Lemon Cinnamon Chicken Grill Or Bbq Recipes

THE BEST GRILLED CHICKEN RECIPE

Steps:

• thickest part of the chicken breast into uniform thickness aiming for 3/4 inch thick and if very large, cut into uniform sizes roughly 5-6 ounces each.
• Mix marinade ingredients together in a small bowl. Set aside 2 tablespoons (for garnish). Place chicken and marinade in a bowl, baking dish or large zip lock bag and massage to coat all sides well. Marinate for 30 minutes, a few hours, overnight or even a few days.
• Grill: Preheat grill to medium-high. (See notes for chicken thighs.) Lift chicken breasts out of the bowl, letting most of the oil drip off -before carefully placing it on the grill. Cut the zested lemons in half, placing open sides down on the grill too. Feel free to add any veggies to the grill- here we added halved tomatoes. Close the grill lid and cook for 5-6 minutes (or until deep golden grill marks appear) before flipping. Cook the other side, 5-7 minutes, and lower heat or move to a cooler spot until the thickest part of the breast registers at 160F and meat is no longer pink, and the meat looks opaque. Let it rest 5-10 minutes before serving.
• Place the grilled chicken on a serving platter, squeeze generously with the grilled lemon, and tuck in fresh herbs for garnish. Spoon the reserved 2 tablespoons marinade over the chicken, and serve! (NOTE: DO not use the "used marinade" that the raw chicken was in for this!).

THE BEST GRILLED LEMON CHICKEN

Steps:

• In a large ziploc bag, combine chicken, olive oil, lemon zest, lemon juice, garlic, parsley, salt, and pepper.
• Seal the bag and shake it all up until well combined.
• Place bag in the refrigerator and marinate for about 4 hours or overnight.
• Preheat the grill to about 375F to 400F.
• Brush grill grates with olive oil.
• Remove chicken breasts from marinade and place them on the hot grill; cook without touching it until the chicken breasts start getting some grill marks, about 5 minutes.
• Turn the chicken breasts over, cover the grill, and let finish cooking, about 7 more minutes, depending on the thickness of the chicken. Chicken is done when a meat thermometer registers 165 degrees Fahrenheit.
• Remove chicken from grill; cover and let rest for 5 minutes before cutting.
• TO PREPARE ON A CAST IRON GRILL PAN
• Preheat oven to 350.
• Grease a grill pan with cooking spray and set it over medium-high heat.
• Add chicken pieces and cook for 4 minutes; flip, and continue to cook for 2 more minutes, or until lightly browned.
• Place grill pan in the oven and cook for 18 to 20 minutes, or until chicken is cooked through.
• Remove from oven and let rest 5 minutes.
• Serve.

GRILLED LEMON CHICKEN

Steps:

• In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
• Preheat grill for high heat.
• Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

LEMON-CINNAMON CHICKEN (GRILL OR BBQ)

Steps:

• In a shallow, non mettalic dish large enough to hold the chicken breasts in single layer combine the lemon juice, garlic, oregano, cinnamon, tomato paste& jalapeno.
• Season with salt& pepper, stir to mix.
• Place the chicken in the marinade, turn to coat evenly, cover with plastic wrap and place in fridge.
• Marinate at least 2 hours and up to 8 hours Drain chicken and discard the marinade Grill or broil on a lightly greased rack Apprx 5-7 minutes each side or until done Garnish with lemon wedges and oregano, if desired.

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.

LEMON BARBECUED CHICKEN

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.

EASY GRILLED LEMON CHICKEN

Steps:

• In a small bowl, combine the first nine ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.