GRILLED POUSSINS WITH LEMON HERB BUTTER
This is the ideal way to prepare young chickens, since there are two safeguards against their drying out (always a risk with small birds). The herbed butter slipped beneath the skin melts, basting and flavoring the meat as it cooks; the gentle, indirect heat lightly chars the skin without toughening the meat. As a result, every bite is juicy and perfectly seasoned.
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Stir together 1 stick softened butter, thyme, rosemary, zest, 1 teaspoon sea salt, and 3/4 teaspoon pepper in a bowl until combined well.
- Trim necks of poussins flush with bodies if necessary. Rinse poussins inside and out and pat dry. Discard any excess fat from opening of cavities, then sprinkle cavities with a total of 1 1/2 teaspoons sea salt and remaining 1/2 teaspoon pepper. Starting at cavity end of each bird, gently slide an index finger between skin and flesh of breasts and legs to loosen skin (be careful not to tear skin). Using a teaspoon measure or small spoon, slide 1 teaspoon herb butter under skin of each breast half and each drumstick (4 teaspoons per poussin), using your finger on outside of skin to push butter out of spoon.
- Put 1 lemon wedge and 3 thyme sprigs into cavity of each poussin, then tie legs together with kitchen string and tuck wing tips under body. Arrange in a large pan. Pat poussins dry, then brush with melted butter and sprinkle with remaining teaspoon salt.
- Open vents on bottom of grill and on lid. Light charcoal (80 to 100 briquettes) in chimney starter and pour evenly over 2 opposite sides of bottom rack, leaving about an 8-inch-wide space in center of bottom rack free of coals. When charcoal fire is medium-hot (you can hold your hand 5 inches above grill rack for 3 to 4 seconds), remove poussins from pan and arrange in center of lightly oiled grill rack with no coals underneath and cook, covered with lid, until thermometer inserted in fleshy part of a thigh registers 170°F, 35 to 50 minutes. (Add more briquettes if necessary during grilling to maintain heat.)
- Preheat all burners on high, covered, 10 minutes, then reduce to moderately high. Turn off 1 burner (middle burner if there are 3) and put poussins on lightly oiled rack above shut-off burner. Remove poussins from pan, then grill, covered with lid, until thermometer inserted in fleshy part of a thigh registers 170°F, 35 to 45 minutes.
GRILLED LEMON-HERB POUSSINS
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill (with lid) or preheat a gas grill on medium heat.
- Stir together softened butter, zest, chopped thyme, rosemary, salt, and pepper with a fork.
- Rinse poussins and pat dry. Season cavities with salt and pepper. Working from cavity end of each bird, run your fingers between skin and flesh of breasts and legs to loosen skin without tearing. Push lemon butter under skin and massage skin from outside to spread butter evenly over breasts and onto legs.
- Insert a thyme sprig and 2 lemon wedges into cavity of each poussin, then tie legs together with kitchen string. Brush birds with melted butter and season with salt and pepper.
- When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), place birds, breast sides up, on grill rack and cover grill. Roast, turning every 15 minutes, until an instant-read thermometer inserted in fleshy part of a thigh registers 170°F, 45 to 55 minutes. Transfer birds to a platter and discard string, then let stand 10 minutes.
LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS
Steps:
- In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
- Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
- Preheat grill. Brush and oil the grill to clean.
- Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
- Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
- Serve the chicken with grilled lemon.
- Call yourself a superstar!
- March - Why We Love: Lemons
GRILLED LEMON HERB PORK CHOPS
These are SO SIMPLE, yet so good - they taste just like steak! The chops can also be broiled in the oven.
Provided by DOREENBUCH
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h25m
Yield 6
Number Of Ingredients 7
Steps:
- In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
- Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
- Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 1.6 g, Cholesterol 65.1 mg, Fat 10.1 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 2.6 g, Sodium 428.7 mg, Sugar 0.3 g
GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE
Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
- Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
- In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
- When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.
Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1/4 of Recipe, Sodium 340 mg, Sugar 1 g
GRILLED CITRUS-MARINATED POUSSIN
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine orange, lemon, oregano and wine in food processor, and puree. Add orange juice and olive oil. Season with salt and pepper. Transfer to large bowl.
- Place poussins in marinade, turning to coat well. Cover; refrigerate 3 to 4 hours.
- Preheat grill. Grill poussins, turning once, until evenly browned and cooked through, about 45 minutes. Arrange on platter, garnish with lemon wedges and serve.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 34 grams, Carbohydrate 6 grams, Fat 49 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 762 milligrams, Sugar 3 grams
GRILLED LEMON AND ROSEMARY LAMB CHOPS
These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 4h25m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Nutrition Facts : Calories 198.4 calories, Carbohydrate 4.5 g, Cholesterol 57.2 mg, Fat 13.6 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 5.8 g, Sodium 361.8 mg, Sugar 1.5 g
EMERIL'S LEMON-HERB GRILLED SHRIMP
This shrimp recipe from Emeril Legasse is super simple and comes together easily-the lemon juice and herbs really put it over the top. Serve with corn on the cob, grilled vegetables, or a rice pilaf.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. Devein shrimp, leaving shells on.
- In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reserve 6 tablespoons lemon mixture for serving. Place shrimp and remaining lemon mixture in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.
- Heat grill or grill pan to high. Clean and oil grill. Remove shrimp from marinade, wiping off excess. Grill until opaque throughout, 2 to 3 minutes per side. Serve shrimp drizzled with reserved lemon mixture.
Nutrition Facts : Calories 291 g, Fat 14 g, Protein 35 g
GRILLED LEMON HERB PORK CHOPS
Got this off of another website. It is a light-summery flavor for pork chops. Would probably be good on chicken too. Prep time does not include marinating time.
Provided by AZPARZYCH
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a storage bag and marinate 2 hours to overnight turning bag frequently.
- Remove marinade from bag and bring to boil, remove from heat and set aside.
- Heat grill to medium and cook pork chops 5-7 minutes each side basting with remaining cooked marinade.
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