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
MARVELOUS MIDDLE-EASTERN MARINATED YOGURT LEMON CHICKEN
A tangy rich tenderizing marinade recipe for grilled, sauteed or baked chicken. I adapted it from a Lebanese restaurant's marinated kabobs. You will receive many many compliments!
Provided by ChandraSoleil
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
- Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
- Serve with rice or pasta and salad and enjoy!
LEMON MARINATED CHICKEN
Chicken breasts are marinated in a tangy, zesty lemon sauce in this delicious recipe.
Provided by RFULK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 5h
Yield 4
Number Of Ingredients 8
Steps:
- In a bowl, mix the lemon juice, vinegar, oregano, paprika, pepper, onion, and lemon zest. Place chicken in a medium baking dish. Pour the sauce over the chicken. Cover dish with aluminum foil, and refrigerate at least 4 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Place covered baking dish in the preheated oven. Do not drain marinade. Bake chicken 30 minutes. Uncover dish, and continue baking 15 minutes, until marinade is boiling and chicken juices run clear. Let chicken rest 5 minutes before serving.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 8.4 g, Cholesterol 60.9 mg, Fat 2.9 g, Fiber 3.3 g, Protein 23.8 g, SaturatedFat 0.8 g, Sodium 52.1 mg, Sugar 2 g
SESAME-LEMON MARINATED CHICKEN
Chicken thighs get a delicious and lovely treatment from a sesame marinade and basting sauce in this mouth-watering recipe. The grilled flavor really says SUMMER!
Provided by Feast Your Eyes
Categories Chicken Thigh & Leg
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash chicken and pat dry with paper towels. Set aside.
- In a gallon-size zip-lock plastic bag, combine the lemon juice with the next seven (7) ingredients. Add the chicken; turn the sealed bag to coat and marinate in the refrigerator for eight (8) hours (best overnight); turn occasionally.
- Remove chicken from the marinade; reserving marinade.
- Pour the reserved marinade into a small saucepot; bring to a boil. Reduce the cooking flame; simmer for two (2) minutes. Set aside.
- Coat the grill rack with cooking spray; place chicken on preheated grill over medium heat. Sprinkle toasted sesame seeds over chicken.
- Grill chicken until it is fork tender and juices run clear, turning occasionally and brushing frequently with marinade.
Nutrition Facts : Calories 312.9, Fat 23.9, SaturatedFat 5.8, Cholesterol 95.5, Sodium 118.8, Carbohydrate 3.9, Fiber 0.8, Sugar 0.9, Protein 20.7
MARINATED ROSEMARY LEMON CHICKEN
Perfect for the summer barbecue! Serve with rice, a light pasta salad, or grilled corn. Great summer eating!
Provided by Barbara Edwards
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h30m
Yield 4
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. Place the chicken and lemon slices in the bag. Seal, and shake to coat. Marinate in the refrigerator 8 hours or overnight.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Discard marinade, and grill chicken 8 minutes per side, or until juices run clear. Don't worry about the rosemary sticking to the chicken, it tastes great when it's grilled. If you use fresh rosemary sprigs, throw the stems onto the coals - they give the chicken even more of a smoky rosemary flavor!
Nutrition Facts : Calories 208.6 calories, Carbohydrate 6.6 g, Cholesterol 67.2 mg, Fat 9.9 g, Fiber 2.1 g, Protein 25 g, SaturatedFat 1.9 g, Sodium 60.6 mg, Sugar 0.7 g
MARINATED CHICKEN KEBABS WITH LEMON PEPPER YOGURT SAUCE
Provided by Katie Brown
Categories Chicken Marinate New Year's Eve Lemon Grill/Barbecue
Yield Serves 10 (makes 20 kebabs)
Number Of Ingredients 19
Steps:
- 1. For the kebabs: in a plastic bag or airtight container, combine olive oil, lemon juice, garlic, rosemary, and thyme. Add chicken, toss well to coat evenly, and refrigerate overnight.
- 2. For the sauce, combine all ingredients in a mixing bowl and refrigerate at least 2 hours.
