Grilledchickenmarinatedincuminlemonandgarlic Recipes

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:

• Combine oil, lemon zest with the juice of the lemon, oxo, dijon, parsley & pepper.
• Pour over the chicken, refrigerate covererd for a few hours or overnight.
• Grill or BBQ as desired basting as you cook.

Steps:

• In a large plastic bag, combine the first eight ingredients; mix well. Remove 1/4 cup for basting and refrigerate.
• Add chicken to the bag; seal and turn to coat. Refrigerate for 6-8 hours.
• Drain and discard the marinade from chicken. Grill, covered, over medium heat for 20 minutes. Baste with the reserved marinade. Grill 20-30 minutes longer or until juices run clear, basting and turning several times.
• The original recipe said you can bake the chicken in the oven for 50-60 minutes at 350 degree oven uncovered in a greased 13"x9" pan. (Turns out great!).

Steps:

• Prepare an outdoor grill for medium heat.
• Whisk the oil, oregano, lemon zest and juice and garlic in a large bowl. Add the chicken, toss to coat and set aside for 10 minutes at room temperature.
• Remove the chicken from the marinade and pat dry and sprinkle generously with salt and pepper.
• Lightly oil the grill grates and grill the chicken, skin-side down, until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes before serving. Serve with a green salad.
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Steps:

• Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour.
• Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 1/4 cup). Set aside.
• Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15-20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 8-10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10-15 minutes.
• Pull chicken meat from bones and slice 1/2" thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining 1/2 cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.

Steps:

• Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking.
• Discard excess fat from chicken and season with remaining 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.
• To cook chicken using a charcoal grill:
• Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
• When charcoal turns grayish white (15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken legs in 3 batches on lightly oiled grill rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to a tray.
• Put all browned legs on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (flesh will no longer be pink when cut near joint), 15 to 25 minutes more. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
• Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes. (They will not be grayish white yet but will give off enough heat with other briquettes to maintain correct cooking temperature.)
• Sear chicken breasts, starting with skin sides down, in 2 batches on rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to tray.
• Put all browned chicken breasts on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), 12 to 15 minutes more. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
• Grill lemon slices on rack over coals, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.
• To cook chicken using a gas grill:
• Preheat all burners on high, then adjust heat to moderately high. Turn off 1 burner and arrange chicken legs on lightly oiled rack above it. Cook, covered with lid, turning legs once, until cooked through, about 40 minutes total. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
• Cook chicken breasts on rack above unlit burner, covered with lid, turning once, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), about 30 minutes total. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
• Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.

Steps:

• Rinse chicken thighs and pat dry between paper towels. Transfer to a 1-gallon freezer bag.
• Combine soy sauce, orange juice, olive oil, ketchup, parsley, garlic, lemon juice, oregano, and pepper in a large bowl until well combined. Pour marinade over chicken thighs in the freezer bag. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 1 hour, up to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
• Grill chicken in a single layer until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).