Myfavoritegrilledlemonchicken Recipes

EASY GRILLED LEMON CHICKEN

Steps:

• Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Drain and discard marinade from the bag, and place chicken on preheated grill. Cook until chicken is no longer pink and juices run clear, 6 to 8 minutes on each side.

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 CHICKEN WITH CHARRED LEMON AND HEIRLOOM TOMATOES

Steps:

• Combine 1 cup of the olive oil, the Worcestershire, red pepper flakes, onions, scallions and lemons in a large bowl or large zip-top bag. Add the chicken pieces and toss to coat. Marinate in the refrigerator for at least a few hours.
• Prepare the coals on an outdoor grill to medium hot or heat a gas grill. If using coals, bank them to one side of the grill so that one side is hot and the other less so.
• Remove the chicken and vegetables from the marinade and transfer to 2 baking sheets. Discard the marinade. Sprinkle the chicken pieces well with salt and pepper and then place the chicken, onions, scallions and lemons onto the grill. You may lose some scallions or lemons, but hopefully most won't fall through the grates!
• Put the cover on the grill to increase the heat and cook the hell out of the chicken. The grill will smoke like crazy, but try to resist opening the lid for 7 minutes or so. Open the lid, flip the chicken and continue cooking, mostly covered, until the chicken is cooked through, about 35 minutes total. If the chicken, lemon and onions are getting too charred, reduce the heat or move them to a cooler part of the grill, flipping as needed. Remove from the grill and let rest for 5 to 10 minutes before serving.
• Meanwhile, mix together the remaining 1/4 cup olive oil, the parsley, vinegar and anchovies, if using.
• To serve, brush the bread with olive oil and grill on both sides. Divide the chicken, lemon, scallions and onions among serving plates. Place the tomato wedges alongside and drizzle with the vinaigrette. Serve with the grilled bread.

MY FAVORITE GRILLED LEMON CHICKEN

Steps:

• In a large non-reactive bowl, whisk together all ingredients and add chicken to coat.
• Cover and marinate in the refrigerator for a minimum of 6 hours to overnight.
• Over a hot grill, cook chicken breasts for 10 minutes on each side, until just cooked through.
• Cool slightly, slice and serve.
• At this point, you may skewer with wooden skewers and serve with satay dip, if desired.

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 CHICKEN WITH LEMON AND THYME

Steps:

• Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour.
• Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 1/4 cup). Set aside.
• Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15-20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 8-10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10-15 minutes.
• Pull chicken meat from bones and slice 1/2" thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining 1/2 cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.