Honeyandlemonchicken Recipes

Steps:

• In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

Steps:

• In a large bowl, combine the first 10 ingredients.
• Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken, seal bag and turn to coat. Refrigerate for at least 4 hours or overnight.
• Cover and refrigerate the remaining marinade.
• Drain and discard marinade from chicken.
• Coat grill rack with cooking spray before starting the grill.
• Grill chicken, uncovered, over medium heat for 12-15 minutes or until juices run clear, turning once and basting occasionally with reserved marinade.

Steps:

• Preheat the oven to 200C/Gas 6/fan180C. Squeeze the juice from 2 lemons into a small pan and heat with the butter, honey, rosemary, garlic and salt and pepper, until the butter melts and it smells fragrant.
• Lay the chicken in a roasting tin - don't pile it up or it won't cook so well. Add the potatoes and drizzle with lemon butter to coat evenly. Cut the third lemon into 8 wedges and tuck them in. (Can be made up to 2 hours ahead up to this point.)
• Roast for 50 minutes - 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad.

Steps:

• Preheat the oven to 190C/gas 5/fan 170. Arrange the chicken in a shallow ovenproof dish. Mix together the honey, lemon zest and juice, oil, salt and pepper, then pour over the chicken breasts and turn them around until well coated.
• Roast the chicken breasts for 40-45 minutes, turning them halfway through the cooking time, and basting occasionally, until they are golden brown and shiny and the marinade has almost evaporated. Leave to cool, then wrap in foil and chill until ready to eat. (The chicken may now be frozen for up to 1 month. Defrost before serving.)
• On the day, spread the lettuce over a large platter, tearing up any large leaves. Slice the chicken breasts, keeping them together, then arrange over the lettuce.

Steps:

• Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.