LEMON-HERB ASPARAGUS CROSTINI
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Toss 1/2 pound asparagus (trimmed and thinly sliced) with 2 tablespoons each lemon juice and chopped basil, 1 tablespoon olive oil, 1/2 teaspoon lemon zest and a pinch each of salt and red pepper flakes. Rub toasted baguette slices with a halved garlic clove. Top with ricotta, the asparagus and chopped chives.
LEMON-HERB GRILLED CHICKEN WITH APPLE, CELERY AND SNAP PEA SLAW
Provided by Marcela Valladolid
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the chicken: Mix together the olive oil, lemon zest and juice, cilantro, parsley, rosemary, thyme, oregano, salt, pepper and garlic in a 1-gallon ziptop bag. Add the chicken and massage the marinade into the meat until evenly coated. Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours.
- For the apple, celery and snap pea slaw: In a small bowl, combine the olive oil, lemon juice, vinegar and agave. Season with salt and pepper.
- In a large bowl, combine the peas, cilantro, apples, celery, jalapeno and onion. Add the vinaigrette to the bowl and toss. Cover and refrigerate for about 30 minutes.
- Preheat a grill to high heat. Dip a wad of paper towels lightly in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken until cooked through, 2 to 3 minutes per side.
- Serve the chicken with the slaw.
Nutrition Facts : Calories 605, Fat 38 grams, SaturatedFat 6 grams, Cholesterol 109 milligrams, Sodium 816 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 37 grams, Sugar 26 grams
GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO WITH SHAVED PECORINO ROMANO CHEESE
Steps:
- Whisk together the lemon juice and olive oil in a small bowl. Add the capers and parsley and season with black pepper. Preheat grill. Grill the asparagus, braised with olive oil. Toss the asparagus with the olive oil and season with salt and pepper to taste. Wrap a piece of prosciutto around each spear and place on a platter. Drizzle with lemoncaper vinaigrette and top with the cheese.
LEMON HERB GRILLED CHICKEN
Make and share this Lemon Herb Grilled Chicken recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 55m
Yield 1 whole chicken, 5 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except chicken.
- Add chicken and let marinate 12 hours in the refrigerator.
- Cook on the grill 20 minutes per side or longer,depending on size of chicken.
Nutrition Facts : Calories 591.7, Fat 57.4, SaturatedFat 9.6, Cholesterol 68, Sodium 1460.3, Carbohydrate 3, Fiber 0.4, Sugar 0.7, Protein 17.2
GRILLED LEMON-GARLIC CHICKEN
This grilled lemon-garlic chicken recipe is easy to make and full of flavor. It is a family favorite. Nothing like a bottle from the store; 100 times better.
Provided by ReachtotheStars
Categories BBQ & Grilling Chicken
Time 2h20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 626.6 calories, Carbohydrate 6.6 g, Cholesterol 64.6 mg, Fat 56.8 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 8.2 g, Sodium 350.3 mg, Sugar 1.6 g
GRILLED LEMON-GARLIC CHICKEN THIGHS WITH HERBS
With these grilled lemon-garlic chicken thighs, you can call yourself a superstar.
Provided by Burning Glove
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 8h30m
Yield 8
Number Of Ingredients 10
Steps:
- Zest and juice 4 lemons; reserve remaining 2 whole.
- Combine olive oil, lemon zest and juice, rosemary, sage, garlic, and crushed red pepper for marinade in a small bowl. Whisk to combine.
- Place chicken thighs in a single layer in a wide, flat dish. Add the herb mixture and massage to coat. Cover and refrigerate, 8 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove the chicken from the marinade and brush off any excess herbs and oil. Season generously with salt and drizzle with olive oil.
- Cut the 2 whole lemons in half and cut the tips off of the ends; this will allow the lemons to stand up without rolling around.
- Place the chicken, skin side-down, on the preheated grill. Grill chicken for 3 to 4 minutes, then rotate 90 degrees to create a crosshatch pattern. Grill another 3 to 4 minutes, then turn and grill until no longer pink in the center and juices run clear, 4 to 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- At the same time, grill the lemons, flesh-side down, alongside the chicken, until caramelized. Flip over to grill on the bottom, 2 to 3 minutes. Serve with grilled chicken.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 8.6 g, Cholesterol 88.2 mg, Fat 30.7 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 6.4 g, Sodium 82.3 mg
GARLIC-GRILLED CHICKEN WITH PESTO ZUCCHINI RIBBONS
The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes., Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use., Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm., In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto., Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.
Nutrition Facts : Calories 397 calories, Fat 18g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 636mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 44g protein. Diabetic Exchanges
GRILLED GARLIC-LEMON CHICKEN
Make and share this Grilled Garlic-Lemon Chicken recipe from Food.com.
