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
GRILLED LEMON PEPPER CHICKEN
I found this recipe from a supermarket check-out line recipe booklet. The chicken is tender and flavorful and it's easy for weekday dinners when the weather is nice.
Provided by Pepper 2
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine all ingredients except for chicken.
- Reserve 2 tablespoons of the marinade and set aside.
- In a large plastic freezer bag, put in chicken and marinade.
- Shake to coat and marinate for at least 4 hours or overnite.
- Remove chicken from marinade and arrange on a plate.
- Microwave the chicken for 5 minutes on high.
- Transfer chicken to grill and grill for 15 to 20 minutes over medium heat or until the juices run clear.
- As the chicken is grilling, baste with the reserved marinade.
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.
CHICKEN WITH BLACK PEPPER LEMON MARINADE
Steps:
- In a shallow glass baking dish combine fresh lemon juice with olive oil, garlic and crushed peppercorns. Mix together with a fork. Place chicken breasts in baking dish and turn several times to coat with mixture. Let marinate for 30 minutes. Heat an indoor iron grill pan or outdoor grill until very hot. Sprinkle chicken breasts with salt and cook for 3 to 5 minutes on each side or until cooked through.
SUNNY'S HERBED LEMON PEPPER CHICKEN GLAZE
Steps:
- Zest the lemon, then cut it in half and supreme/section it. Squeeze the juice of the remaining lemon center into a small bowl.
- In a medium pot on medium heat, add the onions, red chile flakes, olive oil, a nice pinch of salt and plenty of coarsely ground black pepper. Cook, stirring, until the onions are tender, 5 to 8 minutes. Add the garlic, lower the heat and stir the garlic into the onions until lost and fragrant. Add the lemon zest and juice, lemon curd, chicken stock, Worcestershire, rosemary and thyme to the pot. Bring to a simmer and cook, stirring, until thickened, another 3 to 5 minutes. Gently stir in the parsley and lemon sections. Season with salt and pepper.
- Use 1/4 cup to glaze a whole chicken while grilling. Drizzle the remaining glaze over the chicken when serving.
GRILLED LEMON CHICKEN
Provided by Ina Garten
Yield 8 to 10 servings
Number Of Ingredients 6
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.
CREAMY LEMON-PEPPER ORZO WITH GRILLED CHICKEN
If you love risotto but want something quicker, this simple orzo takes half the time. Rich cheese and cream are switched out for tangy Greek yogurt and goat cheese for equally satisfying creaminess. Sweet green peas, fragrant fresh tarragon and basil scream spring--though this dish is a year-round classic. Get your fork--and appetite--ready.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil; prepare a grill or grill pan for medium heat.
- Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.
- Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board and let stand for at least 5 minutes.
- Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.
- Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs.
Nutrition Facts : Calories 317 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 266 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 21 grams, Sugar 4 grams
GRILLED LEMON-PEPPER CHICKEN SALAD
Easy, summery salad; great for all those low-carb eaters. I make this lemon-pepper chicken salad for my husband when he is on his Atkins® diet.
Provided by REDNECKGRL
Categories Salad Green Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Roll lemons and limes on a cutting board to release the juices; cut in half and squeeze 1/2 of the juice onto chicken breasts. Sprinkle with 1/2 of the lemon-pepper seasoning, and let marinate for about 5 minutes.
- Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl.
- Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning.
- Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
- Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 25.5 g, Cholesterol 96.9 mg, Fat 4.9 g, Fiber 7.6 g, Protein 39 g, SaturatedFat 1.3 g, Sodium 488.7 mg, Sugar 9 g
LEMON-PEPPER CHICKEN
This chicken has fantastic flavour - succulent and juicy with just the right 'bite'. Marinating time is not included. DO try this on the bbq when you fire up!
Provided by evelynathens
Categories Chicken
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a large, shallow bowl, whisk together lemon juice, garlic, shallots, oregano, rosemary, bay leaf, lemon zest, pepper and oil.
- Add chicken, turning it to coat with marinade, and let it marinate, skin side up, covered and chilled, for 3 hours.
- Preheat oven to 450 degrees F.
- Put rack in middle position of oven.
- Arrange chicken, skin side up, on a rack in a roasting pan.
- Season lightly with salt.
- Roast for 35-45 minutes. Halfway through, sprinkle on pepper and lemon zest.
- This is also great grilled on the bbq.
Nutrition Facts : Calories 1973.5, Fat 156.7, SaturatedFat 36.8, Cholesterol 510.3, Sodium 481.3, Carbohydrate 8.5, Fiber 1.1, Sugar 0.9, Protein 127.7
LEMON PEPPER MESQUITE GRILLED CHICKEN (SOUTHWEST)
This is a very easy recipe that produces spectacular results. The citrus juice tenderizes and the lemon flavor, combined with the mesquite is to die for. This works with any cut of chicken--breasts to wings. Prep time does not include time to marinate.
Provided by Pokey in San Antonio
Categories Chicken Breast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Wash and pat dry chicken pieces, and place in plastic bag.
- Pour lemon juice and olive oil over chicken, seal, and marinate for 3 hours in the refrigerator.
- Remove from bag, discard marinate, and sprinkle liberal amounts of coarse ground black pepper and salt.
