Grilled Garlic Lemon 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

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

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.

LEMON GARLIC CHICKEN THIGHS



Lemon Garlic Chicken Thighs image

Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 11

1/2 cup chicken stock
3 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 tablespoon lemon zest
2 cloves garlic, minced
2 teaspoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
2 pounds boneless, skinless chicken thighs
1 1/2 tablespoons canola oil

Steps:

  • CHICKEN STOCK MIXTURE: In a medium bowl, combine chicken stock, lemon juice, olive oil, lemon zest, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. In a gallon size Ziploc bag or large bowl, combine chicken and CHICKEN STOCK MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Heat canola oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Serve immediately.

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 GARLIC-LEMON CHICKEN



Grilled Garlic-Lemon Chicken image

Make and share this Grilled Garlic-Lemon Chicken recipe from Food.com.

Provided by Christine

Categories     Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
2 cloves garlic, pressed
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh lemon juice
2 tablespoons olive oil

Steps:

  • Place Chicken breasts in a medium, non reactive bowl.
  • Add garlic, salt, pepper, lemon juice and olive oil.
  • Turn chicken several times to coat with marinade.
  • Cover and marinate 1-2 hours in the refrigerator.
  • Prepare a hot fire in a barbecue grill.
  • Oil the grill.
  • Remove breasts from the marinade, shaking off excess and place on hot grill.
  • Cook until lightly browned, about 6 minutes.
  • Turn and brush with marinade.
  • Grill second side 4-6 minutes or until white throughout but still juicy.

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!).

GRILLED LEMON-GARLIC CHICKEN THIGHS WITH HERBS



Grilled Lemon-Garlic Chicken Thighs with Herbs image

With these grilled lemon-garlic chicken thighs, you can call yourself a superstar.

Provided by Burning Glove

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 8h30m

Yield 8

Number Of Ingredients 10

½ cup extra-virgin olive oil
4 medium lemons, zested and juiced
5 sprigs fresh rosemary, leaves stripped and finely chopped
5 sprigs Fresh Sage
3 cloves garlic, smashed and finely chopped
½ teaspoon crushed red pepper
8 (5 ounce) chicken thighs, trimmed
kosher salt to taste
1 tablespoon extra-virgin olive oil, or to taste
2 medium lemons

Steps:

  • Zest and juice 4 lemons; reserve remaining 2 whole.
  • Combine olive oil, lemon zest and juice, rosemary, sage, garlic, and crushed red pepper for marinade in a small bowl. Whisk to combine.
  • Place chicken thighs in a single layer in a wide, flat dish. Add the herb mixture and massage to coat. Cover and refrigerate, 8 hours to overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove the chicken from the marinade and brush off any excess herbs and oil. Season generously with salt and drizzle with olive oil.
  • Cut the 2 whole lemons in half and cut the tips off of the ends; this will allow the lemons to stand up without rolling around.
  • Place the chicken, skin side-down, on the preheated grill. Grill chicken for 3 to 4 minutes, then rotate 90 degrees to create a crosshatch pattern. Grill another 3 to 4 minutes, then turn and grill until no longer pink in the center and juices run clear, 4 to 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • At the same time, grill the lemons, flesh-side down, alongside the chicken, until caramelized. Flip over to grill on the bottom, 2 to 3 minutes. Serve with grilled chicken.

Nutrition Facts : Calories 393.5 calories, Carbohydrate 8.6 g, Cholesterol 88.2 mg, Fat 30.7 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 6.4 g, Sodium 82.3 mg

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

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