SPICY LEMON CHICKEN
"I took a favorite recipe and modified it to work in our slow cooker," writes Nancy Rambo of Riverside, California. "We enjoy this tender lemony chicken with rice or buttered noodles."
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken and keep warm., In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.
Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 372mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
CREAMY LEMON CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
- Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.
CHICKEN WITH LEMON AND SPICY SPRING ONIONS
Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd.
Provided by Alison Roman
Categories Bon Appétit Dinner Chicken Spring Green Onion/Scallion Garlic Parsley Onion Entertaining Roast Soy Free Peanut Free Tree Nut Free
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Very thinly slice 1 lemon; tease out seeds. Place chickens on a rimmed baking sheet; season outsides and insides all over with salt and black pepper. Scatter red onions, three-quarters of spring onions, and half of lemon slices around.
- Cook green garlic, oil, and butter in a small saucepan over medium heat, swirling occasionally, until butter melts and garlic starts to lightly sizzle; season with salt and black pepper. Pour over chickens, letting some of the mixture drip onto onions and lemon.
- Roast chickens, tossing onions and lemon and basting chickens with drippings in baking sheet occasionally, until chickens are golden brown all over and an instant-read thermometer inserted into the thickest part of the breast registers 160°F and onions and lemon are softened and starting to brown, 80 minutes-2 hours.
- Remove baking sheet from oven and transfer chickens to a cutting board, leaving onions and lemon behind. Place bread slices on baking sheet and turn once to coat in chicken fat. Return baking sheet with bread and vegetables to oven and roast until vegetables are starting to sizzle and crisp and bread is toasted, 10-15 minutes.
- Meanwhile, thinly slice remaining spring onions and toss in a medium bowl with parsley and remaining lemon slices. Season with salt, black pepper, and enough red pepper flakes to achieve your desired level of spiciness.
- Carve chickens and transfer to a large shallow bowl or platter (or serve right on the cutting board). Pour any remaining juices on baking sheet over chicken and scatter roasted onions and lemon slices around, followed by raw spring onion mixture. Slice each toast into a few pieces and serve alongside.
SPICY GARLIC LIME CHICKEN
A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.
Provided by C. PEREZ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
- Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 2.4 g, Cholesterol 83.7 mg, Fat 10.7 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 554.7 mg, Sugar 0.6 g
SPICY, LEMONY CHICKEN BREASTS WITH CROUTONS AND GREENS
A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique works great with seared proteins as well, especially boneless, skinless chicken breasts, which don't have a lot of flavor on their own. These breasts are cooked using a combination sear-steam method that builds flavor and keeps lean breasts juicy. Finish with a tangy-spicy combination of lemon, garlic and red-pepper flakes and you'll reap all the benefits of a traditional marinade without having to plan ahead. If you have thinner breasts or cutlets, this is a particularly wonderful use for them, since they don't have a lot of time to pick up color and flavor before they cook through.
Provided by Dawn Perry
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Arrange the bread on a rimmed baking sheet; drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt. Bake, turning once, until lightly golden and toasted, 10 to 15 minutes.
- Meanwhile, in a small bowl, whisk together 3 tablespoons oil with the lemon zest and juice, garlic, oregano, red-pepper flakes and 1/2 teaspoon salt; set aside.
- In a 10-inch skillet, heat remaining 1 tablespoon oil over medium-high. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to skillet. Cook, turning once, until golden brown on both sides, about 5 minutes per side. Add 1/4 cup water to skillet, cover, and continue to cook until chicken is cooked through, 5 to 7 minutes. Uncover, remove from heat and add lemon juice mixture; turn chicken to coat.
- Tear each piece of bread in half and toss with lettuce; divide among plates. Top with chicken, and drizzle with the lemony pan juices.
SPICY GRILLED LEMON CHICKEN
Provided by Sandra Lee
Time 3h20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Remove the skin from the chicken breasts and take the breasts off the bone separating out the tenders. Cut the breasts in half lengthwise. Put the breasts between 2 pieces of plastic wrap and pound them thin with a rolling pin or small skillet.
- Put the chicken breasts in a resealable plastic bag, pour the oil into the bag, and add the red pepper flakes, salt and pepper, parsley, thyme, and lemon zest. Mix it all together, seal the bag, put it in a bowl, and refrigerate for at least 2 hours or overnight. Refrigerate the tenders separately.
- Preheat a grill or grill pan over medium heat.
- Oil the grill to prevent the chicken from sticking. When you are ready to cook, remove the chicken from the refrigerator. Put the chicken breasts and tenders on the grill and cook until cooked through, 3 to 4 minutes per side (reserve the chicken tenders for the online Round 2 Recipe Grilled Chicken and Apple Wraps).
- For the salad: In a saucepan with a lid, heat 2 cups water, chicken broth, and 1 teaspoon salt over medium-high heat. Stir in the rice and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender, 40 to 45 minutes. Fluff the rice with a fork and spread it out onto a sheet pan to cool.
- In a large bowl, combine the cooled rice, onions, celery, carrots, and mushrooms.
- In a medium bowl, whisk together the lemon juice, brown mustard, canola oil, salt and pepper, to taste, parsley, and thyme. Whisk until well combined. Pour the dressing over the salad and gently toss everything together. (Reserve 2 cups for the Round 2 Recipe Stuffed Peppers.) Cover and refrigerate if not serving right away.
- Serve the breasts while hot with the Brown Rice and Mushroom Salad.
SPICY LEMON CHICKEN
This chicken has incredible flavor! It just may be the best chicken you have ever tasted! (You'll need 2 batches of marinade, so double quantities of ingredients below): Preparation time includes 30 minutes marinating time.
