Grilledgreeklemonchicken Recipes

Steps:

• In a medium bowl, whisk together the oil, oregano leaves, garlic, lemon juice and salt and pepper, to taste. Pat the chicken dry and place in a re-sealable plastic bag. Pour the mixture over the chicken and seal the bag, pressing out any excess air, and then turn the bag over several times to distribute the marinade. Put the chicken bag in a shallow dish and marinate, in the refrigerator, for at least 12 hours and up to 24 hours.
• Preheat the oven to 350 degree F.
• Place a grill pan over moderately-high heat until very hot. Place the chicken skin-side down and cook until well browned, 10 to 13 minutes. Flip the chicken over and cook for another 8 to 10 minutes. Transfer the chicken to a sheet pan and finish cooking in the oven until golden brown and cooked through, 25 to 30 minutes. Let the chicken rest 10 minutes before serving.

Steps:

• Make marinade in small bowl, whisk together lemon zest and juice, oregano, oil, 2 teas. Kosher salt and 1 teas. fresh black pepper.
• Divide marinade between 2 large re-sealable plastic bags.
• Lightly pierce chicken with meat fork to deeply accept marinade.
• Place 2 chicken halves in each bag; shake to coat. let marinate at room temp 30 minutes, turning bags occasionally.
• Preheat grill to medium and lightly oil grates.
• Remove chicken from bags and pat dry with paper towels.
• Place chicken on grill and cook until lightly browned and cooked throughly, about 20 minutes.
• Instant read thermometer should read 175*F when inserted in the thickest part of the chicken.
• (If browning too quick, move to part of grill with less heat or turn down grill.).
• Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes.
• Meanwhile, place lemon halves on grill; cook to slightly char, 8-10 minutes.
• Garnish chicken with oregano sprigs and service with grilled lemons.

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 lemon juice, olive oil, parsley, garlic, and oregano in large plastic food storage bag.
• Pierce chicken with fork several times and sprinkle with salt and pepper.
• Add to bag and coat with dressing, marinate 20 minutes.
• Remove chicken from bag.
• Grill or broil 6 minutes per side.
• Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

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:

• Combine olive oil, lemon juice, and oregano; pour over halved chicken in a large glass baking dish. Sprinkle chicken on both sides with sea salt and black pepper. Place in refrigerator and marinate for 2 or so hours. Turn chicken at least once during marinating process.
• Preheat gas grill on medium high for five minutes. Place chicken skin side down on middle of grill and turn off inner burners so that heat is indirect. Turn chicken when skin is nicely browned and continue to cook for 1-2 hours or until meat thermometer registers 170 deg F. Remove from heat, cover loosely with foil and let sit for 5 minutes before serving.

Steps:

• In shallow bowl, blend, yogurt, garlic, mint (or parsley) and soup mix.
• Add chicken, turning to coat evenly.
• Now cover and marinade in the refrigerator for at least 2 hours (the longer the better) turning occasionally.
• Remove chicken and reserve marinade.
• Grill or broil chicken until done basting with remaining marinade while cooking.
• Note: This is really tasty served with rice of your choice and oven roasted veggies which you can make by placing veggies in a bag, sprinkling in some olive (or other type) of oil and adding some of a dry soup mix, shake then bake or place in a foil packet and grill.

Steps:

• Brush chicken lightly all over with olive oil.
• Season 1/2 chicken with salt, pepper, oregano, sage and lemon juice.
• Place on grill for about 30 minutes or until juices run clear, turning once or twice.

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.