Best Rachael Rays Honey And Lemon Marinated Chicken Recipes

GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON

Garlic Roast Chicken with Rosemary and Lemon image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Steps:

Preheat oven to 450 degrees F.
Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

HONEY ROSEMARY CHICKEN BREASTS - RACHAEL RAY

Honey Rosemary Chicken Breasts - Rachael Ray image

I saw her make this recipe on her talk show and it looked so simple and delicious. We love the taste of rosemary, so we really enjoyed it. I scaled the recipe back to make 2 servings.

Provided by Lori Mama

Categories Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons oil
salt and black pepper, to taste
2 boneless skinless chicken breasts (about 6 oz. each)
1 large shallot, finely chopped
2 garlic cloves, finely chopped
2 sprigs rosemary, finely chopped
1/4 cup honey
1 teaspoon Dijon mustard
1/2 lemon, juiced
2 tablespoons pine nuts, toasted (optional)

Steps:

Heat oil, in a large skillet over medium-high heat.
Season chicken with salt and pepper.
When oil smokes, add chicken to the pan.
and cook 6 minutes on each side.
Remove from pan and cover with foil
Reduce heat under pan to medium
add shallots, garlic and rosemary to pan and cook 2-3 minutes.
Add honey, stir in Dijon and lemon juice.
Add chicken back to the pan and coat on all sides with the bubbling glaze. Turn off heat.
Garnish with toasted nuts, if using.

Nutrition Facts : Calories 482.9, Fat 21.7, SaturatedFat 2.8, Cholesterol 75.5, Sodium 1553.7, Carbohydrate 45.6, Fiber 4.7, Sugar 36.3, Protein 31.2

LEMON CHICKEN

Lemon Chicken image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

Steps:

Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

Nutrition Facts : Calories 400 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 99 milligrams, Sodium 349 milligrams, Carbohydrate 35 grams, Fiber 0.5 grams, Protein 40 grams, Sugar 16 grams

GRILLED HONEY LIME CHICKEN SANDWICHES

Grilled Honey Lime Chicken Sandwiches image

Provided by Rachael Ray : Food Network

Time 47m

Yield 4 sandwiches

Number Of Ingredients 21

Ingredients

1 lime, juiced
2 tablespoons honey
1 rounded teaspoon cumin
A handful cilantro, finely chopped, about 1/2 tablespoons
2 tablespoons extra-virgin olive oil, canola, or corn oil
Four 6 to 8-ounce boneless skinless chicken breast
1 teaspoon grill seasoning blend or coarse salt and pepper
Toppings: lettuce, tomato, red onion, and sliced avocado
1 cup prepared salsa verde
4 crusty rolls, split
Five Vegetable Slaw Salad, recipe follows
Assorted tortilla chips, for serving
1 pound packaged shredded cabbage
1 large red bell pepper, seeded and cut across into thin slices
1 large green bell pepper, seeded and cut across into thin slices
4 scallions, sliced thinly on an angle (greens and whites)
1/2 European seedless cucumber, halved lengthwise and thinly sliced
2 limes, juiced
1 /4 cup (3 healthy drizzles) honey
3 tablespoons (a couple of glugs) vegetable or light colored oil
Salt and pepper

Steps:

Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.

LEMON PEPPER CHICKEN TENDERS

Lemon Pepper Chicken Tenders image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 22m

Yield 20 pieces, 8 to 10 appetizer servings

Number Of Ingredients 5

Ingredients

1 1/2 pounds chicken breast tenders, 20 pieces
2 lemons, juiced and zested
1/4 cup extra-virgin olive oil, eyeball it
Coarse black pepper
Coarse salt

Steps:

Heat the grill over medium high heat. Skewer chicken. In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade. Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a single layer, in a very hot grill. Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade.