LEMON AND GARLIC BAKED CHICKEN
Steps:
- Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
- For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.
PERFECT LEMON-GARLIC CHICKEN MARINADE
I put this together when I was making some other Lebanese dishes, and I wanted chicken, but wasn't sure how I was going to make it. So this is what I came up with. One of the ingredients is Sumac- can find in middle eastern markets for sure. Its a dark red spice, that adds a lemony flavor. Its so very good. I like to make this chicken and serve it with Tabouli and Hummus. But I think it would be great with just about anything you choose to serve it with.
Provided by Helen Ganim
Categories Chicken Breast
Time 30m
Yield 2-4 breasts of chicken-if butterflied, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- If chicken breasts are boneless and thick, I think they turn out better butterflied.
- Peel garlic and crush using a mortar/pestol with a little salt (makes crushing garlic easier) or buy garlic already crushed and place in a small bowl.
- Add lemon juice, olive oil, and sumac, and salt if you bought crushed garlic.
- Mix together.
- Place chicken in ziploc bag, add mixture from bowl. Make sure chicken is coated, seal bag and then place in refrigerator.
- I think it tastes best when marinated for at least 4 hours. But I 'm sure less is fine too.
- Grill chicken until done.
LEMON GARLIC MARINADE FOR CHICKEN
I'm not sure where I got this recipe but it is very good. I usually throw some chicken breasts in a ziploc bag and add this marinade and then freeze. All I have to do for a quick meal is thaw and toss on the grill. This makes enough marinade for about 1-1.5 pounds of chicken breasts. Cooking time reflects marinating time.
Provided by JillAZ
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken breasts in a large ziploc bag.
- Mix first five ingredients together and pour over chicken.
- Marinate at least one hour, longer if possible.
- Cook chicken as desired.
- I prefer to grill mine.
- This is wonderful served on a caesar salad.
LEMON-GARLIC GRILLED CHICKEN
Such a simple mix of herbs adds so much tasty flavor to this yummy chicken. You can either through it on the grill or bake it.-Donna Leuw, Calgary, Alberta
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the first five ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until juices run clear.
Nutrition Facts : Calories 172 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
LEMON-GARLIC CHICKEN THIGHS
Serve with lemon wedges and garnish with parsley.
Provided by jer
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Combine lemon juice, honey, Worcestershire sauce, and garlic in a non-reactive dish. Add chicken; turn to coat all sides. Cover and marinate in the refrigerator, turning occasionally, for 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Spray a shallow roasting pan with cooking spray.
- Remove chicken from the marinade and shake off excess. Arrange chicken on the prepared roasting pan. Pour remaining marinade over top. Sprinkle with pepper and salt.
- Bake in the preheated oven, basting occasionally with marinade, for 20 minutes. Bake without basting until the juices run clear, another 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 209.3 calories, Carbohydrate 5.8 g, Cholesterol 70.7 mg, Fat 11.8 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 151 mg, Sugar 4.7 g
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- If you are freezing then you can simply place the entire bag into the freezer and keep there for up to 3 months. Freeze in smaller portions if you like.
- Marinate for 30 minutes -12 hours before cooking. Longer than that will cause the lemon juice to break down the proteins in the chicken and will alter the texture of the meat negatively.
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- Mix all ingredients for the marinade in a dish or a bag that's large enough to hold the chicken. Add the chicken and cover. Leave to sit in the fridge for at least 2 hours or for up to 2 days.
- To freeze: To freeze, place the chicken and the marinade in a freezer bag. Seal and label with the name of the dish and the date. Freeze for up to 3 months. To defrost, place in a soup plate (or similar to catch any thawing ice) in the fridge overnight.
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- Mix all the ingredients in the Marinade in a bowl, whisk to combine well. Marinate the chicken with the Marinade, in a bowl or in a plastic bag for 30 minutes, or best for 2 hours.
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- Add the olive oil, lemon juice, garlic, oregano, salt, and pepper to a bowl or a large zip top bag. Stir the ingredients in the dish until combined.
- Filet each chicken breast into two thinner pieces. Place the pieces in the bag or in a shallow dish, then pour the marinade over top, making sure the chicken pieces are completely covered in marinade. Marinate the chicken for 30 minutes, or up to 8 hours (refrigerated), turning occasionally to maximize the chicken's contact with the marinade.
- When ready to cook, heat a large skillet over medium. Transfer the chicken from the marinade to the hot skillet and cook on each side until well browned and cooked through (about 5-7 minutes each side, depending on the size of the pieces). Cook two pieces at a time to avoid overcrowding the skillet, which can cause juices to pool and prevents browning. Discard the excess marinade.
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