GRILLED LEMON CHICKEN
Provided by Ina Garten
Yield 8 to 10 servings
Number Of Ingredients 6
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.
BAREFOOT CONTESSA'S TUSCAN LEMON CHICKEN
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoon pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken two or three times while marinating. When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minute of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
TUSCAN LEMON CHICKEN
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
TUSCAN LEMON CHICKEN (SKILLET OR GRILL)
This easy dinner recipe is adapted from "Barefoot Contessa: Back to Basics", by Ina Garten. The chicken gets so tender, it just falls off the bone. Chicken needs to marinate for at least 4 hours, so you can prepare it in the morning (or the evening before) and then just cook before dinner. {The original recipe calls for grilling the chicken. If you want to grill the chicken: Spread 1/4 of the coals across the other side of the grill, place the chicken on the cooler side, skin side up, and weight it down with a heavy dish. Cook for 12-15 minutes, until the underside is golden brown, turn over and weight it again. Cook for another 12-15 minutes. Place the lemon halves on the cool side of the grill in the last 10 minutes of cooking. Remove chicken to a plate and tent with tin foil. Allow to rest for 5 minutes. Cut into quarters, sprinkle with salt and serve with grilled lemon halves.} THE CALORIE COUNT FOR THIS RECIPE IS INCORRECT: I used the USDA website to calculate it and it is actually 357 calories per serving.
Provided by blucoat
Categories Whole Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken with 1 tsp salt on each side.
- Combine oil, lemon zest, lemon juice, garlic, rosemary and 1 tsp pepper in a glass dish (just large enough to hold the flattened chicken). Add the chicken, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat oven to 425 degrees F.
- Flatten the chicken by removing the back bone in the center. Then with your hands, press down, Cut around and remove the breastbone with a boning knife.
- Heat a cast iron pan over MED-HIGH heat. Add some oil and when it starts to smoke, put chicken inches Cook on both sides, brown well. Should be 5-8 minutes per side, and then turn the chicken over. Put pan with chicken in oven and roast for 30-45 minutes.
- Remove from oven and let sit, tented with tin foil, for 5-10 minutes to let it rest. Return cast iron pan to stovetop, put over MED heat, and grill the cut sides of the lemons for 5 minutes or so.
- Break apart into quarters, sprinkle with salt and serve with grilled lemon halves.
Nutrition Facts : Calories 648.2, Fat 52.9, SaturatedFat 12.5, Cholesterol 160.4, Sodium 151.3, Carbohydrate 5.6, Fiber 1.6, Sugar 0.6, Protein 38.2
BAREFOOT CONTESSA'S GRILLED LEMON CHICKEN
Number Of Ingredients 5
Steps:
- Whisk together the lemon juice, olive oil, salt, pepper and thyme.
- Pour over the chicken breasts in a non-reactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
TUSCAN LEMON CHICKEN
2008, Barefoot Contessa, Back to Basics, All Rights Reserved Show: Barefoot Contessa Episode: Fired Up
Provided by eLLe-ious
Categories Chicken
Time 1h
Yield 2-3 , 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
GRILLED TUSCAN CHICKEN WITH ROSEMARY AND LEMON
Basting the chicken with lemon juice while it's on the grill gives it a tangy taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
Steps:
- Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
- Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
- Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.
GRILLED LEMON CHICKEN
Good tasting marinade for chicken. Quick and easy.
Provided by KRCTLC
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 15 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 2.3 g, Sodium 462.3 mg, Sugar 0.7 g
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