GRILLED CAJUN LEMON PEPPER CHICKEN WINGS
Grilled chicken wings are the quintessential finger food for a summer cookout with family and friends. Just toss the chicken in a flavorful rub, then grill to golden brown perfection. A final toss with Cajun lemon-pepper seasoning adds a kick of spice and acidity.
Provided by Eddie Jackson
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium heat.
- Toss the chicken wings, vegetable oil, 2 teaspoons of the Cajun seasoning, 3/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until evenly combined.
- Brush the grill grates lightly with oil. Place the chicken wings on the grill in an even layer and cover with the lid. Cook, flipping occasionally, until well browned and cooked through, 20 to 25 minutes.
- Meanwhile, stir together the parsley, lemon zest and juice, remaining 1 teaspoon Cajun seasoning, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1 teaspoon pepper in another large bowl until combined.
- Transfer the wings to the bowl with the Cajun lemon pepper seasoning and toss until evenly coated. Arrange on a large serving platter.
LEMON AND GARLIC GRILLED CHICKEN THIGHS
Marinate chicken thighs in lemon, garlic and fresh oregano to make a great weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4
Number Of Ingredients 7
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
GRILLED LEMON YOGURT CHICKEN
There is something special about what yogurt does to chicken in its smoky, sizzling time over charcoal. It imparts a tangy flavor that lifts all the other flavorings. It tenderizes slightly, without turning the meat into mush. It grills to a caramelized dark brown without tasting burnt.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 3h50m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
- Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
- Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Serve chicken with the yogurt harissa mixture on the side.
Nutrition Facts : Calories 522.8 calories, Carbohydrate 5.8 g, Cholesterol 168.6 mg, Fat 29.9 g, Fiber 1.1 g, Protein 55.2 g, SaturatedFat 8.2 g, Sodium 590.4 mg, Sugar 3.1 g
CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour
Provided by Evelyn Liu
Categories Dinner
Yield 1 serving
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
- Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
- In a medium-sized saucepan heat the oil to 325˚F (170°C),
- Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
- In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
- Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
- Add the chicken to the frying pan and coat with the lemon sauce.
- Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
- Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
- Enjoy!
3-INGREDIENT GOCHUJANG GRILLED CHICKEN WINGS WITH SCALLION
A quick toss in sweet gochujang makes these wings irresistible, while sliced scallion adds a fresh finish.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Chicken Grill Quick & Easy Green Onion/Scallion Hot Pepper Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pat wings very dry with paper towels. Toss wings, oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl to coat.
- Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5-10 minutes.
- Meanwhile, whisk gochujang and 1/4 cup hot water in a large bowl.
- Transfer wings to bowl with gochujang and toss to coat. Transfer to a platter. Top with scallions, season with salt and pepper, and serve immediately.
VIETNAMESE GRILLED LEMONGRASS CHICKEN
Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.
Provided by LUCHAPROV
Categories World Cuisine Recipes Asian Vietnamese
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
- Marinate chicken in the refrigerator for 20 minutes to 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
- Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g
MARVELOUS MIDDLE-EASTERN MARINATED YOGURT LEMON CHICKEN
A tangy rich tenderizing marinade recipe for grilled, sauteed or baked chicken. I adapted it from a Lebanese restaurant's marinated kabobs. You will receive many many compliments!
Provided by ChandraSoleil
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
- Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
- Serve with rice or pasta and salad and enjoy!
GRILLED LEMON SHANDY
Steps:
- Light a grill and set it up for direct heat or preheat a grill pan. Oil the grates and grill the halved lemons cut side down over high heat until nicely browned, 4 to 5 minutes. Meanwhile, grill the lemon slices, turning once, until nicely charred on both sides, 4 to 5 minutes. Transfer to a plate and let cool slightly. Squeeze the juice from the halved lemons into a liquid measuring cup until you have about 3/4 cup.
- In a pitcher, combine the grilled lemon juice with the simple syrup and the ice water. Stir until the lemonade is well chilled.
- Pour the beers into six large glasses and top each with about ½ cup of lemonade. Garnish with a grilled lemon slice and serve.
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