Provided by Christine
Categories Chicken
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place Chicken breasts in a medium, non reactive bowl.
- Add garlic, salt, pepper, lemon juice and olive oil.
- Turn chicken several times to coat with marinade.
- Cover and marinate 1-2 hours in the refrigerator.
- Prepare a hot fire in a barbecue grill.
- Oil the grill.
- Remove breasts from the marinade, shaking off excess and place on hot grill.
- Cook until lightly browned, about 6 minutes.
- Turn and brush with marinade.
- Grill second side 4-6 minutes or until white throughout but still juicy.
BBQ GRILLED PROSCIUTTO-WRAPPED ASPARAGUS BUNDLES
Low heat on a charcoal fire is perfect for grilling these bundles. Over low heat, fat renders out of the prosciutto, causing it to shrink and tightly grip the asparagus bundles. I often lay 1/2 of the charcoal on one side of the grill for a hot fire and the other 1/2 for a low fire, for cooking vegetables like these.This recipe is one I found in "Cuisine at Home" magazine. It is a wonderful side dish to "dress up" your outdoor grilled dinner menu.
Provided by GREG IN SAN DIEGO
Categories Vegetable
Time 12m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Preheat grill and insure that the coals are not too hot.
- Wrap two bundles of 5 - 6 spears of asparagus, each with one slice of prosciutto.
- Secure prosciutto with a toothpick where needed.
- Season with pepper.
- Grill over low heat, turning once.
- Grill until prosciutto is crisp and asparagus is tender, about 10 minutes.
GRILLED LEMON PARMESAN ASPARAGUS
A quick way to dazzle up your asparagus for grilling. It offers great flavoring with inexpensive items usually found in the home.
Provided by Marianne
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill on medium heat, and lightly oil the grate.
- Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
- Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
- Transfer coated asparagus to the preheated grill with tongs.
- Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.
Nutrition Facts : Calories 75 calories, Carbohydrate 4.9 g, Cholesterol 4.4 mg, Fat 4.9 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 117.6 mg, Sugar 2.2 g
LEMON AND HERB CHICKEN WITH PEACH AND PROSCIUTTO SALAD
From Australian Diabetic Living a complete meal. Times are estimated but DO NOT inlude marinading time (2-4 hours). The recipe called for baby beetroot and charge leaves mix but a salad mix of leaves can be used. You could also replace the chicken with a firm white fish.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Put the chicken fillets in a shallow glass or ceramic dish.
- Put wine, lemon juice, oil, garlic, mustard and parsley (or tarragon if using) in a small bowl and whisk to combine and then add the lemon skin strips and the wine mixture to the chicken, turning chicken to coat, cover and put in the fridge for 2-4 hours to marinate.
- Peach and Prosciutto Salad - put peach, onion, basil, salad leaves (or beetroot and chard leaves if using), bocconcini and prosciutto in a large bowl and toss to combine.
- Put vinegar, oil and mustard in a small bowl and season with pepper and whisk to combine, set aside.
- Spray barbecue plate or barbecue grill with cooking spray and preheat to medium.
- Drain chicken fillets from the marinade, reserving marinade.
- Put fillets on the barbecue plate and cook, brushing once with reserved marinade for 4 minutes on each side or until cooked through (this will depend on thickness of chicken breasts).
- Divide the chicken between plates.
- Drizzle dressing over salad and toss and then serve with the chicken.
LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD
Steps:
- Heat grill or grill pan to medium-high. Fill a small skillet with about 1-inch water and bring to a boil. Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve. Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear. Bring a medium saucepan of water to a boil. Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning. Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot. Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.
GRILLED CHICKEN & ASPARAGUS PASTA WITH PARSLEY PESTO
Using fresh, homemade pesto for this dish really gives it great flavor. Grilling the asparagus also adds a flavor boost!
Provided by MMers
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For Pesto: Place all ingredients into a food processor and combine thoroughly.
- Set aside.
- (Pesto may be prepared up to 2 days ahead of time and refrigerated. Bring to room temperature and stir before using).
- Grill chicken breasts on barbecue until cooked through, about 20-25 minutes.
- Slice and set aside.
- Meanwhile, cook penne in a large pot of water until tender but firm, about 8-10 minutes.
- Drain well.
- Break off tough ends of asparagus.
- Leaving whole, grill spears on barbecue when chicken breasts are almost done, about 5 minutes.
- Remove and cut into 2 inch pieces.
- In a large bowl, toss together pasta, chicken, asparagus, red pepper strips and sun-dried tomatoes.
- Gently stir in pesto and serve immediately.
GRILLED LEMON CHICKEN
Good tasting marinade for chicken. Quick and easy.
Provided by KRCTLC
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 15 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 2.3 g, Sodium 462.3 mg, Sugar 0.7 g
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