Time 45m Yield 4 Number Of Ingredients 8 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.
Time 25m Yield 6 servings. Number Of Ingredients 10 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.
Time 30m Number Of Ingredients 8 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.
Time 45m Yield 12 servings. Number Of Ingredients 7 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°.
Time 1h30m Yield 8 pieces, 4 serving(s) Number Of Ingredients 10 Steps:
Sauce——-. heat butter and garlic in small saucepan over low heat stirring constantly until butter is melted. blend in flour. cook over low heat until mixture is bubbly. remove from heat. stir in remaining ingredients. heat to a boil stirring constantly place chicken pieces on medium grill skin side down. cook for about 20 min then turn and cook for 20 minutes. baste with sauce turning often as not to burn about 10 more minutes, basting often.
Time 9h15m Yield 12 Number Of Ingredients 10 Steps:
Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes. Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade. Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
More about “my favorite grilled lemon chicken recipes”
Time 30m Yield 8-10 serving(s) Number Of Ingredients 6 Steps:
In a large non-reactive bowl, whisk together all ingredients and add chicken to coat. Cover and marinate in the refrigerator for a minimum of 6 hours to overnight. Over a hot grill, cook chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly, slice and serve. At this point, you may skewer with wooden skewers and serve with satay dip, if desired.
