Grilledgarlicchicken Recipes

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GRILLED LEMON-GARLIC CHICKEN



Grilled Lemon-Garlic Chicken image

This grilled lemon-garlic chicken recipe is easy to make and full of flavor. It is a family favorite. Nothing like a bottle from the store; 100 times better.

Provided by ReachtotheStars

Categories     BBQ & Grilling     Chicken

Time 2h20m

Yield 4

Number Of Ingredients 7

1 cup olive oil
⅔ cup lemon juice
6 cloves garlic, minced
1 tablespoon onion powder
1 teaspoon ground black pepper
½ teaspoon salt
1 pound skinless, boneless chicken breasts, cut into strips

Steps:

  • Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.

Nutrition Facts : Calories 626.6 calories, Carbohydrate 6.6 g, Cholesterol 64.6 mg, Fat 56.8 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 8.2 g, Sodium 350.3 mg, Sugar 1.6 g

GRILLED CHICKEN WITH LEMON, GARLIC, AND OREGANO



Grilled Chicken with Lemon, Garlic, and Oregano image

Categories     Chicken     Citrus     Garlic     Poultry     Low/No Sugar     Summer     Grill/Barbecue     Gourmet

Yield Makes 16 servings

Number Of Ingredients 9

1/4 cup fresh lemon juice
1/4 cup finely chopped fresh oregano
2 tablespoons minced garlic
2 tablespoons kosher salt
2 teaspoons black pepper
1/3 cup olive oil
12 whole chicken legs (7 lb)
8 chicken breast halves with skin and bones (8 lb)
5 lemons, cut crosswise into 1/3-inch-thick slices

Steps:

  • Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking.
  • Discard excess fat from chicken and season with remaining 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.
  • To cook chicken using a charcoal grill:
  • Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
  • When charcoal turns grayish white (15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken legs in 3 batches on lightly oiled grill rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to a tray.
  • Put all browned legs on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (flesh will no longer be pink when cut near joint), 15 to 25 minutes more. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
  • Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes. (They will not be grayish white yet but will give off enough heat with other briquettes to maintain correct cooking temperature.)
  • Sear chicken breasts, starting with skin sides down, in 2 batches on rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to tray.
  • Put all browned chicken breasts on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), 12 to 15 minutes more. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
  • Grill lemon slices on rack over coals, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.
  • To cook chicken using a gas grill:
  • Preheat all burners on high, then adjust heat to moderately high. Turn off 1 burner and arrange chicken legs on lightly oiled rack above it. Cook, covered with lid, turning legs once, until cooked through, about 40 minutes total. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
  • Cook chicken breasts on rack above unlit burner, covered with lid, turning once, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), about 30 minutes total. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
  • Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.

GRILLED LEMON-GARLIC CHICKEN THIGHS WITH HERBS



Grilled Lemon-Garlic Chicken Thighs with Herbs image

With these grilled lemon-garlic chicken thighs, you can call yourself a superstar.

Provided by Burning Glove

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 8h30m

Yield 8

Number Of Ingredients 10

½ cup extra-virgin olive oil
4 medium lemons, zested and juiced
5 sprigs fresh rosemary, leaves stripped and finely chopped
5 sprigs Fresh Sage
3 cloves garlic, smashed and finely chopped
½ teaspoon crushed red pepper
8 (5 ounce) chicken thighs, trimmed
kosher salt to taste
1 tablespoon extra-virgin olive oil, or to taste
2 medium lemons

Steps:

  • Zest and juice 4 lemons; reserve remaining 2 whole.
  • Combine olive oil, lemon zest and juice, rosemary, sage, garlic, and crushed red pepper for marinade in a small bowl. Whisk to combine.
  • Place chicken thighs in a single layer in a wide, flat dish. Add the herb mixture and massage to coat. Cover and refrigerate, 8 hours to overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove the chicken from the marinade and brush off any excess herbs and oil. Season generously with salt and drizzle with olive oil.
  • Cut the 2 whole lemons in half and cut the tips off of the ends; this will allow the lemons to stand up without rolling around.
  • Place the chicken, skin side-down, on the preheated grill. Grill chicken for 3 to 4 minutes, then rotate 90 degrees to create a crosshatch pattern. Grill another 3 to 4 minutes, then turn and grill until no longer pink in the center and juices run clear, 4 to 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • At the same time, grill the lemons, flesh-side down, alongside the chicken, until caramelized. Flip over to grill on the bottom, 2 to 3 minutes. Serve with grilled chicken.

Nutrition Facts : Calories 393.5 calories, Carbohydrate 8.6 g, Cholesterol 88.2 mg, Fat 30.7 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 6.4 g, Sodium 82.3 mg

GRILLED GARLIC CHICKEN



Grilled Garlic Chicken image

Provided by Food Network

Categories     main-dish

Time 1h57m

Yield 4 to 6 servings

Number Of Ingredients 16

2 (4-pound) chickens, cut into 8 pieces, backbone removed
1 bunch scallions, minced
6 garlic cloves, peeled and finely chopped
2 cups orange juice
1/4 cup cider vinegar
2 teaspoons dried oregano
2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes
Serving suggestion: Grilled Summer Vegetables and Corn, recipe follows
2 eggplants, cut into 1/2-inch slices
2 zucchini, cut into 1/2-inch slices
1 red onion, cut into 1/2-inch slices
2 plum tomatoes, cut in 1/2, lengthwise
6 ears corn, shucked
Olive oil
Salt and pepper

Steps:

  • Place the chicken pieces in 1 or 2 large re-sealable plastic bags and add the rest of the ingredients. Seal the bag and shake to mix. Refrigerate at least 1 hour or overnight.
  • Heat grill to medium heat, or until the coals are lightly covered with ash. Oil the grill.
  • Cook the chicken, skin side up, for 20 minutes. Turn the pieces and cook an additional 15 to 20 minutes, or until a meat thermometer inserted reaches 155 degrees and the chicken is fork-tender and the juices run clear when a thigh is pricked with a fork. (It should measure 180 degrees F on an instant read thermometer). Alternately, roast the chicken in a preheated 400 degree F oven for 35 to 40 minutes.
  • Serve 1 bird hot and reserve the other for Days 2 and 3.
  • Brush the vegetables with olive oil and sprinkle with salt and pepper.
  • Place everything on the grill over medium heat and cook, turning frequently, for 10 to 15 minutes, or until fork tender. Serve hot, reserving 1/3 of the vegetables for Day 2 and two ears of corn for Day 3.

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