Grilled Or Broiled Lemon Thyme Chicken Breasts Recipes

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LEMON AND THYME GRILLED CHICKEN BREASTS



Lemon and Thyme Grilled Chicken Breasts image

These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.

Provided by Melissa Clark

Categories     barbecues, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

4 (6-ounce) boneless, skinless chicken breasts
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped thyme leaves
4 garlic cloves, crushed and peeled
2 lemons, as needed
2 tablespoons extra-virgin olive oil, more as needed
Torn basil or mint leaves, as needed

Steps:

  • Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
  • Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
  • Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
  • Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams

BROILED LEMON-GARLIC CHICKEN



Broiled Lemon-Garlic Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

2 lemons
2 tablespoons unsalted butter, at room temperature
2 to 3 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 half chickens (3 to 3 1/4 pounds total)

Steps:

  • Position an oven rack about 8 to 10 inches from the broiler and preheat. Grate the lemon zest and combine in a small bowl with the butter, garlic, 1/2 teaspoon salt, and pepper to taste. Mash with a fork to make a smooth paste.
  • With your fingers, gently loosen the skin on the chicken breasts, legs and thighs. Spread the flavored butter under the skin as evenly as possible. Halve the lemons and squeeze 2 halves over the chicken; season with salt and pepper.
  • Place the chicken skin-side up on a broiler pan (or a rack on a baking sheet). Position the halves about 2 inches apart with the thick parts of the legs facing the center. Arrange the remaining 2 lemon halves cut-side down next to the chicken.
  • Broil the chicken until the skin is light brown and crisp, about 8 minutes. If the chicken browns too quickly, lower the oven rack. Flip the chicken and the lemons and continue to broil until almost cooked through (a thermometer inserted into the thickest part will register 160 degrees), about 15 minutes. Remove the lemons, if browned; turn the chicken again and broil until the skin is brown and crisp and the thermometer registers 165 degrees, about 2 more minutes. Serve the chicken with the broiled lemons for squeezing on top.

Nutrition Facts : Calories 453, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 149 milligrams, Sodium 491 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 42 grams

LEMON-THYME CHICKEN BREASTS



Lemon-Thyme Chicken Breasts image

Lemon-thyme chicken with a taste of Dijon mustard makes for a fantastic, lightly flavored chicken dish. Pairs great with white or yellow rice.

Provided by Gemini26

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 13

¼ cup lemon juice
¼ cup chicken broth
4 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon fresh lemon zest
2 cloves garlic, minced
1 cube chicken bouillon
1 teaspoon dried thyme
1 ½ tablespoons all-purpose flour
½ teaspoon salt
4 (4 ounce) skinless, boneless chicken breast halves
½ tablespoon unsalted butter
1 lemon, cut into thin slices

Steps:

  • Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly.
  • Combine flour and salt on a small dish. Coat chicken with flour on both sides.
  • Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 8.7 g, Cholesterol 69 mg, Fat 17.9 g, Fiber 1.8 g, Protein 24.7 g, SaturatedFat 3.6 g, Sodium 803.5 mg, Sugar 0.5 g

GRILLED LEMON CHICKEN BREASTS



Grilled Lemon Chicken Breasts image

This lemon chicken is so versatile it can be grilled indoors, outdoors, or even broiled!

Provided by Christina Holderman

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breasts
2 lemons, cut into wedges
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon ground black pepper
¼ cup unsalted butter, melted, divided
1 teaspoon white sugar, or more to taste

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.

Nutrition Facts : Calories 246.2 calories, Carbohydrate 7.9 g, Cholesterol 95.1 mg, Fat 14.4 g, Fiber 2.9 g, Protein 24.6 g, SaturatedFat 8.1 g, Sodium 641.2 mg, Sugar 1.2 g

GRILLED CHICKEN WITH LEMON AND THYME



Grilled Chicken with Lemon and Thyme image

A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Chicken     Grill     Lemon     Olive     Garlic     Thyme     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 7

3 Tbsp. plus 1/2 cup extra-virgin olive oil, divided, plus more for grill
4 skin-on, bone-in chicken breasts (about 3 lb.)
Kosher salt, freshly ground pepper
2 lemons
4 garlic cloves, crushed
3 large sprigs thyme
1 cup torn pitted Castelvetrano olives

Steps:

  • Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour.
  • Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 1/4 cup). Set aside.
  • Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15-20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 8-10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10-15 minutes.
  • Pull chicken meat from bones and slice 1/2" thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining 1/2 cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.

GRILLED OR BROILED LEMON THYME CHICKEN BREASTS



Grilled or Broiled Lemon Thyme Chicken Breasts image

Cook time includes 30 minutes to marinate. This is also good if you substitute tarragon for the thyme. One tsp of dried thyme can be used instead of fresh. From Pillsbury.

Provided by joolzcd

Categories     Chicken Breast

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon fresh thyme, chopped
2 garlic cloves, minced
4 boneless skinless chicken breast halves

Steps:

  • Combine oil, lemon juice, thyme and garlic.
  • Place chicken in shallow dish and pour oil mixture over, turn to coat.
  • Cover and refrigerate 30 minutes.
  • Discard marinade.
  • TO GRILL: Place chicken on gas grill over medium high heat or charcoal grill 4-6 inches from medium coals.
  • TO BROIL: Place chicken on broiler pan and broil 4-6 inches from heat.
  • Cook 14-18 minutes or until juices run clear, turning once.

