Broiled Lemon Garlic Chicken Recipes

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THE BEST GRILLED CHICKEN



The Best Grilled Chicken image

Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time.

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 8

1¾ lbs boneless, skinless chicken breasts
6 tablespoons extra virgin olive oil
4 large garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon dried oregano
1¼ teaspoon salt
½ teaspoon freshly ground black pepper
1½ teaspoons lemon zest, from one lemon

Steps:

  • One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
  • Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
  • Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.

Nutrition Facts : ServingSize 1 chicken breast, Calories 413, Fat 25 g, Carbohydrate 2 g, Protein 42 g, SaturatedFat 4 g, Sugar 0 g, Fiber 0 g, Sodium 958 mg, Cholesterol 127 mg

GRILLED LEMON-GARLIC CHICKEN



Grilled Lemon-Garlic Chicken image

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

1 cup olive oil
⅔ cup lemon juice
6 cloves garlic, minced
1 tablespoon onion powder
1 teaspoon ground black pepper
½ teaspoon salt
1 pound skinless, boneless chicken breasts, cut into strips

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 CHICKEN WITH LEMON, GARLIC, AND OREGANO



Grilled Chicken with Lemon, Garlic, and Oregano image

Categories     Chicken     Citrus     Garlic     Poultry     Low/No Sugar     Summer     Grill/Barbecue     Gourmet

Yield Makes 16 servings

Number Of Ingredients 9

1/4 cup fresh lemon juice
1/4 cup finely chopped fresh oregano
2 tablespoons minced garlic
2 tablespoons kosher salt
2 teaspoons black pepper
1/3 cup olive oil
12 whole chicken legs (7 lb)
8 chicken breast halves with skin and bones (8 lb)
5 lemons, cut crosswise into 1/3-inch-thick slices

Steps:

  • Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking.
  • Discard excess fat from chicken and season with remaining 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.
  • To cook chicken using a charcoal grill:
  • Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
  • When charcoal turns grayish white (15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken legs in 3 batches on lightly oiled grill rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to a tray.
  • Put all browned legs on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (flesh will no longer be pink when cut near joint), 15 to 25 minutes more. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
  • Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes. (They will not be grayish white yet but will give off enough heat with other briquettes to maintain correct cooking temperature.)
  • Sear chicken breasts, starting with skin sides down, in 2 batches on rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to tray.
  • Put all browned chicken breasts on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), 12 to 15 minutes more. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
  • Grill lemon slices on rack over coals, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.
  • To cook chicken using a gas grill:
  • Preheat all burners on high, then adjust heat to moderately high. Turn off 1 burner and arrange chicken legs on lightly oiled rack above it. Cook, covered with lid, turning legs once, until cooked through, about 40 minutes total. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
  • Cook chicken breasts on rack above unlit burner, covered with lid, turning once, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), about 30 minutes total. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
  • Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.

BROILED CHICKEN WITH OIL, LEMON, AND GARLIC SAUCE



Broiled Chicken with Oil, Lemon, and Garlic Sauce image

Make and share this Broiled Chicken with Oil, Lemon, and Garlic Sauce recipe from Food.com.

Provided by Mirj2338

Categories     Chicken

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 7

1 small chicken, quartered
salt
freshly ground black pepper
4 cloves garlic, peeled and crushed
1/4 cup freshly squeezed lemon juice
3 teaspoons fruity olive oil
1 teaspoon chopped parsley

Steps:

  • Season the chicken with salt and pepper.
  • In a shallow dish filled with a mixture of garlic, lemon juice, oil, and parsley, roll the chicken quarters to coat them.
  • Allow to marinate at least 1 hour.
  • Preheat the broiler.
  • Drain the chicken, reserving the marinade.
  • Set the broiling rack about 7 inches from the heat.
  • Place the quarters, skin side down on the broiling rack, and broil 10 minutes, basting often with the cooking juices and a little of the marinade.
  • Turn the quarters over and broil the chicken 10 minutes longer.
  • Turn and brush twice more with remaining oil mixture until both sides are golden brown and crusty.
  • Serve at once.

THE BEST GRILLED LEMON CHICKEN



The Best Grilled Lemon Chicken image

Tender and juicy grilled chicken marinated in a delicious lemon sauce. A perfect, easy chicken recipe for a quick dinner or healthy lunch!

Provided by Katerina | Diethood

Categories     Dinner

Time 30m

Number Of Ingredients 8

2 pounds boneless, skinless chicken breasts
1/3 cup olive oil
zest of 2 lemons
1/3 cup fresh lemon juice ((zest the lemons before juicing))
4 cloves garlic, (minced)
1/4 cup chopped fresh parsley
salt and fresh ground pepper, (to taste)
1 whole lemon (cut into slices)

Steps:

  • In a large ziploc bag, combine chicken, olive oil, lemon zest, lemon juice, garlic, parsley, salt, and pepper.
  • Seal the bag and shake it all up until well combined.
  • Place bag in the refrigerator and marinate for about 4 hours or overnight.
  • Preheat the grill to about 375F to 400F.
  • Brush grill grates with olive oil.
  • Remove chicken breasts from marinade and place them on the hot grill; cook without touching it until the chicken breasts start getting some grill marks, about 5 minutes.
  • Turn the chicken breasts over, cover the grill, and let finish cooking, about 7 more minutes, depending on the thickness of the chicken. Chicken is done when a meat thermometer registers 165 degrees Fahrenheit.
  • Remove chicken from grill; cover and let rest for 5 minutes before cutting.
  • TO PREPARE ON A CAST IRON GRILL PAN
  • Preheat oven to 350.
  • Grease a grill pan with cooking spray and set it over medium-high heat.
  • Add chicken pieces and cook for 4 minutes; flip, and continue to cook for 2 more minutes, or until lightly browned.
  • Place grill pan in the oven and cook for 18 to 20 minutes, or until chicken is cooked through.
  • Remove from oven and let rest 5 minutes.
  • Serve.

