EASY NO-FAIL LEMON CHICKEN MARINADE
This just might be the best chicken marinade, ever. It's incredibly versatile. Use for marinating chicken, turkey, pork, fish, shrimp, tofu or vegetables. When marinating meats and poultry, marinate at least 1 hour or overnight. When marinating something more delicate like fish, you only need to marinate 1 to 2 hours. You can also use this to baste while cooking or grilling, if you plan to do this, simply set a portion of the prepared marinade aside for basting. **This makes enough to marinate 2 to 2 ½ pounds of chicken.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 10m
Yield Makes approximately 1/2 cup
Number Of Ingredients 9
Steps:
- Whisk lemon juice, olive oil, mustard, salt, red pepper flakes and black pepper together until the salt has dissolved. Stir in the garlic, lemon zest and herbs (if using). Refrigerate and use within 1 to 2 hours.
- To marinate chicken, add the marinade and chicken to a resealable food-safe bag or container and marinate in the refrigerator. Since this is so flavorful, even 20 minutes will work wonders. We don't recommend marinating more than a day in advance since the lemon in the marinade can cause the chicken to toughen.
Nutrition Facts : ServingSize 1/4 cup, Calories 138, Protein 1 g, Carbohydrate 4 g, Fiber 0 g, Sugar 1 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 0 mg
LEMON GARLIC CHICKEN MARINADE
This lemon garlic chicken marinade is super simple to make, healthy, and full of flavor. Simply marinate your favorite chicken in lemon juice, oil, garlic, and herbs then grill it, bake it, or freeze it for later!
Provided by Kristen Stevens
Categories Dinner
Time 35m
Number Of Ingredients 6
Steps:
- Combine the lemon juice, olive oil, oregano, thyme, rosemary, salt, pepper, and garlic into a small bowl.
- Place the chicken in a shallow bowl or baking dish and pour the marinade over the top. Mix it around a little so that all the pieces are coated in the marinade. Cover the bowl then put it into your fridge to marinate for 30 minutes - 24 hours.
Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 413 kcal, Carbohydrate 2 g, Protein 28 g, Fat 32 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 113 mg, Sodium 494 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 22 g
SHEET-PAN LEMON GARLIC CHICKEN
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 483 calories, Fat 29g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
LEMON MARINADE (CHICKEN)
Another good recipe from local news chef, Chef Walter. A nice change from the usual lemon pepper marinade on store shelves. This recipe is enough for 2 pounds of boneless skinless chicken breasts. Prep time is marinade time. Note: feel free to cut back or eliminate the salt in this marinade. Low-sodium soy sauce also works well for this. (Thanks for the tip, Nif!)
Provided by Misa3446
Categories Low Cholesterol
Time 2h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything together well. Pour into a shallow dish or large zip top bag.
- Add chicken. If using a dish, cover. Zip the bag if using a bag. Stash in the refrigerator for at least 2 - 3 hours, turning occasionally.
- Drain off the marinade and grill, or bake at 325 F for about an hour in a greased baking dish.
LEMON MARINADE "DUMP" CHICKEN
Make and share this Lemon Marinade "DUMP" Chicken recipe from Food.com.
Provided by Kerena
Categories Chicken
Time 1h5m
Yield 6 pieces, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish and turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- For freezing: Place all ingredients into a 1 Gallon freezer bag and place in freezer.
- To thaw and cook: Take the bag out of the freezer the night before and make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350°F Empty the contents of the bag into a large baking dish andbake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
Nutrition Facts : Calories 357.1, Fat 29.3, SaturatedFat 6.2, Cholesterol 77.6, Sodium 73.8, Carbohydrate 3.4, Fiber 0.2, Sugar 1.3, Protein 19.4
LEMON CHICKEN MARINADE
Make and share this Lemon Chicken Marinade recipe from Food.com.
Provided by JustJan
Categories Poultry
Time 5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a 2 cup measuring cup, mixing well.
- In a gallon size Ziplock bag, pour mixture over boneless chicken breasts.
- Refrigerate and marinate for 6 - 8 hours or overnight. Perfect on the grill!
Nutrition Facts : Calories 330.4, Fat 36.4, SaturatedFat 4.7, Sodium 776.2, Carbohydrate 2.4, Fiber 0.3, Sugar 0.6, Protein 0.3
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- Preheat oven to 425°F. Cut chicken breasts in half crosswise and pound each piece with a meat mallet to an even 1-inch thickness. Sprinkle with 1/4 teaspoon each salt and pepper. Place the chicken in a shallow bowl.
- Whisk oil, garlic, 1 teaspoon lemon zest, lemon juice and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Pour half of the mixture over the chicken, turning to coat. Set aside to marinate at room temperature while you prepare the vegetables.
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