- 3. Remove chicken pieces from marinade and season well with salt and pepper. Grill chicken for 5 minutes on each side, until golden brown and juices of chicken run clear when pricked with the end of the skewer. Thread 3 pieces of chicken onto each skewer. Serve with Lemon-Pepper Yogurt Sauce.
LEMON-HERB MARINATED CHICKEN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Place chicken in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together oil, zest, juice, garlic, parsley, thyme, salt, and pepper. Pour marinade over chicken; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.
LEMON AND ROSEMARY MARINATED GRILLED CHICKEN WITH COUSCOUS AND MUSHROOMS
Steps:
- Sauteed Cremini Mushrooms: 3 tablespoons unsalted butter 3 tablespoons minced shallots 1 teaspoon minced garlic 1 pound cremini mushrooms, thinly sliced 1 teaspoon chopped fresh thyme leaves 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 3/4 cup balsamic vinegar Set a 12-inch saute pan over medium-high heat. Add the butter and once melted, add the shallots and garlic to the pan. Cook for 1 minute, then add the mushrooms, thyme, salt and pepper. Continue to cook the mushrooms, stirring occasionally, until softened and most of the liquid has evaporated, 7 to 8 minutes. Deglaze the pan with the balsamic vinegar and continue to cook until the vinegar has reduced by 1/2, about 2 minutes. Remove from the heat and serve the mushrooms spooned over the chicken and couscous. Yield: about 1 1/2 cups
MARINATED CHICKEN IN A LEMON AND TARRAGON DRESSING
This is wonderfuly delicious. Served on a pretty platter, this cold chicken, tender breast meat marinated in an oil and vinegar dressing, strongly flavoured with lemon and tarragon, makes a change from the more often used mayonnaise dressing.
Provided by MarieRynr
Categories Chicken Breast
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350*F.
- Arrange the chicken breasts, skin side up, in a deep ovenproof dish that is not too large, so that they remain closely packed.
- Brush the skins wih olive oil.
- Pour in enough vegetable stock to cover partially but not submerge them.
- Bake in the oven for 30 to 35 minutes, then remove and allow to cool in the stock before refrigerating.
- To make the dressing: combine the lemon rind and uuice with the vinegar, then add the garlic, mustard, sugar and oil.
- Season with salt and pepper, mix well and then add the chopped tarragon leaves.
- Lift the chicken breasts from the stock and remove the skins.
- Slice the meat diagonally or shred with a fork.
- Place the pieces in a bowl, pour over the dressing and marinate in teh refrigerator until serving time.
- To serve, arrange the chicken pieces in a shallow serving dish and scatter with olives, tarragon leaves and grated lemon rind.
Nutrition Facts : Calories 551.8, Fat 45.7, SaturatedFat 8.3, Cholesterol 92.8, Sodium 397.4, Carbohydrate 4.6, Fiber 0.8, Sugar 2.5, Protein 30.9
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.
GRILLED LEMON-AND-GIN-MARINATED CHICKEN AND ONIONS
Categories Gin Chicken Citrus Onion Quick & Easy Low Cal Lemon Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a shallow dish whisk together the lemon juice, the gin, the orégano, the salt, the sugar, and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. add the chicken, coating it well with the marinade, and let it marinate, covered and chilled, for 20 minutes. Grill the chicken, reserving the marinade, on an oiled rack set about 6 inches over glowing coals for 7 minutes on each side, or until it is cooked through. While the chicken is grilling, in a heavy skillet combine the reserved marinade and the onions and boil the mixture, covered, over high heat, stirring occasionally, for 3 minutes, or until the onions begin to brown. Reduce the heat to moderately low and cook the mixture, uncovered, stirring constantly, for 5 minutes. Transfer the chicken to a heated platter and with a slotted spoon scatter the onions around it.
ROSEMARY MARINATED CHICKEN WITH ROASTED LEMON SAUCE, CAPERS AND HERBED POTATO GALETTE
Steps:
- Combine oil, rosemary, garlic and onion in a large bowl. Add the chickens and turn to coat, cover and refrigerate at least 2 hours or overnight. Preheat oven to 400 degrees F. Remove chicken from marinade, truss, and season with salt and pepper to taste. Heat roasting pan over high heat and sear bird. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the pan juices until the chicken is cooked through and golden brown, 30 to 35 minutes more.
