protein 29 grams
BREADED LEMON PEPPER CHICKEN WITH ROASTED ASPARAGUS- NUWAVE OVEN
Make and share this Breaded Lemon Pepper Chicken With Roasted Asparagus- Nuwave Oven recipe from Food.com.
Provided by Starfire aka Wendy
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean & prepare your asparagus, place in a bowl and pour oil or melted butter on top, sprinkle with salt and toss, set aside.
- Zest both lemons and mix the zest with the cracker crumbs.
- Cut the lemons in half.
- Place the frozen chicken breasts on the rack.
- Squeeze one lemon half over the top of all the chicken breasts.
- Sprinkle with salt.
- Cover the top of each chicken breast with about a 1/4 inch layer of cracker crumbs, press down.
- Squeeze another lemon half over the crumbs then add freshly ground pepper (you can add as much or little as you like).
- Heat on high for 15 minutes or until the crumbs begin to brown (add more time if necessary).
- Turn chicken breasts over and repeat steps 3-7.
- Add the asparagus to the bottom platter, replace the chicken on the rack over the asparagus.
- Cook on high for another 15 minutes or until the crumbs are browned and the asparagus is done.
Nutrition Facts : Calories 235.4, Fat 5.3, SaturatedFat 0.9, Cholesterol 68.4, Sodium 122.1, Carbohydrate 19.3, Fiber 3.9, Sugar 0.9, Protein 30.3
RBS NUWAVE PRO PLUS LEMON PEPPER CHICKEN
Make and share this RBs NuWave Pro Plus Lemon Pepper Chicken recipe from Food.com.
Provided by KitchenHacker
Categories Chicken Breast
Time 46m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Spray Cooking rack with Pam.
- Line rack with aluminum foil and cut drainage slits in the foil.
- Line bottom pan with aluminum foil.
- Place the 4 breasts on the 3 inch rack, Bottom side up.
- Sprinkle each breast with 1 tsp of lemon pepper spice
- Set cook time for 14 minutes and press Start.
- Flip breasts over when done and sprinkle top sides of breasts with Lemon Pepper spice.
- Set cook time for 14 minutes and Press start.
- Add extra 2 minutes at a time if necessary to cook completely.
- Remove and serve immediately - I serve with boiled noodles and green beans.
Nutrition Facts : Calories 134.5, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 136.9, Protein 25.1
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