Dads Lemony Grilled Chicken Recipes

Steps:

• 1. Marinate the chicken: In a large bowl, whisk the eggs with 3 tablespoons of the cornstarch until smooth. Season the chicken on all sides with salt, and submerge it in the egg mixture. Cover with plastic wrap and refrigerate for at least 4 hours and up to 6 hours.
• 2. Make the lemon sauce: In a medium saucepan, combine the soy sauce, lemon juice, white vinegar, and sugar. Simmer over medium heat until the flavors come together and the sugar has dissolved, 3 to 5 minutes. Add the ginger and garlic, and simmer for 1 additional minute. Remove from the heat and keep the sauce warm.
• 3. Fry the chicken: Pour the peanut oil into a large heavy-bottomed pot (or wok) and bring it to 350 degrees F over medium-low heat. (Use a deep-frying thermometer to monitor the temperature as it heats.) Remove the chicken from any liquid in the bowl and spread it in an even layer on a baking sheet. Use a fine-mesh sieve to sprinkle the remaining 3 tablespoons cornstarch in an even layer over all sides of the chicken pieces. Drop some of the lemon slices carefully into the oil and fry until light brown with crisped edges, just 1 to 2 minutes. Remove with a slotted spoon to a baking sheet lined with a kitchen towel. In batches, add the chicken to the hot oil and cook until crispy and browned, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to the baking sheet. Season with salt.
• 4. Finish the dish: Stir the lemon slices and fresh chile into the sauce. Arrange the fried chicken pieces on a platter, and pour the sauce over them. Serve immediately.

Steps:

• Make marinade:
• Combine all ingredients except chicken in a blender and blend until emulsified.
• Prepare chicken:
• Put chicken pieces in a nonreactive bowl or dish or a large sealable plastic bag. Add marinade and turn chicken once or twice to coat. Marinate, covered and chilled, at least 8 hours. Bring chicken to room temperature 30 minutes before grilling and discard marinade.
• To cook chicken using a charcoal grill:
• Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal (80 to 100 briquettes). Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about 3 times higher on opposite side.
• When charcoal turns grayish white (about 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken on lightly oiled grill rack over coals, uncovered, turning occasionally, until browned, 4 to 8 minutes total. Move chicken to side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through, about 12 minutes for wings, 18 to 20 minutes for breasts, and 20 to28 minutes for dark meat. Transfer chicken as cooked to a platter.
• To cook chicken using a gas grill:
• Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high. Sear chicken on lightly oiled grill rack, uncovered, turning over once, until well browned, 4 to 8 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange chicken on rack above shut-off burner. Cook, covered with lid and turning over occasionally, until just cooked through, about 12 minutes for wings, 18 to 20 minutes for breasts, and 20 to 28 minutes for dark meat. Transfer chicken as cooked to a platter.

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.

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.

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.

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.