- Preheat oven to 350 degrees F. Heat a medium saute pan over high heat until almost smoking. Rub the cut side of the lemon with olive oil and sear in the hot pan cut side down. Turn the lemons over and place the pan in the oven and cook until almost soft. Reserve and serve as a garnish.
- Place lemon juice in a nonreactive pan over high heat and reduce to 1/4 cup. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the carrots, celery and onions and cook until soft. Raise the heat to high and add the wine and the port and cook until dry. Add the chicken stock and cook to a sauce consistency. Strain through a fine strainer into a clean saucepan. Add the reduced lemon juice and cook for 2 to 3 minutes. Add the capers and butter and season with salt and pepper to taste.
- Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges.
MARINATED LEMON CHICKEN BREASTS
This rercipe comes from a recent issue of American Profile magazine. Preparation time does not include time needed for chicken breasts to marinate. NOTE: For some reason or other I'm not being allowed to indicate, in the list of ingredients, the amount of garlic to use, which is 3 cloves (as indicated in the directions)!
Provided by Sydney Mike
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE MARINADE & CHICKEN: In a large bowl, combine 3 cloves of garlic (minced), oil, sugar, rosemary, thyme, zest, salt & pepper.
- Add chicken & toss until chicken is well coated, then cover & refrigerate overnight or up to 24 hours.
- FOR THE SAUCE: In a medium bowl, whisk together lemon juice, olive oil, vinegar, honey mustard, salt & pepper.
- Preheat grill, then place chicken on grill rack & grill for 16 minutes, turning once.
- Baste chicken with lemon juice mixture, then grill 8 more minutes, turning & basting twice, until an instant-read meat thermometer inserted into thickest part of breast registers 165 degrees F.
- Discard extra marinade & basting sauce.
RACHAEL RAY'S HONEY-AND-LEMON MARINATED CHICKEN
This came from Everyday with Rachael Ray. She cooked this in the oven but I put it on the grill. I seared the chicken skin side down on direct heat until browned then flipped the chicken and cooked the breasts on indirect heat for around 30 minutes.
Provided by mary winecoff
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Line a baking sheet with foil.
- In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and 1/2 cup of the olive oil.
- Place the chicken breast in a glass dish that holds them snugly in a single layer and add the marinade.
- Cover with wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally.
- Heat the remaining 2 Tablespoons olive oil in a large skillet over medium-low heat.
- Pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet.
- Cook until the skin is browned and crisp, about 5 minutes.
- Transfer the chicken, skin side up, to the prepared baking sheet.
- Bake until cooked through and the juices run clear, about 20 minutes.
Nutrition Facts : Calories 479.7, Fat 40.7, SaturatedFat 6.6, Cholesterol 46.4, Sodium 48.7, Carbohydrate 15, Fiber 0.3, Sugar 13.3, Protein 15.5
LEMON AND PEPPER MARINATED CHICKEN CUTLETS WITH ARUGULA
Steps:
- 1. Smash the garlic cloves, sprinkle with 2 teaspoons kosher salt, and, with the flat side of a large knife, mash and smear the mixture into a coarse paste. Transfer to a lidded storage container. Add 1/2 teaspoon pepper and the lemon zest. Whisk in 1/4 cup of the lemon juice and 1/3 cup olive oil. Add the chicken cutlets; toss to coat. Cover and refrigerate 1 hour or up to overnight.
- 2. Heat a heavy grill pan over medium-high heat. Working in batches, cook the chicken cutlets until charred and cooked through, about 2 minutes per side. Transfer the chicken to serving plates.
- 3. Toss the arugula and tomatoes in a medium bowl with the remaining 2 tablespoons olive oil, the remaining 1 1/2 tablespoons lemon juice, and season with salt and pepper. Divide evenly and mound on top of each chicken cutlet. Top with cheese. Serve.
