Lemon Grilled Chicken Recipes

LEMON GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Remove 1/4 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade from chicken. Grill, covered, over medium heat for 20 minutes. Baste with reserved marinade. Grill 20-30 minutes longer or until a thermometer reads 170°, basting and turning several times.

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.

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.

EASY GRILLED LEMON CHICKEN

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.

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.

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 CHICKEN

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 and cook 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.

LEMON GRILLED CHICKEN

Steps:

• Blend lemon juice, oil, garlic, and rosemary leaves in a blender until rosemaryis finely chopped.
• Divide chicken pieces between twolarge resealable plastic bags, and set intwo large bowls (to catch any drippings).Divide rosemary marinade between bags.Marinate chicken in refrigerator, turningbags occasionally, 8 to 12 hours.
• Removechicken pieces from bags,reserving marinade in a bowl.
• TOGRILL:Place rosemary sprigs oncoals(if using a charcoal grill) or on lower rack (if using a gas grill); heat grill until medium-hot. Grill chicken pieces (onupper rack, if using a gas grill), skin sidesup, basting with reserved marinade andsprinkling with 2 1/4 teaspoons salt, 15 minutes (move pieces around grill so as notto char). Turn pieces over; continue togrill, sprinkling with 2 1/4 teaspoons saltand squeezing juice from 2 lemon halvesover chicken, until golden brown andcooked through, 15 to 30 minutes more.TO ROAST:Preheat oven to 425 degrees, withracks in upper and lower thirds. Dividethe rosemary sprigs between two largerimmed baking sheets, spreading intoa single layer on each. Place 6 chickenpieces on each sheet; sprinkle with 2 1/4teaspoons salt. Roast in upper and lowerthirds of oven, basting twice with reservedmarinade, 20 minutes. Switch position ofsheets. Squeeze juice from 2 lemon halvesover chicken; sprinkle with 2 1/4 teaspoonssalt. Continue to roast until golden andcooked through, 20 to 25 minutes more.
• Discard any unused marinade. Loosely tent chicken with foil, and let stand10 minutes. Cut chicken legs from thighs,and halve breasts crosswise.
• Arrange chicken on a large platter;garnish with rosemary sprigs and remaining 6 lemon halves.

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 CHICKEN

Steps:

• In a bowl, whisk the first 6 ingredients until combined. Pour half into a shallow glass dish. Cover and refrigerate remaining lemonade mixture. , Dip chicken into lemonade mixture, turning to coat; discard lemonade mixture. Grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Brush with reserved lemonade mixture. Grill 10-20 minutes longer, brushing frequently, until a thermometer reads 165°.