GRILLED LEMON CHICKEN SKEWERS WITH SATAY DIP
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
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
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
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
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
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
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
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
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
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
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
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
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
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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