Best Grilled Lemon Lime Chicken Recipes

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GRILLED LEMON LIME PEPPER CHICKEN



Grilled Lemon Lime Pepper Chicken image

With just a hint of lemon-lime, you'll love this Grilled Lemon-Lime Pepper Chicken, marinated in olive oil overnight. It's tender and especially healthy!

Provided by Julie Clark

Categories     Main Dish

Time 8h40m

Number Of Ingredients 8

2 pounds boneless skinless chicken breasts (about 6 small pieces)
1 cup olive oil
1/3 cup lemon juice
1/3 cup lime juice
2 teaspoons minced garlic
1 medium onion diced
1/2 teaspoon pepper
1/2 teaspoon salt

Steps:

  • Mix together olive oil, lemon & lime juice, garlic, salt, pepper and onion.
  • Put chicken in a Ziploc bag and pour marinade over it. Allow to marinate overnight in the refrigerator.
  • Place chicken on preheated grill (400 degrees) and cook for about 10 minutes on each side, or until the chicken is no longer pink.
  • Allow the chicken to rest for 3-5 minutes, then serve.
  • Store any leftovers in the refrigerator in an airtight container for up to 3 days.

Nutrition Facts : Calories 210 kcal, Carbohydrate 2 g, Protein 32 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 369 mg, ServingSize 1 serving

EASY GRILLED LEMON CHICKEN



Easy Grilled Lemon Chicken image

"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

1/2 cup plus 1 tablespoon lemon juice
6 tablespoons olive oil
3 tablespoons minced fresh parsley
3 tablespoons grated lemon zest
1-1/2 teaspoons minced garlic
3/4 teaspoon salt
3/4 teaspoon dried thyme
3/4 teaspoon dried marjoram
3/4 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)

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

GRILLED LIME CHICKEN



Grilled Lime Chicken image

A wonderful citrusy marinade makes this chicken tangy and tasty. A few hours before dinner, simply marinate the chicken for a fuss-free meal later on.-Lisa Dougherty, Vacaville, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 7

8 boneless skinless chicken breast halves (4 ounces each)
1/2 cup lime juice
1/3 cup olive oil
4 green onions, chopped
4 garlic cloves, minced
3 tablespoons chopped fresh dill, divided
1/4 teaspoon pepper

Steps:

  • Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 56mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

GRILLED LEMON-LIME CHICKEN



Grilled Lemon-Lime Chicken image

Categories     Chicken     Citrus     Poultry     Marinate     Kid-Friendly     Low Sodium     Backyard BBQ     Summer     Grill/Barbecue     Gourmet     Small Plates

Yield Serves 4 to 8

Number Of Ingredients 7

the grated zest (about 2 teaspoons) and juice (about 3/4 cup) of 2 lemons
the grated zest (about 2 1/2 teaspoons) and juice (about 3/4 cup) of 3 limes
1 1/2 tablespoons sugar
1 teaspoon finely chopped garlic
1/4 teaspoon cayenne
1/4 cup vegetable oil
8 whole chicken legs (about 4 pounds)

Steps:

  • In a saucepan whisk together the zests, the juices, the sugar, the garlic, the cayenne, and salt and pepper to taste and simmer the mixture, stirring, for 5 minutes, or until the sugar is dissolved. Whisk in the oil and let the marinade cool.
  • In a large dish arrange the chicken, pricked in several places with a fork, in one layer, pour the marinade over it, and let the chicken marinate, covered and chilled, turning it once, for 1 to 3 hours. Transfer the chicken with tongs to an oiled grill set about 6 inches over glowing coals or to an oiled ridged grill pan set over moderately high heat and grill it, basting it with the marinade for the first 20 minutes (discard any remaining marinade). Turn the chicken over and grill it for 20 minutes more, or until it is cooked through.

GRILLED LEMON CHICKEN



Grilled Lemon Chicken image

Provided by Ina Garten

Yield 8 to 10 servings

Number Of Ingredients 6

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
2 pounds boneless chicken breasts, halved and skin removed

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.

GRILLED LIME CHICKEN



Grilled Lime Chicken image

Make and share this Grilled Lime Chicken recipe from Food.com.

Provided by HappyBunny

Categories     Chicken Breast

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

1/4 cup fresh parsley, Chopped
1/2 teaspoon grated lime zest
1 cup dry white wine or 1 cup chablis
1/2 teaspoon pepper, Freshly ground
2 tablespoons lime juice
6 chicken breast halves (6 (4 oz each) skinned, boned chicken breast halves)

Steps:

  • Combine all ingredients except chicken in a shallow baking dish.
  • Add chicken, turning to coat.
  • Cover and marinate in refrigerator for 1 day.
  • Remove chicken from marinade, reserving marinade.
  • Coat grill rack with Pam, place rack on grill over med-hot coals.
  • Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade.

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