Garlic Lemon Chicken Breasts Grilled On The Big Green Egg Recipes

Steps:

• Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.

Steps:

• In a small bowl combine the garlic and parsley. Season with salt and pepper (I like a lot of pepper) to taste. Reserve half of the mixture for the sauce.
• Gently lift the skin of each chicken breast half to form a small pocket. Stuff each pocket with a quarter of the remaining garlic mixture.
• Grill or broil chicken breasts 8-10 minutes on each side until springy to the touch. Do not overcook.
• Heat the butter in a small skillet and add the remaining garlic mixture. Saute for a few seconds, add lemon juice, and heat through.
• Spoon sauce over chicken breasts to serve.

Steps:

• Place Chicken breasts in a medium, non reactive bowl.
• Add garlic, salt, pepper, lemon juice and olive oil.
• Turn chicken several times to coat with marinade.
• Cover and marinate 1-2 hours in the refrigerator.
• Prepare a hot fire in a barbecue grill.
• Oil the grill.
• Remove breasts from the marinade, shaking off excess and place on hot grill.
• Cook until lightly browned, about 6 minutes.
• Turn and brush with marinade.
• Grill second side 4-6 minutes or until white throughout but still juicy.

Steps:

• Lightly spray a nonstick skillet with cooking spray and place over low heat; cook and stir garlic until fragrant and lightly browned, 2 to 3 minutes.
• Season chicken with salt and pepper and place in skillet with garlic; cook over medium heat until browned on both sides, 10 to 12 minutes. Add chicken broth and lemon juice; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to a serving dish, reserving liquid in skillet. Continue simmering liquid until slightly reduced, about 3 minutes. Pour liquid over chicken.

Steps:

• Blend the garlic, lemon, and olive oil with some salt and pepper together in the blender. When done, set aside 2-3 tbs. to drizzle over the chicken when it's cooked. Generously season the chicken breasts on both sides with the spice rub and some salt and pepper. Put the chicken in a Ziploc bag and pour the marinade in, distributing it over the chicken. Marinate for 30 minutes. Prep your grill and heat it to 350 degrees over a medium fire or medium direct heat. Place the chicken breasts on the grill and cook 8-12 minutes, flipping occasionally, until the meat registers an internal temperature of 170 degrees. Place chicken on a platter, drizzle with reserved marinade, and tent with foil. Let rest for ten to fifteen minutes. Top with fresh chopped parsley and serve.