Chicken With Lemon And Ginger Recipes

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LEMON GINGER CHICKEN



Lemon Ginger Chicken image

Make and share this Lemon Ginger Chicken recipe from Food.com.

Provided by Derf2440

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken breasts, halfs boneless, skinless
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
2 teaspoons olive oil
1/2 cup chicken broth
1/4 cup lemnon juice
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons fresh ginger, finely grated
1 teaspoon lemon zest
1/4 teaspoon dry mustard (I use 1/2 teaspoon)
1/4 cup chicken broth
1 1/2 teaspoons cornstarch
parsley (to garnish)

Steps:

  • Place chicken between two sheets of plastic wrap and pound with mallet or rolling pin to 1/4 inch thickness; combine the next 3 ingredients on a plate; press both sides of chicken breasts into flour mixture until well coated.
  • Heat olive oil in a large frypan on medium high; add chicken, cook for 2 to 4 minutes per side until no longer pink inside; transfer to plate, cover and keep warm.
  • Reduce heat to medium, add next 7 ingredients to same frypan; heat and stir scraping any brown bits from bottom until simmering.
  • Stir second amount of broth into cornstarch in a small bowl; add to lemon juice mixture; heat and stir until simmering and thickened; reduce heat to medium low, return chicken to frypan; turn to coat both sides, cook for 1 to 2 minutes until heated through.
  • Garnish with parsley and serve.

GRILLED LEMON GINGER CHICKEN



Grilled Lemon Ginger Chicken image

If you're looking for a healthy, tasty lemon ginger grilled chicken, then this recipe for you. This chicken is perfect on a green salad or in wraps.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 1h

Number Of Ingredients 10

4 to 6 chicken breasts (skinless and boneless)
1/3 cup lemon juice
2 tablespoons olive oil
1-2 cloves garlic ( minced )
2 teaspoons ginger (grated)
1 tablespoon fresh flat leaf parsley (chopped)
1 1/2 teaspoons honey
1 teaspoon fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Steps:

  • Place the chicken breasts in a large resealable plastic bag.
  • Combine the remaining ingredients and pour them over the chicken.
  • Seal the bag and allow it to marinate in the refrigerator for 30 minutes to 1 hour.
  • Preheat the grill for medium heat.
  • Remove the chicken from the bag and reserve the marinade.
  • Place chicken on a lightly oiled grill grate and brush with marinade two to three times during the first half of the cooking time.
  • Cook the chicken breasts for 20 minutes or until temperature reaches 165 F/75 C at the center (or thickest) part of the breast.

Nutrition Facts : Calories 248 kcal, Carbohydrate 3 g, Cholesterol 102 mg, Fiber 0 g, Protein 37 g, SaturatedFat 2 g, Sodium 269 mg, Sugar 2 g, Fat 9 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

LEMON-GINGER CHICKEN WITH ROASTED ROOT VEGETABLES



Lemon-Ginger Chicken with Roasted Root Vegetables image

Categories     Chicken     Ginger     Roast     Lemon     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
2 teaspoons grated lemon peel
2 teaspoons paprika
2 teaspoons salt
1 teaspoon ground black pepper
2 4 1/2-pound whole roasting chickens
Roasted Root Vegetables
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 425°F. Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mixture in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under. Place chickens on rack set in large roasting pan. Roast chickens until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 15 minutes.
  • Transfer chickens to platter. Pour pan juices into medium bowl; spoon off fat and discard. Drizzle juices over chickens. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.

SPICY GINGER AND LEMON CHICKEN



Spicy Ginger and Lemon Chicken image

This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin. It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider - a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken. It can be made ahead and reheated, so it makes a perfect dinner party entree.

