Barbecued Sticky Chicken With Lemon And Garlic Recipes

DAD'S LEMONY GRILLED CHICKEN

Steps:

• In a small bowl, whisk the first 5 ingredients until blended; stir in onions. Pour 1-1/2 cups marinade into a large shallow dish. Add chicken and turn to coat. Cover; refrigerate overnight. Cover and refrigerate remaining marinade., Prepare grill for indirect heat. Drain chicken, discarding marinade in dish. Place chicken on grill rack, skin side up. Grill, covered, over indirect medium heat 15 minutes. Turn; grill until a thermometer reads 170°-175°, 15-20 minutes longer, basting occasionally with reserved marinade.

BARBECUED GARLIC CHICKEN

Steps:

• Cut the chicken in half lengthways, and if you like, remove the bones with a small pointed knife, leaving only the wing bones.
• If using chicken pieces, proceed directly to step 2.
• Crush the garlic with the salt to a smooth paste.
• Coarsely crush the peppercorns in a motar and pestle or a blender.
• Combine in a flat dish with the coriander, and the lime juice.
• Rub the mixture into the cicken on all sides, cover and refrigerate overnight, or at least an hour.
• However, this recipe tastes better if refrigerated over night.
• Barbecue the chicken halves or chicken pieces, turning the chicken every 5 minutes or so, until the chicken is no longer pink and the skin is crisp.
• If the weather does not permit, you can cook under a grill, (broiler) or in the oven.
• To serve the boned chicken, diagonally slice the chicken skin side up and place on a serving platter.
• If using chicken pieces arrange the pieces on a serving platter.
• Garnish with halved cherry tomatoes and curls of spring (green) onions.
• Serve with a salad of sliced tomatoes, sliced cucumber and spring (green) onions which have been seasoned with lime juice and salt only.
• A side dish of steamed rice goes well with this dish.

WHOLE GRILLED CHICKEN WITH LEMON AND GARLIC

Steps:

• To roast the garlic, remove papery outer sking from the head and cut about 1/2 inch off the top to expose the cloves. Drizzle with olive oil and grill or bake at 350 until the cloves are soft (30-40 minutes).
• To make the paste, squeeze the roasted garlic from the individual cloves into a small bowl. Add the lemon zest, 1 tablespoons of the lemon juice, rosemary, salt and pepper. Mix well.
• Remove and discuard the neck and giblets. Rinse the chicken inside and out under cold water and pat dry with paper towels. Loosen the chicken skin gently with your fingers and spread half of the roasted garlic paste under the skin on the breast.
• Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs. Truss the chicken with cotton string. Pour the remaining 1 tablespoons of lemon juice and the wine (carefully) into the cavity.
• Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.
• Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 degrees in the breast, about 1 1/4 - 1 1/2 hours. Halfway through grilling, slide three lemon slices under the string on top of the breasts (optional).
• Transfer the chicken to a platter, cover loosely with foil and allow to rest for 10 minutes before removing the string and carving. Serve warm.

EASY BARBECUED LEMON GARLIC CHICKEN

Steps:

• Combine lemon juice, oil, garlic, oregano and cayenne; mix wll. Pour over chicken and turn to coat both sides. Let stand at room temperature for 20 minutes or cover and refrigerate up to 6 hours.
• On greased grill, cook chicken over hot coals for 4 to 5 minutes on each or until meat is no longer pink inside.

GRILLED LEMON-GARLIC CHICKEN

Steps:

• Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.

LEMON BARBECUED CHICKEN

Steps:

• Whisk together the first 10 ingredients. Add onion; set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate at least 8 hours or overnight, turning occasionally. , Drain and discard marinade. Grill the chicken, covered, over indirect medium heat for 45 minutes or until juices run clear, turning and basting with reserved marinade every 8-10 minutes., To bake chicken: After marinating, place chicken in a greased 15x10x1-in. baking pan. Pour the remaining marinade over the chicken. Bake, uncovered, at 350° for 1-1/4 hours or until juices run clear, basting occasionally.

GRILLED LEMON-GARLIC CHICKEN THIGHS WITH HERBS

Steps:

• Zest and juice 4 lemons; reserve remaining 2 whole.
• Combine olive oil, lemon zest and juice, rosemary, sage, garlic, and crushed red pepper for marinade in a small bowl. Whisk to combine.
• Place chicken thighs in a single layer in a wide, flat dish. Add the herb mixture and massage to coat. Cover and refrigerate, 8 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove the chicken from the marinade and brush off any excess herbs and oil. Season generously with salt and drizzle with olive oil.
• Cut the 2 whole lemons in half and cut the tips off of the ends; this will allow the lemons to stand up without rolling around.
• Place the chicken, skin side-down, on the preheated grill. Grill chicken for 3 to 4 minutes, then rotate 90 degrees to create a crosshatch pattern. Grill another 3 to 4 minutes, then turn and grill until no longer pink in the center and juices run clear, 4 to 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• At the same time, grill the lemons, flesh-side down, alongside the chicken, until caramelized. Flip over to grill on the bottom, 2 to 3 minutes. Serve with grilled chicken.

LEMON GARLIC CHICKEN

Steps:

• Melt butter in a skillet over medium-high heat.
• Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
• Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LEMON BARBECUE CHICKEN

Steps:

• Mix first 7 ingredients in a glass baking dish.
• Trim chicken of any fat.
• Place chicken in marinade and let sit at least 1 hour, or more.
• Grill 12-14 minutes or until done.

BARBECUED STICKY CHICKEN WITH LEMON AND GARLIC

Steps:

• Get you barbecue on about an hour before you want to cook and preheat your own oven to 180C/350F/gas 4.
• Season the chicken well with salt and pepper and drizzle with a little olive oil.
• Get a big double layer of tin foil and pop the thighs in the middle with the bulb of garlic.
• Chop 1 of your lemons in half and pop this in too and then wrap the chicken up then put your foil parcel on a baking tray and into the hot oven for 35 minutes until the chicken pulls away easily from the bone - if you have to tug at it it is not ready, so pop it back in the oven for another 5 minutes or so.
• When done, carefully take the chicken out off the oven and unwrap it, by this time your barbecue should be at the perfect temperature - a good medium heat - so get your chicken on to start charring.
• While this is happening. get on with your sticky glaze.
• Carefully, clove by clove, squeeze the sweet roasted garlic out of its papery skin into a pestle and mortar and then carefully squeeze in the juice of your roasted lemon halves too and give this a good bash up and season with salt and pepper then add a good lug of olive oil and mix until you have a thick paste and now squeeze in the juice of the other lemon so you get 2 levels of lemon flavour - one sweet and roasted, the other fresh and zingy.
• Use you rosemary sprigs to brush the paste onto the chicken, basting and turning for about 10 minutes so you are building up a lovely layer of sticky garlicky sweetness and a wonderful golden brown colour.