Nutrition Facts : ServingSize 1 Chicken Breast, Calories 214 kcal, Carbohydrate 1 g, Protein 24 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 133 mg

BROILED PAPRIKA AND LEMON-PEPPER CHICKEN BREASTS



Broiled Paprika and Lemon-Pepper Chicken Breasts image

The great blend of spices on these broiled chicken breasts has a wonderful flavor and pairs well with many vegetable side dishes.

Provided by StephanieLyn

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Time 20m

Yield 2

Number Of Ingredients 7

2 ½ tablespoons extra-virgin olive oil, divided
2 skinless, boneless chicken breast halves
2 tablespoons paprika
1 tablespoon lemon-pepper seasoning
1 tablespoon kosher salt
2 cloves garlic, smashed and finely chopped
½ medium onion, chopped

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiler pan with 1/2 tablespoon olive oil.
  • Rinse chicken breasts and pat dry. Brush with remaining olive oil until coated. Sprinkle each piece evenly on both sides with paprika, lemon-pepper, and salt. Place on the prepared broiler pan, sprinkle garlic over top, and sprinkle onions around the base of the chicken, with several smaller pieces on top.
  • Cook under the preheated broiler for 5 minutes. Flip and continue to cook, checking often, until no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 316.2 calories, Carbohydrate 8 g, Cholesterol 64.6 mg, Fat 20.6 g, Fiber 3.2 g, Protein 25.2 g, SaturatedFat 3.3 g, Sodium 3632.8 mg, Sugar 2.2 g

LEMON-GARLIC GRILLED CHICKEN



Lemon-Garlic Grilled Chicken image

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

2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (4 ounces each)

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

GRILLED LEMON GARLIC CHICKEN



Grilled Lemon Garlic Chicken image

Found this recipe way back in the Taste of Home's Quick Cooking magazine and tweaked it for my family's taste. I have pounded the chicken breasts before I marinated them and fixed them on the Foreman Grill. It takes little time to prepare marinade but it needs to marinate for 6-8 hours then cook for 1 hour or until the chicken juice is clear.

Provided by mama smurf

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup lemon juice
1 teaspoon lemon zest
1/4 cup vegetable oil
3 tablespoons choppped onions
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
4 -6 chicken breasts

Steps:

  • In a large plastic bag, combine the first eight ingredients; mix well. Remove 1/4 cup for basting and refrigerate.
  • Add chicken to the bag; seal and turn to coat. Refrigerate for 6-8 hours.
  • Drain and discard the marinade from chicken. Grill, covered, over medium heat for 20 minutes. Baste with the reserved marinade. Grill 20-30 minutes longer or until juices run clear, basting and turning several times.
  • The original recipe said you can bake the chicken in the oven for 50-60 minutes at 350 degree oven uncovered in a greased 13"x9" pan. (Turns out great!).

LEMON GARLIC GRILLED CHICKEN



Lemon Garlic Grilled Chicken image

Provided by Mel

Categories     Grilled

Time 12h25m

Number Of Ingredients 7

Juice of 1 lemon (approximately 3 tablespoons)
2 to 3 tablespoons olive oil
1 teaspoon minced garlic (about 2 medium cloves)
1 teaspoon salt (I use coarse, kosher salt)
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 to 2 pounds chicken breasts (see note)

Steps:

  • Whisk together all the marinade ingredients.
  • Place chicken in a ziploc bag or shallow dish and pour the marinade over chicken, tossing to coat the chicken evenly with the marinade. Refrigerate for at least 4 hours but up to 18 hours.
  • Preheat grill to medium- or medium-high (I use about 375 degrees on my pellet grill) and cook for 3-4 minutes on each side until an instant read thermometer registers 165 degrees at the thickest part of the chicken. (The chicken can also be cooked in a skillet on the stove or broiled in the oven.)

Nutrition Facts : ServingSize 1 Serving, Calories 323 kcal, Carbohydrate 1 g, Protein 48 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 845 mg, Fiber 1 g, Sugar 1 g

BROILED LEMON-GARLIC CHICKEN



Broiled Lemon-Garlic Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

2 lemons
2 tablespoons unsalted butter, at room temperature
2 to 3 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 half chickens (3 to 3 1/4 pounds total)

Steps:

  • Position an oven rack about 8 to 10 inches from the broiler and preheat. Grate the lemon zest and combine in a small bowl with the butter, garlic, 1/2 teaspoon salt, and pepper to taste. Mash with a fork to make a smooth paste.
  • With your fingers, gently loosen the skin on the chicken breasts, legs and thighs. Spread the flavored butter under the skin as evenly as possible. Halve the lemons and squeeze 2 halves over the chicken; season with salt and pepper.
  • Place the chicken skin-side up on a broiler pan (or a rack on a baking sheet). Position the halves about 2 inches apart with the thick parts of the legs facing the center. Arrange the remaining 2 lemon halves cut-side down next to the chicken.
  • Broil the chicken until the skin is light brown and crisp, about 8 minutes. If the chicken browns too quickly, lower the oven rack. Flip the chicken and the lemons and continue to broil until almost cooked through (a thermometer inserted into the thickest part will register 160 degrees), about 15 minutes. Remove the lemons, if browned; turn the chicken again and broil until the skin is brown and crisp and the thermometer registers 165 degrees, about 2 more minutes. Serve the chicken with the broiled lemons for squeezing on top.

Nutrition Facts : Calories 453, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 149 milligrams, Sodium 491 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 42 grams

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