Provided by Jacques Pepin

Categories     dinner, easy, main course

Time 35m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
6 chicken legs (about 4 pounds), skin removed
1 teaspoon salt
1 teaspoon chile powder
1 teaspoon cumin
1/2 teaspoon dried thyme leaves
1/4 teaspoon cayenne pepper
1 tablespoon flour
6 peels of lemon, cut off with a vegetable peeler
6 peels of orange, cut off with a vegetable peeler
1/4 cup ginger pieces (washed, but not peeled)
4 cloves garlic, peeled
1 cup sweet apple cider

Steps:

  • Season chicken with salt and pepper. Heat the oil in a large saucepan until hot but not smoking. Add the chicken legs in one layer, and brown them over medium to high heat, turning occasionally, for 15 minutes. Remove chicken from pan and set aside.
  • Add the rest of the ingredients to the pan, bring the mixture to a boil, reduce the heat to low and return the chicken to pan. Cover, and cook gently for 15 minutes or until done. Serve, one leg per person, with some of the cooking juices.

Nutrition Facts : @context http, Calories 612, UnsaturatedFat 26 grams, Carbohydrate 25 grams, Fat 40 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 10 grams, Sodium 590 milligrams, Sugar 17 grams, TransFat 0 grams

CHICKEN WITH COCONUT MILK, LEMONGRASS, AND GINGER



Chicken with Coconut Milk, Lemongrass, and Ginger image

This is a trip down memory lane for me. The aromas coming from the oven take me straight back to Mrs. Ayyer's kitchen. It is an easy-to-make family-style dish. Any left over will make a marvelous salad. Use the stewing liquid as a dressing.

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 12

1/4 cup peanut oil
1/4 cup finely chopped onions
4 dried cayenne chiles
2 tablespoons minced fresh ginger
2 tablespoons minced fresh lemongrass
2 cups diced peeled cooked potatoes
1 tablespoon toasted black cumin seeds, ground
1/4 teaspoon ground turmeric
6 ounces coconut milk
6 ounces half-and-half
coarse salt, to taste
Two 2 1/2-pound whole chickens, cut into serving pieces

Steps:

  • 1. Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized.
  • 2. Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat.
  • 3. Preheat the oven to 300 degrees F.
  • 4. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender.
  • 5. Serve, family style, with basmati rice, a green salad, and warm Indian breads.
  • Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
  • Wine suggestions: Qupe Syrah Louis M. Martini Red Zinfandel

LEMON GINGER POACHED CHICKEN



Lemon Ginger Poached Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 22

1 ripe avocado, halved, pitted and flesh chopped
1/2 cup plain yogurt
1 lime, juiced
1 gallon water
1/2 cup chopped celery
1 large onion, peeled and chopped
1/2 cup peeled and chopped carrots
4 lemons, halved
1/2 cup minced ginger
4 lemongrass stalks, top and bottom scored
1 cup dry white wine
1 teaspoon sea salt
1 teaspoon peppercorns
6 (6 to 8-ounce) boneless, skinless chicken breasts
2 tablespoons grapeseed oil
1/4 cup chopped red onion
2 cups canned black beans, rinsed
1 large vine-ripened tomato, diced
1/4 cup chopped green onion
1 teaspoon minced parsley leaves
2 tablespoons white balsamic vinegar
Kosher salt and freshly ground black pepper

Steps:

  • In a food processor, pulse the avocado and yogurt until smooth. Transfer to a small bowl, fold in the lime juice and refrigerate.
  • In a large stockpot over high heat, combine the water, celery, onion, carrots, lemons, ginger, lemongrass stalks, wine, sea salt and peppercorns. Bring to a boil, then reduce heat to a low simmer and add chicken breasts. Cover and cook for 15 to 17 minutes. Remove the chicken from the liquid and let rest on a cutting board for 5 minutes. While the chicken is resting, heat the grapeseed oil in a medium saucepan over medium heat. Add the red onion and cook until soft. Reduce the heat and add the black beans, tomatoes, green onion, parsley, and vinegar. Season with salt and pepper, to taste. Stir occasionally, allowing the flavors to blend and the beans to warm, about 4 to 5 minutes. Remove from the heat, and spoon the mixture onto a platter. Slice the chicken and serve on top of the beans with a drizzle of avocado yogurt.

ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER



Roast Chicken with Orange, Lemon, and Ginger image

Provided by Joyce Goldstein

Categories     Chicken     Ginger     Rice     Appetizer     Roast     Sauté     Passover     Rosh Hashanah/Yom Kippur     Lemon     Orange     Fall     Kosher     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

1 lemon
1 roasting chicken, about 5 pounds
Grated zest of 1 lemon, then lemon cut into quarters
Grated zest of 1 orange, then orange cut into quarters
3 tablespoons peeled and grated fresh ginger root
Salt and freshly ground black pepper
5 tablespoons margarine, melted, or olive oil
4 tablespoons fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons honey
Orange sections for garnish

Steps:

  • Preheat an oven to 350ºF.
  • Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.
  • Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.
  • Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
  • Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

EASY LEMON GINGER CHICKEN



Easy Lemon Ginger Chicken image

Make and share this Easy Lemon Ginger Chicken recipe from Food.com.

Provided by Lorac

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breast halves
1/2 cup biscuit mix (I use Bisquick)
1/4 cup plain breadcrumbs
1 tablespoon grated lemon, rind of
1/2 teaspoon grated ginger
1/2 cup water
3 tablespoons vegetable oil
1/4 cup lemon juice
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon grated ginger
1 drop yellow food coloring

Steps:

  • Chicken:.
  • Place chicken between sheets of wax paper and pound to 1/4 inch thickness.
  • Place biscuit mix, bread crumbs, lemon peel, and ginger in a shallow bowl and wisk together.
  • Place water in another shallow dish.
  • Dip chicken in water then in dry mixture, turning to coat.
  • Add oil to a large nonstick skillet and heat over medium high heat.
  • Add chicken and cook 8-10 minutes, turning once, or until centers are no longer pink.
  • Place chicken on a serving dish.
  • Sauce:.
  • While chicken is cooking, place sauce ingredients in a saucepan over medium heat.
  • Cook, stirring occasionally, until thick and bubbly.
  • Spoon sauce over chicken.

LEMONGRASS CHICKEN



Lemongrass Chicken image

It took combining a couple different recipes to get just the perfect one for us! This is a family favorite in our house. Enjoy. Serve over white rice.

Provided by Mrs. Ching

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 13

1 ½ pounds chicken thighs, cut into thin strips
3 tablespoons fish sauce, or more to taste
1 ½ tablespoons honey
2 tablespoons vegetable oil
1 ½ red bell peppers, cut into strips
¼ cup chopped lemongrass
¼ cup grated fresh ginger root
4 cloves garlic, chopped
⅓ cup chopped green onions
¼ cup chicken broth
1 tablespoon white sugar
½ teaspoon red pepper flakes, or more to taste
salt and ground black pepper to taste

Steps:

  • Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
  • Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
  • Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 16.7 g, Cholesterol 96.1 mg, Fat 23.9 g, Fiber 1.4 g, Protein 28.2 g, SaturatedFat 5.8 g, Sodium 1018.3 mg, Sugar 12.2 g

CHICKEN WITH LEMON AND GINGER



Chicken with Lemon and Ginger image

Lovely aromatic chicken. Good to serve to all ages and with potatoes and veg!

Provided by abbeyloveys

Time 50m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Flatten fillets with a rolling pin to about 1/2 cm thickness. To save on mess put the fillets into a light wrapping of cling film or sealable bag before flattening.
  • Cut into 1cm strips or into cubes
  • Heat oil in a skillet and stir fry the chicken adding the garlic, paprika until cooked. Add onions and fry for about 3 mins.
  • Add parsley and season with lemon juice, salt and pepper
  • Serve with potatos, veg and lemons wedges. Garlic mayonaise would also work well with this dish.

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From crecipe.com


GRILLED LEMON GINGER CHICKEN - COOKS WELL WITH OTHERS
2022-03-04 Massage the bag until combined, marinate in the fridge overnight. Preheat the grill to medium/ medium high. Once hot grill the chicken 4 to 6 minutes per side, or until the internal temperature is above 165 degrees. Serve with the remaining …
From cookswellwithothers.com


24 RECIPES THAT PROVE GINGER AND LEMON ARE A MATCH …
2019-03-19 Honey & Ginger Glazed Carrots. For weeknights, holidays and special events, we make a sweet and tangy carrot dish flavored with ginger, lemon juice and honey. Make it ahead and reheat in the oven if needed or swap out the almonds for pecans. —Laura Mims, Little Elm, Texas. Go to Recipe.
From tasteofhome.com


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