Barefoot Contessas Grilled Lemon Chicken Recipes

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GRILLED LEMON CHICKEN SKEWERS WITH SATAY DIP



Grilled Lemon Chicken Skewers with Satay Dip image

Provided by Ina Garten

Categories     appetizer

Time 7h

Yield 8 to 10 servings

Number Of Ingredients 7

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed
Satay Dip, recipe follows

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. Grill 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 and serve with Satay Dip.
  • 1 tablespoon good olive oil
  • 1 tablespoon dark sesame oil
  • 2/3 cup small-diced red onion (1 small onion)
  • 1 1/2 teaspoons minced garlic (2 cloves)
  • 1 1/2 teaspoons minced fresh ginger root
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons good red wine vinegar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons soy sauce
  • 1/2 cup smooth peanut butter
  • 1/4 cup ketchup
  • 2 tablespoons dry sherry
  • 1 1/2 teaspoons freshly squeezed lime juice
  • Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
  • Yield: 1 1/2 cups

TUSCAN LEMON CHICKEN



Tuscan Lemon Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 9

1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Steps:

  • Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
  • When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

BAREFOOT CONTESSA'S GRILLED LEMON CHICKEN



Barefoot Contessa's Grilled Lemon Chicken image

Number Of Ingredients 5

4 cloves Freshly Squeezed Lemons
3/4 cup Olive Oil
2 teaspoons Salt
1 teaspoon Ground Black Pepper
1/2 teaspoon Minced Dried Thyme

Steps:

  • Whisk together the lemon juice, olive oil, salt, pepper and thyme.
  • Pour over the chicken breasts in a non-reactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

LEMON CHICKEN WITH BROCCOLI & BOW TIES



Lemon Chicken with Broccoli & Bow Ties image

Provided by Ina Garten

Categories     side-dish

Time 6h40m

Yield 8 to 10 servings

Number Of Ingredients 15

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 pounds boneless chicken breasts, halved and skin removed
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
1/4 cup good olive oil
1 teaspoon minced garlic
Zest of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese

Steps:

  • For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon 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.
  • Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
  • In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
  • In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
  • Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

GRILLED LEMON CHICKEN



Grilled Lemon Chicken image

Provided by Ina Garten

Yield 8 to 10 servings

Number Of Ingredients 6

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
2 pounds boneless chicken breasts, halved and skin removed

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.

INA'S GRILLED LEMON CHICKEN



Ina's Grilled Lemon Chicken image

This gluten free Grilled Lemon Chicken recipe from Ina Garten's Barefoot Contessa cookbook is easy to make and amazingly delicious. http://www.elanaspantry.com/inas-grilled-lemon-chicken/

Provided by Elanas Pantry

Categories     Free Of...

Time 6h10m

Yield 1 entree, 2-3 serving(s)

Number Of Ingredients 8

1/3 cup lemon juice, fresh squeezed
1/3 cup olive oil
1 teaspoon celtic sea salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons fresh thyme leaves, minced
1 lb boneless chicken breast, halved and skins removed
1 head romaine lettuce, remove bottom and chiffonade leaves
2 large carrots, grated or juilenned

Steps:

  • 1. In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make marinade.
  • 2. Place chicken breasts in a pyrex dish, then pour marinade over chicken and refrigerate for 6 hours to overnight.
  • 3. Heat grill and cook chicken breasts for 10 minutes on each side until cooked through.
  • 4. Cool chicken and cut diagonally into ½ inch thick slices.
  • 5. Place chiffonaded Romaine on a serving platter, then top with julienned carrots.
  • 6. Place chicken over vegetables and serve with "Peanut" Sauce.

Nutrition Facts : Calories 1606.4, Fat 116.2, SaturatedFat 22.3, Cholesterol 290.6, Sodium 2763.8, Carbohydrate 42.3, Fiber 17.9, Sugar 15.9, Protein 104.2

GRILLED LEMON CHICKEN MARINADE - INA GARTEN



Grilled Lemon Chicken Marinade - Ina Garten image

Make and share this Grilled Lemon Chicken Marinade - Ina Garten recipe from Food.com.

Provided by lvlrs_l3urnside

Categories     Low Protein

Time 13h25m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 5

3/4 cup fresh lemon juice (4 lemons)
3/4 cup olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon minced fresh thyme leaves or 1/2 teaspoon dried thyme

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.

Nutrition Facts : Calories 371.4, Fat 40.5, SaturatedFat 5.6, Sodium 873.6, Carbohydrate 4.4, Fiber 0.4, Sugar 1.1, Protein 0.3

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