Provided by Lindas Busy Kitchen
Categories Chicken Thigh & Leg
Time 1h40m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Combine and whisk marinade ingredients. Pour over chicken. Marinate from 3-4 hours, turning every 20-30 minutes.
- Before cooking, discard original marinade. Make a new fresh batch of the same marinade.
- Season chicken with salt and pepper.
- Place in oven preheated to 400 degrees.
- After about 10 minutes.spoon freshly made marinade over chicken and continuing basting with additional marinade and juices every 20 minutes.
- Chicken is usually done in about 1 hour.
Nutrition Facts : Calories 831.8, Fat 64.2, SaturatedFat 15.7, Cholesterol 230, Sodium 990.9, Carbohydrate 4.2, Fiber 0.5, Sugar 1.1, Protein 57.3
SPICY LIME CHICKEN
I've been turning this spicy lime chicken into tacos for years, but it was my son Austin who put it on cooked rice with all his favorite taco toppings. A family favorite was created out of leftovers! -Christine Hair, Odessa, Florida
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place chicken in a 3-qt. slow cooker. Combine broth, lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, about 3 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in lime zest. Serve with cilantro if desired.
Nutrition Facts : Calories 132 calories, Fat 3g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 420mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
More about "spicylemonchicken recipes"
SPICY AND TANGY LEMON CHILI CHICKEN RECIPE - THE …
From thespruceeats.com
4.5/5 (11)Total Time 30 minsCategory Entree, DinnerCalories 275 per serving
30 SPICY CHICKEN RECIPES THAT BRING THE HEAT | ALLRECIPES
From allrecipes.com
SPICY CHICKEN LIVERS - MESSY BENCHES
From messybenches.com
TOP 10 SPICES FOR CHICKEN AND EASY DINNER IDEAS | FOOD …
From foodfornet.com
SPICY SKILLET LIME CHICKEN RECIPE - COOKIES AND CUPS
From cookiesandcups.com
7 SPICY CHICKEN DINNERS THAT WILL LEAVE YOU CRAVING …
From thespruceeats.com
LEMON PALEO CHICKEN RECIPE (VIDEO) - A SPICY …
From aspicyperspective.com
CHICKEN WITH LEMON AND ONIONS RECIPE | BON APPéTIT
From bonappetit.com
EASY HEALTHY CHINESE LEMON CHICKEN — DAMN, SPICY!
From damnspicy.com
SPICY LEMONGRASS CHICKEN RECIPE - CHARLES PHAN | FOOD & WINE
From foodandwine.com
15-MINUTE SPICY CHICKEN - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5 EASY SPICY CHICKEN RECIPES TO MAKE! | HONEST FOOD TALKS
From honestfoodtalks.com
SPICY LEMON CHICKEN - OF THE HEARTH
From ofthehearth.com
SPICY LEMON CHICKEN BITES | CHICKEN.CA
From chicken.ca
SPICY RED PEPPER LEMON CHICKEN - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
LEMON CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHINESE LEMON CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
SPICY JUICY LEMON CHICKEN FRY AT HOME - VISMAI FOOD
From vismaifood.com
FIVE SPICE CHICKEN LIVERS WITH PEPPERS AND ONIONS
From chicken.ca
SWEET AND SPICY SESAME CHICKEN - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
HONEY LEMON CHICKEN | CLEAN FOOD CRUSH
From cleanfoodcrush.com
RAISING A SPICY LEMON CHICKEN - WINNIPEG FREE PRESS
From winnipegfreepress.com
LEMON CHICKEN FEET
From thefiveflavor.com
CREAMY LEMON CHICKEN - PINCH OF NOM
From pinchofnom.com
50+ SPICY CHICKEN RECIPES FOR PEOPLE WHO LOVE HEAT - MYRECIPES
From myrecipes.com
TOP'S CHINA
From topschinarestaurant.com
HOW TO MAKE CHINESE LEMON CHICKEN IN 3 SIMPLE STEPS - TASTE OF …
From tasteasianfood.com
LEMON HERB CHICKEN BREASTS - SIMPLY DELICIOUS
From simply-delicious-food.com
LEMON PEPPER CHICKEN RECIPE - COOKING CLASSY
From cookingclassy.com
SPICY LEMON BABY CHICKEN – SUCCULENT MEAL FOR THE FAMILY
From thesouthafrican.com
OUR BEST SPICY CHICKEN RECIPES | BETTER HOMES & GARDENS
From bhg.com
SPICY HONEY LEMON CHICKEN THIGHS — BE GREEDY EATS | WHERE …
From begreedyeats.com
SPICY LEMON CHICKEN — MORE THAN GOURMET
From morethangourmet.com
SPICY LEMON CHICKEN FOR TWO | EVERYDAY GOOD THINKING
From everydaygoodthinking.ca
10 BEST SPICY LEMON GARLIC CHICKEN RECIPES - YUMMLY
From yummly.com
CHINESE LEMON CHICKEN - CAFE DELITES
From cafedelites.com
CRISPY LEMON CHICKEN - MANITOBA CHICKEN
From manitobachicken.ca
HEALTHIER SWEET & SPICY CHICKEN - CLEAN FOOD CRUSH
From cleanfoodcrush.com
SPICY LEMON CHICKEN - TERI'S FOOD THERAPY
From terisfoodtherapy.com
MALAYSIAN SPICY LEMON CHICKEN | RECIPES | DELIA ONLINE
From deliaonline.com
SPICY LEMON CHICKEN STIR-FRY WITH CASHEWS - FOOD & WINE
From foodandwine.com
You'll also love