GRILLED HONEY-LEMON CHICKEN
Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw.
Provided by Autumn Pumpkin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 10 g, Cholesterol 60.8 mg, Fat 16.6 g, Fiber 1.8 g, Protein 23.5 g, SaturatedFat 1.7 g, Sodium 1045 mg, Sugar 4.6 g
GRILLED LEMON CHICKEN SKEWERS WITH SATAY DIP
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. Grill 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 and serve with Satay Dip.
- 1 tablespoon good olive oil
- 1 tablespoon dark sesame oil
- 2/3 cup small-diced red onion (1 small onion)
- 1 1/2 teaspoons minced garlic (2 cloves)
- 1 1/2 teaspoons minced fresh ginger root
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons good red wine vinegar
- 1/4 cup light brown sugar, packed
- 2 tablespoons soy sauce
- 1/2 cup smooth peanut butter
- 1/4 cup ketchup
- 2 tablespoons dry sherry
- 1 1/2 teaspoons freshly squeezed lime juice
- Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
- Yield: 1 1/2 cups
LEMON HONEY - HONEY LEMON CHICKEN SKEWERS
Make and share this Lemon Honey - Honey Lemon Chicken Skewers recipe from Food.com.
Provided by WolfBlade
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- HINT: To prevent wooden skewers from burning soak first (I put a little oil in the water. I don't know if it helps. but I feel it may help lock in the water a little longer.) fit bacon to chicken strips, and thread onto wooden skewers.
- Combine remaining ingredients.
- Add chicken skewers.
- Marinate overnight. (I used a long plastic dish with lid and gave it a light shake every so often).
- BBQ - on medium, reserving marinade to baste with barbecue 4 to 5 inches from heat for 10 to 15 minutes or until chicken is no longer pink& bacon is crisp.
- (I made this for a big BBQ I used all the chicken and bacon I needed or had, and 2X or 3X the marinade until I was happy).
FILIPINO-STYLE BARBECUE CHICKEN
I'm showing you how I make what is probably the best barbecue chicken you've never had, which I should've already done, but I've hesitated since one of the main ingredients is banana ketchup. But then I remembered that I teach people to cook things, so this includes a recipe for this special ingredient.
Provided by Chef John
Categories BBQ & Grilled Chicken Skewers and Kabobs
Time 4h45m
Yield 6
Number Of Ingredients 26
Steps:
- Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
- Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
- Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
- Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
- When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
- Preheat a charcoal grill until coals are very hot.
- Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
- Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.
Nutrition Facts : Calories 368.2 calories, Carbohydrate 26.5 g, Cholesterol 157 mg, Fat 11.4 g, Fiber 2.2 g, Protein 40.2 g, SaturatedFat 2.5 g, Sodium 2052.3 mg
LEMON CHICKEN SKEWERS
This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 278mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
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- For the marinade: In a small non-reactive bowl whisk together the lemon juice, zest, honey, garlic and 2 tablespoons of basil. Place the cubed chicken into a large zip-closure bag and pour all but 2 tablespoons of the honey-lemon mixture over the chicken. Seal the bag and toss to coat. Transfer the bag to the refrigerator and let it marinate for at least 30 minutes. Set the remaining honey-lemon mixture aside (you will use this to brush on the chicken as it is grilling).
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- Grill the skewers for 4-5 minutes on each side for a total of 8-10 minutes, or until cooked through, brushing occasionally with the reserved honey-lemon mixture.
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Author Giada De LaurentiisTotal Time 45 minsEstimated Reading Time 50 secs
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