- Cook chicken on grill, using indirect heating method, or a smoker using charcoal briquettes and mesquite chunks. Whole chicken breasts will take about an hour (in a Webber). Smaller pieces will take less time.
- When done, serve immediately.
Nutrition Facts : Calories 630.5, Fat 56.9, SaturatedFat 10.9, Cholesterol 103.5, Sodium 1261.4, Carbohydrate 4.9, Fiber 0.7, Sugar 1, Protein 26.1
GRILLED LEMON PEPPER CHICKEN PASTA SALAD
From Penzy's. I used their salt-free lemon pepper seasoning. I was a little leary about using oranges with broccoli but the salad was refreshing. From the flyer: The combination of grilled chicken, pasta, oranges and a light citrus vinaigrette will brighten any summer picnic. The salad is an excellent way to use leftover grilled chicken.
Provided by LaJuneBug
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken on a plate and rub both sides of the chicken fillets with 1-2 Tablespoons lemon pepper. Cover with plastic wrap and refrigerate for about 1 hour to let the flavors develop.
- While the chicken is in the fridge, get the grill ready. When the coals are ready, spray the grill with a nonstick spray and place the chicken on the grill.
- Cook for about 6 minutes and turn over. Cook for another six minutes. Put the chicken on a plate to rest and to collect the juices.
- While the chicken is marinading, get a large pot of water boiling and put in the pasta noodles. Bring back to a boil, stirring the noodles so they don't stick to the bottom. Reduce the heat to a simmer and continue to cook for about 7-11 minutes (or until the noodles are tender).
- Drain off the hot water and run a stream of cool water over the noodles until they are cold. Drain off most of the water, add 1 Tablespoon vegetable oil to prevent the noodles from sticking, and drain into a colander.
- To cook the broccoli florets, get a large saucepan with about 3 inches of water in it on the stove. Bring the water to a boil and put the broccoli in and toss to cook evenly. It only needs to cook for about 2-3 minutes, drain off all the water and run cold water on the florets to cool them off and stop the cooking process so they won't be mushy.
- All of these steps can be done ahead of time to make the salad easy to assemble. To make the dressing right in the bowl for the salad, place 1 Tablespoon lemon pepper with 1 Tablespoon water in a large serving bowl and let stand for 5 minutes. With a whisk, blend in the vinegar, oil, mustard, and honey.
- Slice the chicken into 1 inch cubes and put in the bowl with the dressing, adding the cooked pasta, broccoli, celery, oranges, and onion. Toss to coat.
- TIP: To get the segments from the orange, with a sharp paring knife, cut off the top and bottom of the orange so it will sit evenly on the cutting surface. Using the paring knife, cut down along the peel, following the shape of the fruit, removing any peel and white rind. Hold the fruit in your hand and carefully cut along both sides of each segment, going towards the center to free each segment. If you do this over a plate, you get all the beautiful juices from the fruit to add to the vinaigrette.
Nutrition Facts : Calories 1198.7, Fat 58, SaturatedFat 10.1, Cholesterol 109, Sodium 196.4, Carbohydrate 115.5, Fiber 10.2, Sugar 21.3, Protein 55.8
EASY GRILLED LEMON CHICKEN
"There's one word to describe this recipe: 'Yum!' It's so easy to prepare ahead of time, then fire up the grill when we get home from church on Sunday. Guests love the citrus flavor!" Heather Erb - Milton, PA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 258 calories, Fat 12g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 256mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
GRILLED CHICKEN LEGS WITH LEMON AND PEPPER
Savoury chicken cooked on the BBQ.Perfect for those summer patio dinners. Prep times includes marinating time.
Provided by Divinemom5
Categories Chicken
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Arrange chicken in shallow bowl or baking dish.
- Whisk together remaining ingredients and pour over chicken.
- Cover with plastic wrap and refrigerate at least 4 hours.
- Heat grill to medium-high heat.
- Place chicken on grill until browned on all sides (about 10 minutes) turning once or twice.
- If using gas grill reduce heat to low and cook 20 minutes (check for doneness,continue cooking until chicken is no longer pink,if needed) If using charcoal,move chicken to edges of grill,cover and cook over indirect heat,check for doneness at 20 minutes,continue cooking if needed.
Nutrition Facts : Calories 869.6, Fat 67.5, SaturatedFat 15.1, Cholesterol 277.2, Sodium 846.2, Carbohydrate 2, Fiber 0.2, Sugar 0.5, Protein 60.7
EASY GRILLED LEMON CHICKEN
I learned to make this when I was vacationing in Bermuda after high school. It has been 18 years, and this is still one of our favorite dishes ever! My children ALL love it - from the toddler to the teen! And it's so easy that even my non-cooking husband can whip this up! The longer you marinate the chicken, the better it is!
Provided by MelindaG
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 42m
Yield 4
Number Of Ingredients 5
Steps:
- Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours.
- Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Drain and discard marinade from the bag, and place chicken on preheated grill. Cook until chicken is no longer pink and juices run clear, 6 to 8 minutes on each side.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 5.3 g, Cholesterol 97 mg, Fat 4.1 g, Fiber 0.4 g, Protein 37.6 g, SaturatedFat 1.2 g, Sodium 1888.8 mg, Sugar 1.3 g
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