Skewered Chicken With Lemon Butter Sauce Recipes

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GRILLED LEMON CHICKEN SKEWERS WITH SATAY DIP



Grilled Lemon Chicken Skewers with Satay Dip image

Provided by Ina Garten

Categories     appetizer

Time 7h

Yield 8 to 10 servings

Number Of Ingredients 7

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed
Satay Dip, recipe follows

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. Grill 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 and serve with Satay Dip.
  • 1 tablespoon good olive oil
  • 1 tablespoon dark sesame oil
  • 2/3 cup small-diced red onion (1 small onion)
  • 1 1/2 teaspoons minced garlic (2 cloves)
  • 1 1/2 teaspoons minced fresh ginger root
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons good red wine vinegar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons soy sauce
  • 1/2 cup smooth peanut butter
  • 1/4 cup ketchup
  • 2 tablespoons dry sherry
  • 1 1/2 teaspoons freshly squeezed lime juice
  • Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
  • Yield: 1 1/2 cups

SKEWERED CHICKEN WITH LEMON BUTTER SAUCE



Skewered Chicken with Lemon Butter Sauce image

Categories     Chicken     Broil     Marinate     Parmesan     Lemon     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

1/2 cup olive oil
1/2 cup dry white wine
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried crushed red pepper
6 skinless boneless chicken breast halves, but into 1-inch pieces
3/4 cup dry white breadcrumbs
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
12 8-inch bamboo skewers, soaked in water 30 minutes
1/4 cup (1/2 stick) butter
2 tablespoons fresh lemon juice

Steps:

  • Mix first 6 ingredients in large bowl. Add chicken; toss to coat. Cover and refrigerate 1 hour.
  • Preheat broiler. Combine breadcrumbs and Parmesan cheese in another large bowl. Remove chicken from marinade; discard marinade. Add chicken to breadcrumb mixture; toss to coat. Arrange chicken on skewers.
  • Broil chicken until cooked through, turning frequently, about 8 minutes. Transfer to platter.
  • Meanwhile, melt butter in heavy small saucepan over medium heat. Remove from heat and mix in lemon juice. Drizzle butter over chicken.

CHICKEN & LEMON SKEWERS



Chicken & lemon skewers image

These chicken skewers in flatbreads taste great as well as being healthy and an easy-to-make dinner for hectic weeknights

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 12

1 small pack mint , leaves picked
150g natural yogurt , plus extra to serve (optional)
1 lemon , zested and juiced
½ tsp ground cumin
½ tsp ground coriander
2cm piece ginger , grated
4 skinless chicken breasts, each cut into 6 pieces
4 wholemeal flatbreads or pittas
2 Little Gem lettuces , sliced
1 small red onion , sliced, to serve
pickled red cabbage , chilli sauce and hummus, to serve (all optional)
4 metal or wooden skewers

Steps:

  • Chop half the mint and put in a bowl with the yogurt, half the lemon juice, all the lemon zest, spices and ginger. Mix well and season with lots of black pepper and a pinch of salt. Add the chicken pieces, mix well and put in the fridge for 20-30 mins. Meanwhile, soak 4 large wooden skewers in water for at least 20 mins (or use metal ones).
  • When you're ready to cook the chicken, heat your grill to a medium heat and line the grill tray with foil. Thread the chicken onto the soaked wooden or metal skewers and grill for 15-20 mins, turning halfway through, until browned and cooked through.
  • Warm the flatbreads under the grill for a couple of seconds, then serve them topped with the lettuce, chicken, red onion, remaining lemon juice and mint, and any optional extras such as extra yogurt or pickled cabbage, chilli sauce and hummus.

Nutrition Facts : Calories 363 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium

LEMON BUTTER CHICKEN



Lemon Butter Chicken image

I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls.

Provided by paynes

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon butter
⅓ cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
  • Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
  • Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Nutrition Facts : Calories 214.1 calories, Carbohydrate 6 g, Cholesterol 70.3 mg, Fat 11.2 g, Fiber 1.3 g, Protein 23.3 g, SaturatedFat 3.5 g, Sodium 581.5 mg, Sugar 2.2 g

LEMON CHICKEN SKEWERS



Lemon Chicken Skewers image

This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces
3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
3 medium onions, cut into wedges
12 cherry tomatoes

Steps:

  • In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 278mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

SKEWERED CHICKEN WITH PEANUT SAUCE



Skewered Chicken with Peanut Sauce image

Sate-style chicken is always a popular choice. The golden brown chicken is accompanied with a delicious homemade peanut sauce. You'll find that these will be devoured quickly.-Nancy Stec, Upperco, Maryland

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 20

3 pounds boneless skinless chicken breast halves
1/2 cup orange juice
1/2 cup reduced-sodium soy sauce
1/4 cup lime juice
2 tablespoons chunky peanut butter
2 garlic cloves, minced
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground ancho chile pepper
SAUCE:
3/4 cup coconut milk
1/2 cup chunky peanut butter
1/4 cup lemon juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
2 garlic cloves, minced
1 teaspoon grated fresh gingerroot
1 teaspoon crushed red pepper flakes
1/2 cup heavy whipping cream
Minced fresh cilantro

Steps:

  • Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a small bowl, combine the orange juice, soy sauce, lime juice, peanut butter, garlic, curry powder, cumin and chili pepper., Pour 1 cup mixture into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining mixture., Drain chicken and discard marinade. Thread chicken onto 30 metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until no longer pink, basting with reserved juice mixture., Meanwhile, in a small saucepan, combine the coconut milk, peanut butter, lemon juice, soy sauce, brown sugar, garlic, ginger and pepper flakes. Cook and stir over medium heat until smooth. Cool slightly. Transfer to a food processor; add cream. Cover and process until smooth. Sprinkle chicken with cilantro. Serve chicken warm with sauce.

Nutrition Facts : Calories 110 calories, Fat 6g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 196mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.

SAUTEED CHICKEN WITH CAPERS AND LEMON BUTTER



Sauteed Chicken with Capers and Lemon Butter image

This is a super, fast recipe. It comes from an old, out of print cookbook of quick, easy recipes. This is great served over rice or mashed potatoes.

Provided by CarolAnn

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 lb thinly pounded chicken cutlet
salt and pepper (to season)
1 tablespoon butter
1 tablespoon olive oil
1 medium lemon
3 tablespoons water
2 teaspoons capers (drained or more, if preferred)

Steps:

  • Season cutlets with salt and pepper.
  • Grate 1/2 tsp lemon zest and squeeze 2 T juice from the lemon.
  • Set aside.
  • Heat butter and olive oil in a large frying pan over medium heat.
  • Add the chicken and cook, turning once, until golden brown and cooked through (~2-3minutes per side).
  • Remove chicken to serving plates, leaving drippings in the pan.
  • Add 3 T water, lemon juice, lemon zest and capers to the pan and cook, stirring up browned bits from bottom of pan, for about 1 minute.
  • Mash a few of the capers into the sauce with the back of a spoon.
  • Pour the sauce over the chicken and serve.

Nutrition Facts : Calories 246.9, Fat 14.1, SaturatedFat 5, Cholesterol 81.1, Sodium 201, Carbohydrate 5.9, Fiber 2.6, Protein 27

CHICKEN WITH LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

A rich chicken dish, perfect for a special meal.

Provided by ALISSASMOM

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 9

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

Steps:

  • Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
  • Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
  • Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
  • To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g

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