Grilled Chicken Lemon Alfredo Recipes

GRILLED CHICKEN LEMON ALFREDO

Steps:

• For the chicken: Pat chicken dry. Season with salt and pepper. In a large resealable bag, marinate chicken in olive oil, garlic and lemon juice for 4 to 18 hours.
• Preheat a grill to high. Clean grate.
• Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
• Back at the grill: Turn heat down to medium, and place chicken on the grate. Cook, covered about 7 minutes. Flip and cook an additional 5. Check to make sure your chicken is cooked through
• Meanwhile, bring a large pot of salted water to a boil. Add the lemon pasta and cook until al dente, according to manufacturers instructions. Reserve 1 cup pasta cooking water, then drain the pasta and return to the pot.
• Add the sauce and 1/2 cup the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt and pepper.
• Serve with fresh steamed broccoli and top with additional parmesan cheese and crushed white cheddar Cheez-it's.

GRILLED LEMON CHICKEN ALFREDO

Steps:

• Heat a grill on high. Keep one side on high and then set the other side to low heat. Scrape the grates clean if necessary.
• Whisk together the olive oil, lemon juice, red wine vinegar, 1 1/2 tsp salt, sugar, garlic powder, oregano and 1 tsp red pepper flakes. Add the chicken breasts and the lemon (cut side down) to the marinade and allow to marinate for at least 20 minutes, turning the chicken a few times to coat.
• Grill the chicken starting on the hot side of the grill for about 5 minutes. Flip and continue to cook on the low heat side of the grill until the internal temperature reaches 165 degrees F. Remove the chicken to a plate and tent with foil until ready to slice and serve.
• Place the lemon halves on the hot side of the grill, cut side down, and grill for about 5 minutes. Remove the lemon halves from the grill and set on a plate, cut side up, until ready to use.
• Cook the pasta according to package directions. While pasta is cooking heat a large sauce pan over medium heat and melt the butter. Add the clove of garlic and cook for about one minute until fragrant.
• Squeeze the juice from the grilled lemons into the butter and garlic mixture.
• Stir in the cream and cook until simmering. Stir about 3/4 cup of the Parmesan cheese, salt and red pepper flakes into the lemon cream. Stir until cheese is melted and turn heat to low.
• Drain the pasta except for about 1/2 cup of the pasta cooking water. Stir the reserved pasta water into the Alfredo sauce and add the pasta to the pan, tossing to coat the pasta with the Alfredo sauce.
• Transfer the grilled lemon Alfredo pasta to a large serving bowl and top with the remaining 1/4 cup of Parmesan cheese and chopped parsley.
• Slice the grilled chicken and place on top of the pasta to serve.

GRILLED LEMON CHICKEN

Steps:

• In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
• Preheat grill for high heat.
• Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

GRILLED LEMON CHICKEN BREASTS

Steps:

• Poke surface of chicken all over with a knife or fork. Rub chicken pieces on all sides with cut surfaces of lemons, squeezing to release some of the juice; reserve remaining juice for grilling
• Combine salt, garlic, paprika, and pepper in a bowl. Brush chicken with 1/2 of the melted butter; sprinkle with 1/2 of the seasoning mix.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook chicken on the preheated grill for 7 to 10 minutes. Flip, squeeze remaining lemon juice over chicken, brush with remaining butter, and sprinkle with the rest of the seasonings. Continue to grill until no longer pink in the centers and juices run clear, 8 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle chicken with sugar just before serving. Grill cooked chicken for 2 minutes more. Serve.

LEMON GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Remove 1/4 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade from chicken. Grill, covered, over medium heat for 20 minutes. Baste with reserved marinade. Grill 20-30 minutes longer or until a thermometer reads 170°, basting and turning several times.

GRILLED LEMON CHICKEN

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 CHICKEN ALFREDO

Steps:

• Marinate chicken in italian dressing for at least 1 hour before grilling. Grill chicken, set aside to rest. Boil fettuchini al dente. For alfredo sauce; saute garlic in oilve oil for 30 seconds, then whisk in milk, parmesean and cream cheese. Slice chicken and serve atop pasta and sauce.