Broiled Lemon Rosemary Chicken Recipes

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°.

Steps:

• In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
• Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
• Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
• Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

Steps:

• Finely grate peel from lemon and juice lemon. In a microwave, melt butter. Stir in lemon juice and peel, rosemary, garlic, salt and pepper., Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with butter mixture during the last 5 minutes of cooking.

Steps:

• Preheat broiler.
• Remove 4 (3- by 1/2-inch) strips of zest from lemon with a vegetable peeler, avoiding white pith, then cut strips diagonally into thin strips. Halve lemon, then squeeze juice into a small bowl.
• Put chicken in a large bowl with salt, pepper, and 1 tablespoon lemon juice and toss to coat. Transfer chicken, skin sides down, to rack of a broiler pan and broil 3 to 4 inches from heat, turning over every 5 minutes, 15 minutes total.
• Remove broiler pan from oven, then transfer chicken to a plate with tongs. Carefully remove rack from broiler pan and add zest, rosemary, garlic, and remaining lemon juice to juices accumulated in bottom of broiler pan.
• Transfer chicken to pan juices, then toss to coat and arrange chicken skin sides up. Return broiler pan to oven and broil chicken until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter and pour any juices from broiler pan over it.

Steps:

• Prepare barbecue (medium-high heat). Place chicken between sheets of plastic wrap and pound on work surface to thickness of 1/4 to 1/2 inch. Place chicken in glass baking dish. Pour 1/2 cup dressing over chicken. Sprinkle with rosemary; turn to coat. Let marinate at least 10 minutes and up to 2 hours.
• Remove chicken from marinade and place on grill rack. Dip lemon rounds into remaining 1/4 cup dressing and place on edge of rack. Grill chicken until cooked through and grill lemon until slightly charred, turning occasionally, about 5 minutes total. Transfer chicken to plates. Top with lemon rounds and serve.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
• Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
• Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

Steps:

• Heat broiler and position rack 3- 4 inches from heat source.
• Squeeze 1 tbsp lemon juice into a large bowl.
• Crush rosemary between fingers and combine with lemon juice, salt and pepper.
• Stir in oil.
• Add chicken and turn to coat.
• Marinate while broiler preheats or longer if desired.
• Arrange chicken on broiler pan.
• Broil until browned and cooked through, about 15 minutes per side.
• If chicken browns too quickly, lower broiler pan and continue cooking til done.

Steps:

• Cut back bone from chicken breasts if desired.
• Sprinkle meaty side evenly with rosemary, lemon/herb seasoning, pepper, seasoned salt, and garlic powder.
• Sprinkle with lemon juice, and rub with olive oil.
• Place in a plastic bag, and let marinate, refrigerated, for at least 8 hours.
• Remove from refrigerator about 1 hour before cooking.
• In a small saucepan, combine lemon juice, wine, rosemary, tarragon, chives, parsley, and garlic.
• Bring to a boil over medium heat, and reduce by about half.
• Add corn starch mixture, bring to a boil, and cook until thickened.
• Remove from heat, and add butter, 1 Tsp at a time, blending thoroughly after each addition, and let cool.
• Prepare charcoal (preferred) or gas grill for medium-low heat.
• Place chicken on grill, meaty side up.
• Brush with sauce, and cook for about 1/2 hour, basting several times, and turning once.
• Stir up coals or increase heat to medium.
• Baste again, and turn chicken, meaty side down.
• Continue cooking until chicken is just slightly charred.
• Remove from grill, and brush with any remaining sauce, Serve immediately or chill before serving.

Steps:

• Combine the first five ingredients; pour half into a large resealable plastic bag; add chicken. seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate reserved marinade for basting., Drain and discard marinade. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side. Baste with reserved marinade. Continue cooking for 6-8 minutes or until a thermometer reads 170°.