Grilled Chicken With Garlic Herb Dressing And Grilled Lemon Recipes

LEMON HERB GRILLED CHICKEN

Steps:

• Stir the stock, lemon juice, basil, thyme and black pepper in a small bowl.
• Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 35 minutes or until it's cooked through, turning the chicken over halfway through grilling and brushing often with the stock mixture. Discard the remaining stock mixture.

GRILLED LEMON-GARLIC CHICKEN THIGHS WITH HERBS

Steps:

• Zest and juice 4 lemons; reserve remaining 2 whole.
• Combine olive oil, lemon zest and juice, rosemary, sage, garlic, and crushed red pepper for marinade in a small bowl. Whisk to combine.
• Place chicken thighs in a single layer in a wide, flat dish. Add the herb mixture and massage to coat. Cover and refrigerate, 8 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove the chicken from the marinade and brush off any excess herbs and oil. Season generously with salt and drizzle with olive oil.
• Cut the 2 whole lemons in half and cut the tips off of the ends; this will allow the lemons to stand up without rolling around.
• Place the chicken, skin side-down, on the preheated grill. Grill chicken for 3 to 4 minutes, then rotate 90 degrees to create a crosshatch pattern. Grill another 3 to 4 minutes, then turn and grill until no longer pink in the center and juices run clear, 4 to 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• At the same time, grill the lemons, flesh-side down, alongside the chicken, until caramelized. Flip over to grill on the bottom, 2 to 3 minutes. Serve with grilled chicken.

GRILLED CHICKEN WITH GARLIC-HERB DRESSING AND GRILLED LEMON - TY

Steps:

• Preheat the oven to 400 degrees F.
• Leaving the garlic heads intact, cut the tops off of the garlic. (as little as possible while still allowing the tops to be free of the garlic paper.)
• Make a foil packet for the garlic, place the garlic on it, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil up tight, making a pouch.
• Put the package in the oven and roast for 40 minutes, or longer, until the garlic is soft.
• Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender.
• Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette. Reserve about 1/4 of the vinaigrette.
• Preheat an outdoor gas or charcoal grill to medium heat.
• Rinse the chicken and pat dry with paper towels.
• Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil.
• Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
• Put the chicken on the grill, skin side down, and grill.
• Grill the chicken for about 20 minutes, turning once, then baste with the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes.
• During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.
• Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with some of the reserved dressing.