Nutrition Facts : Calories 487, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 132 milligrams, Sodium 278 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 53 grams
CILANTRO & LEMON MARINATED CHICKEN KABOBS
Cook the onions first so there's plenty of room on the grill for the chicken skewers. Give the whole platter a spritz of lemon for a sunshiny delight. -Moumita Ghosh, Kolkata, West Bengal
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss chicken with lemon juice and salt; let stand 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender; cover and process until smooth. Stir into chicken mixture; refrigerate, covered, 2 hours., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush onions with 2 tablespoons oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally., Remove chicken from marinade; discard marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until chicken is no longer pink, turning occasionally and brushing with remaining oil during the last 4 minutes. Serve with grilled onions and lemon wedges.
Nutrition Facts : Calories 224 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 651mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
SPAGHETTI IN GARLIC GRAVY WITH HERBS AND LEMON MARINATED CHICKEN AND CHERRY TOMATOES
Steps:
- - Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day much better). - Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside. - Place sauté pan over medium heat and add butter and olive oil. - Saute garlic until fragrant and soft. - Add the flour and cook for a minute. - Add chicken stock and simmer gravy until thickened then add the chopped basil. - Season with salt and pepper. - Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce. - Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).
LEMON MARINATED CHICKEN BREASTS
This marinade produces a very moist chicken breast with lots of flavor, no need to marinate for more than 2-3 hours, or the acid in the lemon will start to "cook" the chicken. Adjust the hot sauce to taste. This recipe can be doubled if desired.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 2h
Yield 5 breasts
Number Of Ingredients 10
Steps:
- Process the first 7 ingredients in a blender or food processor until smooth, scraping down sides of the bowl frequently; remove about 1/4 cup of the mixture to a small bowl, cover and refrigerate.
- Place the chicken breasts in a shallow glass dish; pour the marinade over and toss using clean hands to coat the chicken with marinade.
- Place in the refrigerator for about 2-3 hours, turning the bag occasionally.
- Remove the chicken and discard the marinade.
- Season the chicken with seasoned salt and more black pepper.
- Grill or broil the chicke breasts until completely cooked, basting frequently with the reserved 1/4 cup lemon marinade.
Nutrition Facts : Calories 523, Fat 42.5, SaturatedFat 7.6, Cholesterol 92.8, Sodium 154.6, Carbohydrate 4.8, Fiber 0.4, Sugar 1.7, Protein 30.5
HONEY & LEMON MARINATED CHICKEN
Steps:
- PREP & MARINATE Preheat oven to 400 degrees Line a baking sheet with foil In a medium bowl, whisk together lemon juice and zest, honey, garlic, herbs and 1/2 cup olive oil. Place the chicken breasts in a dish and add the marinade. Cover with plastic wrap and marinate for at least 30 minutes in the fridge, turning over the chicken occasionally. COOK CHICKEN Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-low hear. Pat the chicken dry with paper towels, season with salt and pepper and place, skin-side down, in the hot skillet. Cook until the skin is browned and crisp, about 5 minutes. Transfer the chicken skin-side up, to the prepared baking sheet. Bake until cooked through and the juices run clear, about 20 minutes.
WEST AFRICAN LEMON MARINATED CHICKEN
Make and share this West African Lemon Marinated Chicken recipe from Food.com.
Provided by Brookelynne26
Categories Whole Chicken
Time 5h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large baking dish, combine the onion, garlic, chile, salt, ginger, and black pepper. Stir in the lemon juice, 1 c water, and 1 tbsp oil. Coat the chicken pieces in marinade and refrigerate at least 4 hours. Turn pieces every half hour or so.
- Remove chicken from marinade, and reserve the marinade. Pat the pieces dry. In a skillet, heat the remaining 4 tbsp oil over medium-high heat. Brown the chicken, a few pieces a t a time, turning frequently to brown evenly. Pour off all but 2 tbsp oil from the skillet and remove it from heat.
- Using the back of a spoon, press the marinade through a fine sieve set over a bowl. Reheat the oil in the skillet over medium heat. Add the solids fron the sieve and stir constantly until the onion is transparent.
- Return chicken to skillet and add 1/2 c strained marinade and the remaining 1/4 c water. Bring mixture to a boil. Partly cover pand and reduce heat. Simmer 25 minutes, or until chicken is tender.
Nutrition Facts : Calories 694, Fat 51.2, SaturatedFat 12.7, Cholesterol 170.2, Sodium 1908.8, Carbohydrate 15.2, Fiber 1.7, Sugar 5.3, Protein 43.6
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