Grilled Or Broiled Lemon Thyme Chicken Breasts Recipes

GRILLED CHICKEN BREASTS WITH LEMON-THYME SAUCE

Steps:

• Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
• While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.
• Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
• Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve.

GRILLED OR BROILED LEMON THYME CHICKEN BREASTS

Steps:

• Combine oil, lemon juice, thyme and garlic.
• Place chicken in shallow dish and pour oil mixture over, turn to coat.
• Cover and refrigerate 30 minutes.
• Discard marinade.
• TO GRILL: Place chicken on gas grill over medium high heat or charcoal grill 4-6 inches from medium coals.
• TO BROIL: Place chicken on broiler pan and broil 4-6 inches from heat.
• Cook 14-18 minutes or until juices run clear, turning once.

LEMON AND THYME GRILLED CHICKEN BREASTS

Steps:

• Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
• Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
• Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.

GRILLED LEMON PEPPER CHICKEN BREASTS WITH THYME GREMOLATA

Steps:

• In a bowl whisk together lemon juice, pepper, and salt to taste and add oil in a stream, whisking until marinade is emulsified. With a rolling pin or smooth side of a meat pounder flatten chicken 1/4 inch thick between sheets of plastic wrap. In a large resealable plastic bag marinate chicken in marinade, chilled, 30 minutes.
• Prepare grill.
• Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.
• Serve chicken sprinkled with gremolata and garnished with lemon and thyme.
• Make gremolata:
• In a small bowl stir together gremolata ingredients.

LEMON AND GARLIC BROILED OR GRILLED CHICKEN BREASTS

Steps:

• Place the chicken breasts skin side up in a glass dish or plastic bag.
• Season with salt and pepper.
• Combine the oil, lemon juice, garlic and rosemary.
• Pour the juice mixture over the chicken and cover the dish with plastic wrap or seal the bag.
• Marinate, refrigerated, at least 1 day and up to 2 days for best flavor.
• When ready to serve, place the chicken, skin side turned to the heat, under the broiler or on the grill and cook for 15 minutes.
• Turn; continue cooking until done, about 15 minutes. (The juices should run clear when chicken is pierced with a fork).

GRILLED LEMON CHICKEN BREASTS

Steps:

• Poke surface of chicken all over with a knife or fork. Rub chicken pieces on all sides with cut surfaces of lemons, squeezing to release some of the juice; reserve remaining juice for grilling
• Combine salt, garlic, paprika, and pepper in a bowl. Brush chicken with 1/2 of the melted butter; sprinkle with 1/2 of the seasoning mix.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook chicken on the preheated grill for 7 to 10 minutes. Flip, squeeze remaining lemon juice over chicken, brush with remaining butter, and sprinkle with the rest of the seasonings. Continue to grill until no longer pink in the centers and juices run clear, 8 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle chicken with sugar just before serving. Grill cooked chicken for 2 minutes more. Serve.

GRIDDLED CHICKEN WITH LEMON & THYME

Steps:

• Mix the chicken breasts with the lemon zest, 2 tbsp lemon juice, the olive oil, garlic and thyme.
• Season, then cook on a heated griddle or on a barbecue for 4-5 mins each side. Serve the chicken with a generous dollop of hummus, a drizzle of olive oil, plus the olives and lemon wedges.

BROILED CHICKEN WITH LEMON AND THYME

Steps:

• Wipe the chicken pieces dry with paper towels. Combine the juice of the lemons, the garlic and olive oil and pour it over the chicken pieces. Turn so that they are coated with the mixture, sprinkle with thyme and marinate for one to two hours.
• Preheat coals or broiler.
• Sprinkle the chicken with salt and pepper and broil for about 30 minutes, or until cooked, turning once. Baste with any remaining marinade juices.