Lemon Chicken With Grilled Fennel And Onions Recipes

EASY GRILLED LEMON CHICKEN

Steps:

• In a small bowl, combine the first nine ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

GRILLED LEMON CHICKEN WITH FENNEL AND ONION

Steps:

• Place chicken in shallow glass or plastic dish. In small bowl, mix oil, lemon peel, lemon juice, oregano and salt; pour over chicken. Cover; let stand 15 minutes.
• Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Brush fennel and onion with marinade.
• Place chicken (skin sides down), fennel and onion on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once and brushing frequently with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F). Discard any remaining marinade.

SKILLET-ROASTED LEMON CHICKEN

Steps:

• Preheat the oven to 450 degrees F.
• Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
• Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
• Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
• Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

GRILLED LEMON CHICKEN

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.

GRILLED LEMON CHICKEN

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.

GRILLED LEMON-GARLIC CHICKEN

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.

ROAST CHICKEN WITH LEMONS AND FENNEL

Steps:

• Preheat oven to 400 degrees. Place chicken on a large rimmed baking sheet; season with salt and pepper. Place a lemon half in cavity. Using kitchen twine, tie legs together. Add fennel and remaining lemons to sheet and toss with oil.
• Roast until juices run clear when chicken is pierced between breast and leg, or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, 60 to 70 minutes, basting chicken with pan juices and tossing fennel halfway through.
• Transfer chicken to a platter and cover loosely with foil; let rest 10 minutes. Carve chicken. Serve with fennel and lemons.

LEMON GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Remove 1/4 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade from chicken. Grill, covered, over medium heat for 20 minutes. Baste with reserved marinade. Grill 20-30 minutes longer or until a thermometer reads 170°, basting and turning several times.

CHICKEN BREASTS WITH FENNEL AND LEMON

Steps:

• Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve.
• Lightly sprinkle chicken with salt. Put deep frying pan over medium-high heat, pour in oil and gently sauté chicken breasts, about two minutes per side, until they are about half-cooked. Remove from pan.
• Pour off oil and discard, then add fennel, wine and lemon zest to pan. Bring to boil over high heat and cook until wine is reduced by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce sauce a bit.
• Add chicken with its juices and cook for 2 or 3 minutes.
• Meanwhile, in a small bowl, beat egg yolks with half the lemon juice (about 1 tablespoon), then ladle in about 1/4 cup of sauce. Mix well, then add to pan, mixing well. Cook over medium heat, stirring a bit, until sauce appears creamy. Taste and add more lemon juice, if you like.

CHICKEN BREASTS WITH FENNEL AND LEMON

Steps:

• Zest lemon and slice zest into matchstick. Juice lemon, strain and set aside.
• Lightly salt chicken breasts. Put a deep frying pan over medium high heat, pour in oil and saute chicken, about 3 minutes on each side until they are half ay done. Cooking time really depends on the thickness of the pieces you use.
• Discard oil, then add lemon zest, fennel, and wine to pan. Bring to boil over high heat and let cook until the wine reduces by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce the sauce a little bit.
• Add chicken and let simmer for about 2 to 3 minutes.
• In the mean time, in a small bowl, beat egg yolks with half of the lemon juice, then ladle in about 1/4 cup of the sauce and mix well. Add the mixture to pan. Cook over medium heat, stirring a little bit until sauce is creamy. Taste for seasoning, and add more lemon juice if you like.
• You can serve this dish stand alone. I served it with spagetti drizzle with a bit of olive oil.

GRILLED LEMON-AND-GIN-MARINATED CHICKEN AND ONIONS

Steps:

• In a shallow dish whisk together the lemon juice, the gin, the orégano, the salt, the sugar, and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. add the chicken, coating it well with the marinade, and let it marinate, covered and chilled, for 20 minutes. Grill the chicken, reserving the marinade, on an oiled rack set about 6 inches over glowing coals for 7 minutes on each side, or until it is cooked through. While the chicken is grilling, in a heavy skillet combine the reserved marinade and the onions and boil the mixture, covered, over high heat, stirring occasionally, for 3 minutes, or until the onions begin to brown. Reduce the heat to moderately low and cook the mixture, uncovered, stirring constantly, for 5 minutes. Transfer the chicken to a heated platter and with a slotted spoon scatter the onions around it.

LEMON CHICKEN WITH GRILLED FENNEL AND ONIONS

Steps:

• Place chicken in shallow glass or plastic dish. Mix oil, lemon peel, lemon juice, chopped oregano and salt pour over chicken. Cover and let stand 30 minutes.Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade. Brush fennel and onion with marinade. Cover and grill chicken (skin sides down), fennel and onion 4 to 5 inches from medium heat 15 to 20 minutes, turning once and brushing frequently with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve chicken with lemon slices. Garnish with oregano sprigs.1 Serving: Calories 285 (Calories from Fat 155) Fat 17g (Saturated 3g) Cholesterol 75mg Sodium 230mg Carbohydrate 8g (Dietary Fiber 3g) Protein 28g% Daily Value: Vitamin A 2% Vitamin C 10% Calcium 6% Iron 8%Diet Exchanges: 4 Lean Meat, 1 Vegetable, 1 FatBetty's TipFor easy entertaining, serve this lemony chicken with fresh tomato slices and angel hair pasta.

GRILLED ROMESCO CHICKEN WITH GRILLED FENNEL SALAD

Steps:

• In a small bowl, whisk together the 3 tablespoons olive oil, lemon juice, 1 tablespoon vinegar, honey salt and pepper. Reserve half to use for the salad and to the over portion, add the paprika, garlic powder, and remaining salt. Put the chicken in a siplock bag and pour in the marinade. Place chicken in the refrigerator until ready to grill.
• For the sauce, put the ingredients into a blender container and blend until smooth, pour into a small saucepan and bring to boil. Reduce heat and cppk 5 minutes, remove from heat and keep warm.
• For the fennel and onions, drizzle with a small amount of olive oil, sprinkle with salt and pepper to taste.
• Preheat grill to medium and grill the chicken uncovered, over direct heat until chicken reaches an internal temperature of 165 degrees.
• Place the onion and fennel slices on the grill and cook uncovered for 5 minutes per side or until soft. Cut vegetables into slices, add the olives and toss with reserved vinaigrette.
• To serve, divide the sauce evenly among 4 warmed dinner plates, place a chicken breast in the center and scatter the salad around the outside. Garnish with fennel fonds.