LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS
Steps:
- In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
- Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
- Preheat grill. Brush and oil the grill to clean.
- Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
- Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
- Serve the chicken with grilled lemon.
- Call yourself a superstar!
- March - Why We Love: Lemons
GRILLED CHICKEN AND HERBS
This chicken is easy and tasty. One of my favorite grilled chicken recipes. Your whole family will love it.
Provided by JCKREP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
- Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 1 g, Cholesterol 117 mg, Fat 11.5 g, Fiber 0.5 g, Protein 44.2 g, SaturatedFat 2.3 g, Sodium 387.2 mg
FRESH HERB CHICKEN MARINADE
Make and share this Fresh Herb Chicken Marinade recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 10m
Yield 1/4 cup, 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together and marinade chicken overnight.
Nutrition Facts : Calories 403.3, Fat 36.1, SaturatedFat 5, Sodium 591.4, Carbohydrate 6.5, Fiber 0.9, Sugar 1.5, Protein 0.7
GRILLED MARINATED CHICKEN WITH FRESH HERB SAUCE
Chicken breasts lose their reputation for being boring when they're marinated first and served with this fresh herb sauce.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Mix dressing and herbs; pour 1/4 cup over chicken in shallow glass dish. Turn chicken over to coat both sides. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Grill chicken 7 min.; turn over. Add tomatoes to grill; brush with 1/4 cup of the remaining dressing mixture. Grill 6 to 8 min. or until chicken is cooked through (165ºF) and tomatoes are heated through, turning tomatoes occasionally.
- Serve chicken with tomatoes and remaining dressing mixture.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 220 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 2 g, Protein 25 g
CHICKEN WITH HERB SAUCE
"My grandmother gave me the recipe for these moist golden chicken breasts topped with a tangy butter sauce made with chives, parsley and basil," says Irene Cooney of Manheim, Pennsylvania. "It's simple but very good- our family loves it."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.
Nutrition Facts : Calories 237 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 556mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
HERB MARINADE FOR GRILLED CHICKEN
I prefer this marinade for chicken cooked on the grill, but I'm sure it would work for roasted chicken as well.
Provided by Wildflour
Categories Low Protein
Time 5m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients into a jar, close tightly, shake well.
- Pour into ziploc baggie, add chicken pieces, marinate about 4 hours.
- Grill til chicken is done.
- You can salt and pepper chicken just before grilling if you prefer.
Nutrition Facts : Calories 487.8, Fat 54.1, SaturatedFat 7.5, Sodium 1.8, Carbohydrate 3.2, Fiber 0.4, Sugar 0.7, Protein 0.3
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- In a medium mixing bowl whisk together olive oil, lemon juice, basil, parsley, oregano, rosemary, thyme, and garlic. Season with salt and pepper to taste (I use a scant 1 tsp salt and pepper, not included in nutrition estimate).
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5/5 (19)Total Time 1 hrCategory Main CourseCalories 637 per serving
- PREPARE GRILL OR OVEN: You can grill or roast the chicken. °To grill: Clean and oil grill with cooking spray. Heat gas grill to medium high 375-425F(190-218C). °To roast: Heat oven to 400F/204C. Line a pan with or parchment sprayed with oil.
- PREPARE CHICKEN: Optional 4-6 hours before or day before: To add flavor and juiciness to the chicken, brine it Note 4. Or marinate it Note 5. To prepare chicken for cooking (even if brined), rub olive oil over chicken and sprinkle on seasonings, front and back.
- GRILL CHICKEN Place chicken skin side up on grill. Turn off burner under chicken. Try to keep temperature of BBQ at 375F-425F (190-218C). Close cover and grill for about 40 minutes or until instant thermometer reads 160F/71C in breast. Temperature will rise with resting. Optional: To increase browning on skin, flip chicken over, skin side down, turn on burner and grill for a few more minutes.) To grill on a cedar plank for a mild smoky flavor, here's a recipe for cedar planked chicken. Note 6 to roast chicken instead.
- MAKE HERB SAUCE: While chicken is cooking, chop all sauce ingredients finely and combine them in a small bowl. Taste and adjust seasonings to your liking. It's a good idea to grate garlic or crush it with back of knife since it will be eaten raw. (Alternatively, pulse all ingredients in food processor - that's what I do.)
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