Best Grilled Tuscan Lemon Chicken Barefoot Contessa Recipes

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 Tuscan Chicken with Rosemary and Lemon image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 6

2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
1/4 cup olive oil
2 garlic cloves
Salt and pepper
1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
1/4 cup fresh lemon juice

Steps:

Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.

Grilled Lemon Chicken Marinade - Ina Garten image

Provided by lvlrs_l3urnside

Time 13h25m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 5

3/4 cup fresh lemon juice (4 lemons)
3/4 cup olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon minced fresh thyme leaves or 1/2 teaspoon dried thyme