EASY GRILLED LEMON CHICKEN
I learned to make this when I was vacationing in Bermuda after high school. It has been 18 years, and this is still one of our favorite dishes ever! My children ALL love it - from the toddler to the teen! And it's so easy that even my non-cooking husband can whip this up! The longer you marinate the chicken, the better it is!
Provided by MelindaG
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 42m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 5.3 g, Cholesterol 97 mg, Fat 4.1 g, Fiber 0.4 g, Protein 37.6 g, SaturatedFat 1.2 g, Sodium 1888.8 mg, Sugar 1.3 g
EASY GRILLED CHICKEN WITH CITRUS MARINADE
This easy grilled chicken recipe is a fast track to dinner. This grilled chicken breast is never dry, thanks to a marinade that's sourced from the pantry.
Provided by Kendra Vaculin
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
- Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
- Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
- Serve chicken with reserved marinade spooned over.
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.
BEST CHICKEN MARINADE
This is the best chicken marinade for grilling! For tender, juicy chicken with a beautiful caramel color, this easy recipe is a must-try. Don't marinate the chicken for more than 4 hours, or the lemon juice will affect the texture. This is my fiancé's favorite chicken.
Provided by TaraNicole
Categories Chicken Breasts
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Mix olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder together in a large glass or ceramic bowl.
- Place chicken in the bowl turn to coat with marinade. Cover and marinate in the refrigerator for 1 to 4 hours. Do not marinate longer than 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 549.1 calories, Carbohydrate 7 g, Cholesterol 67.2 mg, Fat 46.1 g, Fiber 0.8 g, Protein 27.5 g, SaturatedFat 6.8 g, Sodium 1573.9 mg, Sugar 1.4 g
LEMON BARBECUED CHICKEN
My husband loves chicken, so when we bought our first charcoal grill, we needed a recipe for barbecued chicken. We ended up combining two recipes to come up with this one. We've used it the past 3 or 4 years now and haven't come across any recipe that's better.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Whisk together the first 10 ingredients. Add onion; set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate at least 8 hours or overnight, turning occasionally. , Drain and discard marinade. Grill the chicken, covered, over indirect medium heat for 45 minutes or until juices run clear, turning and basting with reserved marinade every 8-10 minutes., To bake chicken: After marinating, place chicken in a greased 15x10x1-in. baking pan. Pour the remaining marinade over the chicken. Bake, uncovered, at 350° for 1-1/4 hours or until juices run clear, basting occasionally.
Nutrition Facts : Calories 362 calories, Fat 23g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 482mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein.
BARBECUE CHICKEN BREASTS WITH SOY-LEMON MARINADE
Lemons have a broad appeal for those who barbecue because of the variety of ways in which they can be used. Lemon slices heighten both the color and flavor of sop mops or bastes and sauces, and a sprinkling of lemon on fresh-cut fruits will prevent oxidation, which causes fruits to turn brown before they can hit the grill. A twist of lemon will neutralize the odor of fish, a must for cedar plank-smoked salmon. Perhaps most important, in a marinade the acid in lemon juice will help break down the meat's collagen fibers, thus helping to tenderize tougher cuts. This recipe, cooked using the indirect heat method at high temperature, is easily one of the quickest and most flavorful recipes I know. Cooking with indirect heat at a high temperature on a closed grill will simulate an indoor oven without sacrificing smoke flavor and will prevent premature caramelization of the soy sauce.
Yield 6 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a small saucepan. Remove from the heat and add the remaining marinade ingredients. Mix until well blended. Place the chicken in a shallow dish or a resealable plastic bag. Reserve 1 cup of the marinade for basting, and then pour the remaining marinade over the chicken. Cover the dish or seal the bag and marinate the chicken in the refrigerator for 30 to 45 minutes.
- Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the cooker, leaving the other side void. When the temperature reaches 400°F, remove the chicken from the marinade and place it on the grill grate, away from the coals. Cook covered for 8 minutes, then flip the chicken and baste with the reserved marinade. Cook the chicken for 8 minutes longer, or until the internal temperature reaches 160°F.
- A room-temperature lemon will juice much more easily than a lemon straight out of the refrigerator. When making recipes such as Soy-Lemon Marinade, three tablespoons of juice per lemon can be expected. To get even more juice from your lemon, roll it along a work surface, pressing firmly, before slicing and squeezing.
- Indirect heat
- Hickory, Oak
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