Lemon Oregano Marinade For Poultry Recipes

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LEMON AND OREGANO POUNDED CHICKEN



Lemon and Oregano Pounded Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 5

2 teaspoons lemon zest plus 1 tablespoon lemon juice
2 teaspoons chopped fresh oregano
Kosher salt
2 tablespoons olive oil
Four 6-ounce boneless, skinless chicken breasts

Steps:

  • In a large resealable plastic bag, add the lemon zest and juice, oregano, 1 1/4 teaspoons salt and 1 tablespoon of the oil. Massage the bag to combine the ingredients. Add the chicken breasts, seal the bag and massage the marinade evenly into the chicken. Lay the bag flat with the chicken breasts all flat in the bag and let the air out of the bag. Using a small skillet, flat mallet or even the heel of your hand, pound the chicken to flatten slightly. It should be 1/2 to 3/4 inch thick. Marinate in the refrigerator for at least 4 hours and up to 10 hours.
  • Remove the chicken from the refrigerator 15 minutes before cooking.
  • Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil to the hot skillet and swirl to coat the bottom. Add the chicken, smooth side down, and place something heavy on top of the chicken (a brick wrapped in aluminum foil or small cast-iron skillet works well here). Cook until deep golden brown on the first side, about 5 minutes. Remove the weight and flip the chicken. Continue to cook on the second side until it is firm to the touch and an instant-read thermometer inserted in the thickest part reads 160 degrees F, about 5 minutes more. Remove to a plate to rest. Add 1/3 cup of water to the skillet to deglaze. Pour the juices over the rested chicken to serve.

OREGANO-LEMON CHICKEN



Oregano-Lemon Chicken image

This recipe is easy and always a crowd pleaser!

Provided by samanathon

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 6

3 pounds skinless, boneless chicken breast halves
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons dried oregano

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Place chicken breast halves into prepared baking dish. Whisk lemon juice, honey, olive oil, garlic, and oregano together in a bowl and pour the mixture over chicken breasts.
  • Bake in the preheated oven until chicken is no longer pink inside, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads 180 degrees F (80 degrees C), about 45 minutes. Baste chicken with pan juices every 15 minutes while baking.

Nutrition Facts : Calories 276.6 calories, Carbohydrate 7.2 g, Cholesterol 117.2 mg, Fat 6.9 g, Fiber 0.3 g, Protein 44.3 g, SaturatedFat 1.6 g, Sodium 96.6 mg, Sugar 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-OREGANO CHICKEN DRUMSTICKS



Grilled Lemon-Oregano Chicken Drumsticks image

Provided by Maria Helm Sinskey

Categories     Chicken     Citrus     Fruit     Herb     Poultry     Marinate     Fourth of July     Picnic     Kid-Friendly     Low Cal     Father's Day     Backyard BBQ     Dinner     Lunch     Lemon     Tailgating     Family Reunion     Poker/Game Night     Grill     Grill/Barbecue     Party     Oregano     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh oregano
2 garlic cloves, pressed
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons coarse kosher salt
1 teaspoon finely grated lemon peel
8 chicken drumsticks

Steps:

  • Whisk first 6 ingredients in small bowl. Season to taste with freshly ground black pepper. Pour marinade into 1-gallon resealable plastic bag; add chicken and seal. Turn bag to coat chicken. Marinate at room temperature 30 minutes or in refrigerator up to 2 days, turning occasionally.
  • Prepare barbecue (medium-high heat). Place chicken, with some marinade still clinging, on grill rack; grill chicken until cooked through and golden brown on all sides, turning frequently, about 30 minutes. Transfer to plates and serve.

LEMON CHICKEN OREGANO



Lemon Chicken Oregano image

This is a tasty, tender recipe that can be broiled in the oven or cooked on the grill.

Provided by ROSYRD

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 7

¼ cup lemon juice
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon ground oregano
½ teaspoon salt
½ teaspoon ground black pepper
4 (4 ounce) skinless, boneless chicken breast halves

Steps:

  • Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 191.8 calories, Carbohydrate 2 g, Cholesterol 64.6 mg, Fat 9.5 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 1.7 g, Sodium 347.5 mg, Sugar 0.4 g

LEMON-OREGANO MARINADE FOR POULTRY



Lemon-Oregano Marinade for Poultry image

This is a wonderful marinade for dark meat such as chicken thighs or turkey legs. It can be used for white meat also, but it's best to leave the skin on white meat until it is cooked.

Provided by Millereg

Categories     Fruit

Time 6m

Yield 4 ounces

Number Of Ingredients 3

4 tablespoons freshly squeezed lemon juice
4 tablespoons fresh oregano, chopped or 1 1/2 teaspoons dried oregano
4 tablespoons olive oil

Steps:

  • Mix ingredients in a small bowl.
  • Marinate chicken or turkey for several hours prior to broiling, grilling, or barbecuing.

LEMON-OREGANO MARINADE



Lemon-Oregano Marinade image

This is perfect on our Chicken, Tomato and Bread Cubes with Lemon-Oregano Marinade kebabs.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 5

1/2 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh oregano
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.

GRILLED CHICKEN WITH LEMON AND OREGANO



Grilled Chicken with Lemon and Oregano image

This grilled chicken is juicy and delicious and the skin is nice and crispy, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 8

1 tablespoon grated lemon zest
1/3 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup finely chopped fresh oregano (or 1 tablespoon dried)
2 tablespoons olive oil, plus more for grates
Coarse salt and ground pepper
4 chicken halves (1 1/2 pounds each) or 2 whole chickens, split
4 lemons, halved crosswise
Oregano sprigs (optional)

Steps:

  • Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 30 minutes, turning bags occasionally.
  • Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees when inserted into thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
  • Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.

Nutrition Facts : Calories 518 g, Fat 37 g, Protein 42 g

LEMON OREGANO MARINADE



Lemon Oregano Marinade image

Think Greek, think sunshine in a bottle. This great little marinade will brighten your chicken, pork or seafood every time you use it. Makes about 1/2 a cup.

Provided by Annacia

Categories     Greek

Time 7m

Yield 1/2 cup

Number Of Ingredients 7

1 tablespoon finely grated lemon rind
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 tablespoons fresh oregano, chopped
1 tablespoon mild honey (use as much or little as you like)
1/2 teaspoon flaked salt (Maldon or kosher type)
1/4 teaspoon black pepper, fresh ground

Steps:

  • Combine all ingredients and allow them to get happy together for at least a couple of hours before using.

Nutrition Facts : Calories 1128.3, Fat 108.5, SaturatedFat 15, Sodium 2332.5, Carbohydrate 48.4, Fiber 3.7, Sugar 38.2, Protein 1.2

OREGANO-LEMON CHICKEN



Oregano-Lemon Chicken image

I've been known to make this recipe twice a week-it's so delicious. I like to call it "sticky chicken" since the slightly sweet sauce of honey, lemon juice and hers nicely coats the chicken thighs.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 6

6 bone-in chicken thighs (3 pounds)
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 garlic cloves, minced
2 teaspoons dried oregano

Steps:

  • Place the chicken in a greased 13x9-in. baking dish. Combine the lemon juice, honey, oil, garlic and oregano; pour over chicken. , Bake, uncovered at 375° for 45 minutes or until a thermometer reads 180°, basting occasionally with pan juices.

Nutrition Facts : Calories 147 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 39mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 13g protein.

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