Nutrition Facts : Calories 197.9, Fat 9.8, SaturatedFat 1.6, Cholesterol 75.5, Sodium 137.4, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 25.2

GRILLED LEMON PEPPER CHICKEN BREASTS WITH THYME GREMOLATA



Grilled Lemon Pepper Chicken Breasts with Thyme Gremolata image

Categories     Chicken     Marinate     Quick & Easy     Low Cal     Backyard BBQ     Lemon     Grill     Chill     Grill/Barbecue     Thyme     Gourmet

Yield Serves 6

Number Of Ingredients 11

1/4 cup fresh lemon juice
1 tablespoon coarsely ground black pepper
1/2 cup extra-virgin olive oil
3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved
For gremolata
1 tablespoon fresh thyme leaves
2 large garlic cloves, minced
1 teaspoon freshly grated lemon zest
Garnish:
lemon slices
thyme sprigs

Steps:

  • In a bowl whisk together lemon juice, pepper, and salt to taste and add oil in a stream, whisking until marinade is emulsified. With a rolling pin or smooth side of a meat pounder flatten chicken 1/4 inch thick between sheets of plastic wrap. In a large resealable plastic bag marinate chicken in marinade, chilled, 30 minutes.
  • Prepare grill.
  • Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.
  • Serve chicken sprinkled with gremolata and garnished with lemon and thyme.
  • Make gremolata:
  • In a small bowl stir together gremolata ingredients.

GRILLED CHICKEN BREASTS WITH LEMON-THYME SAUCE



Grilled Chicken Breasts with Lemon-Thyme Sauce image

This winning technique for grilled chicken pecks out any dry-or bland-results. A few juicy secrets: Choose small cuts, and pound them flat so they cook quickly and evenly. Then, for maximum flavor without flare-ups, finish with a robust sauce like this lemon-thyme number.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Yield Serves 6 to 8

Number Of Ingredients 7

8 boneless, skinless chicken breasts (each about 8 ounces)
1/4 cup fresh lemon juice
1 tablespoon chopped fresh thyme leaves
3/4 teaspoon sugar
1/2 teaspoon red-pepper flakes (optional)
1/2 cup extra-virgin olive oil, plus more for grill
Kosher salt and freshly ground pepper

Steps:

  • Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
  • While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.
  • Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
  • Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve.

LEMON AND GARLIC BROILED OR GRILLED CHICKEN BREASTS



Lemon and Garlic Broiled or Grilled Chicken Breasts image

These are so delicious and very easy to prepare. I like to marinate the chicken one night and grill it the next night. It's great with grilled vegetables or a salad. This is from Nathalie Dupree (a great southern cook from Atlanta). Prep time is marinating time.

Provided by Acerast

Categories     Chicken Breast

Time P2DT30m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts, bone-in
salt, to taste
fresh ground black pepper, to taste
2 tablespoons olive oil
2 lemons, juice of
4 garlic cloves, chopped
1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary

Steps:

  • Place the chicken breasts skin side up in a glass dish or plastic bag.
  • Season with salt and pepper.
  • Combine the oil, lemon juice, garlic and rosemary.
  • Pour the juice mixture over the chicken and cover the dish with plastic wrap or seal the bag.
  • Marinate, refrigerated, at least 1 day and up to 2 days for best flavor.
  • When ready to serve, place the chicken, skin side turned to the heat, under the broiler or on the grill and cook for 15 minutes.
  • Turn; continue cooking until done, about 15 minutes. (The juices should run clear when chicken is pierced with a fork).

Nutrition Facts : Calories 320, Fat 20.2, SaturatedFat 4.8, Cholesterol 92.8, Sodium 92.3, Carbohydrate 3.1, Fiber 0.2, Sugar 0.6, Protein 30.5

BROILED CHICKEN WITH LEMON AND THYME



Broiled Chicken With Lemon and Thyme image

Provided by Moira Hodgson

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 2- to 3-pound chicken, cut up
2 small lemons
1 clove garlic, minced
1/4 cup extra-virgin olive oil
About 10 sprigs fresh thyme
Coarse salt and freshly ground pepper to taste

Steps:

  • Wipe the chicken pieces dry with paper towels. Combine the juice of the lemons, the garlic and olive oil and pour it over the chicken pieces. Turn so that they are coated with the mixture, sprinkle with thyme and marinate for one to two hours.
  • Preheat coals or broiler.
  • Sprinkle the chicken with salt and pepper and broil for about 30 minutes, or until cooked, turning once. Baste with any remaining marinade juices.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 30 grams, Carbohydrate 5 grams, Fat 43 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 763 milligrams, Sugar 1 gram, TransFat 0 grams

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    #time-to-make     #course     #main-ingredient     #preparation     #5-ingredients-or-less     #very-low-carbs     #main-dish     #poultry     #easy     #chicken     #dietary     #low-sodium     #high-protein     #low-carb     #high-in-something     #low-in-something     #meat     #chicken-breasts     #4-hours-or-less

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