Lemon Thyme Barbecue Sauce Recipes

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GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE



Grilled Vegetables with Lemon, Thyme and Mustard Basting Sauce image

Categories     Mustard     Vegetable     Side     Vegetarian     Summer     Grill/Barbecue     Thyme     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 Side-dish servings

Number Of Ingredients 20

Basting Sauce
1/2 cup (1 stick) butter, diced
1/3 cup chopped shallots
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
Vegetables
2 large ears fresh corn, husked, each cut crosswise into 4 pieces
1 small eggplant (about 1 pound), cut crosswise into 1/2-inch-thick rounds
1 large red onion, cut into 3/4-inch-thick wedges
1 large red bell pepper, seeded, cut lengthwise into 6 strips
1 large yellow or green bell pepper, seeded, cut lengthwise into 6 strips
1 large zucchini, trimmed, quartered lengthwise
8 asparagus spears, trimmed
1 large carrot, peeled, cut on deep diagonal into 1/4-inch-thick slices
Grilling And Serving
Fresh herb sprigs
Lemon wedges

Steps:

  • Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
  • Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
  • Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
  • Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
  • Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

LEMON THYME BARBECUE SAUCE



Lemon Thyme Barbecue Sauce image

From More Recipes from a Kitchen Garden - Shepherd's Garden Seeds. Try this over grilled chicken or fish. Or spoon over potatoes.

Provided by dicentra

Categories     < 15 Mins

Time 5m

Yield 3/4 cup

Number Of Ingredients 11

3 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 shallot, minced
6 scallions, white part only, chopped
2 tablespoons chopped fresh lemon thyme
1/4 cup chopped fresh parsley
3 tablespoons vegetable oil
3 tablespoons olive oil
1/4 teaspoon paprika
salt & freshly ground black pepper

Steps:

  • Combine all ingredients except salt and pepper.
  • Let flavor develop ½ hour before using.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 1038.5, Fat 109.5, SaturatedFat 14.6, Sodium 186.7, Carbohydrate 17, Fiber 4.5, Sugar 3.7, Protein 4.2

LEMON, THYME, & BASIL BBQ SAUCE/MARINADE



Lemon, Thyme, & Basil Bbq Sauce/marinade image

Adapted from an old issue of Southern Living. Suggested use: Make up a batch and use half to marinate some chicken pieces overnight,grill or bake the chicken, using the remainder to brush onto your chicken in the last half hour of its cooking time to make a nice BBQ sauce. Or use as a dipping sauce for chicken wings. UPDATE: The onion powder measurement has been corrected.

Provided by HeatherFeather

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 8

3/4 cup fresh squeezed lemon juice
2 cloves fresh garlic, peeled
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
1 1/2 cups canola oil
1 tablespoon dried basil
1 teaspoon dried thyme

Steps:

  • Combine lemon juice, garlic cloves, onion powder, salt, and paprika in a blender and process for a minute on high speed.
  • Through the hole in the top of your blender, slowly add the oil, with the blender set to high, and then cover up the hole and blend another minute.
  • Add herbs blend for 30 seconds.
  • Keep chilled for up to 2 days.

LEMON-THYME SAUCE



Lemon-Thyme Sauce image

Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.

Number Of Ingredients 7

2 tablespoons butter
4 sprigs of fresh thyme, leaves removed and roughly chopped
1 shallot, chopped
1 rounded tablespoon all-purpose flour
1 1/2 cups chicken stock
1 lemon
Salt and pepper

Steps:

  • Remove the cooked chicken or pork from the skillet. Working over medium-high heat, melt the butter, add the thyme and shallot, and cook for about 2 minutes. Sprinkle the flour into the pan, then cook for 1 minute. Whisk in the chicken stock, bring it up to a bubble, and cook until thickened, 2 minutes. Add 2 teaspoons of lemon zest and the juice of the zested lemon, and season with salt and pepper. Pour the sauce over the chicken or pork and serve.

LEMON BARBECUE SAUCE



Lemon Barbecue Sauce image

You'll never buy bottled barbecue sauce again when you taste this - and so easy and quick to make! Requires no cooking. A long time favorite of our family.

Provided by Marie

Categories     Sauces

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 7

1/2 cup lemon juice
2/3 cup ketchup
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon chili powder
1/2 cup brown sugar
1 clove garlic, minced

Steps:

  • Combine all ingredients and use to baste your favorite meat when grilling- great on spareribs!

Nutrition Facts : Calories 411.6, Fat 0.6, SaturatedFat 0.1, Sodium 2857.1, Carbohydrate 107.9, Fiber 1, Sugar 97.8, Protein 2.4

GRILLED CHICKEN BREASTS WITH LEMON-THYME SAUCE



Grilled Chicken Breasts with Lemon-Thyme Sauce image

This winning technique for grilled chicken pecks out any dry-or bland-results. A few juicy secrets: Choose small cuts, and pound them flat so they cook quickly and evenly. Then, for maximum flavor without flare-ups, finish with a robust sauce like this lemon-thyme number.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Yield Serves 6 to 8

Number Of Ingredients 7

8 boneless, skinless chicken breasts (each about 8 ounces)
1/4 cup fresh lemon juice
1 tablespoon chopped fresh thyme leaves
3/4 teaspoon sugar
1/2 teaspoon red-pepper flakes (optional)
1/2 cup extra-virgin olive oil, plus more for grill
Kosher salt and freshly ground pepper

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.

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