Grilled Garlic Rosemary And Lemon Dijon Chicken Breasts Recipes
ROSEMARY LEMON GRILLED CHICKEN
This simple, sensational marinade and sauce for grilled chicken features lemon, garlic, rosemary, and butter. Separate the marinade into thirds: 1/3 for marinating, 1/3 for basting, 1/3 for topping.
Provided by ANGELLACHELLE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h23m
Yield 6
Number Of Ingredients 7
Steps:
- In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
- Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
- Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
- Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 2 g, Cholesterol 139.5 mg, Fat 17.6 g, Fiber 0.5 g, Protein 39.7 g, SaturatedFat 10.3 g, Sodium 220.7 mg, Sugar 0.3 g
GRILLED ROSEMARY CHICKEN BREASTS
This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.
Provided by Semigourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
- Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g
LEMON AND THYME GRILLED CHICKEN BREASTS
These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.
Provided by Melissa Clark
Categories barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED LEMON AND ROSEMARY CHICKEN
Categories Chicken Citrus Poultry Low Carb Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Prepare barbecue (medium-high heat). Place chicken between sheets of plastic wrap and pound on work surface to thickness of 1/4 to 1/2 inch. Place chicken in glass baking dish. Pour 1/2 cup dressing over chicken. Sprinkle with rosemary; turn to coat. Let marinate at least 10 minutes and up to 2 hours.
- Remove chicken from marinade and place on grill rack. Dip lemon rounds into remaining 1/4 cup dressing and place on edge of rack. Grill chicken until cooked through and grill lemon until slightly charred, turning occasionally, about 5 minutes total. Transfer chicken to plates. Top with lemon rounds and serve.
GRILLED CHICKEN WITH LEMON, ROSEMARY, AND MUSTARD
Easy to prepare and very flavorful. The lemon, rosemary and mustard combine beautifully...none of the flavors dominate. Adapted from Bon Appetit, July 2003.
Provided by swissms
Categories Chicken Breast
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, whisk together 1/4 cup lemon juice, 4 T mustard and black pepper. Place chicken in large zip-lock bag. Pour marinade over chicken and zip the bag close. Massage the chicken in the bag to ensure all pieces are covered with the marinade. Place bag in refrigerator.
- Chill at least 2 hours and up to 4 hours, turning occasionally.
- Melt butter in heavy small saucepan over medium heat. Add rosemary, garlic and remaining 1/4 cup lemon juice and 2 T mustard. Simmer basting sauce 5 minutes, whisking occasionally. (Can be made 4 hours ahead. Let stand at room temperature.).
- Prepare barbecue (medium heat). Rewarm basting sauce. Place chicken on rack. Cover barbecue and grill 2 minutes. Uncover and grill until cooked through, basting occasionally with sauce from pan, about 5 minutes per side.
- Transfer chicken to platter and serve.
Nutrition Facts : Calories 198.8, Fat 9.3, SaturatedFat 4.4, Cholesterol 90.8, Sodium 315.7, Carbohydrate 2.2, Fiber 0.6, Sugar 0.5, Protein 25.8
GRILLED GARLIC, ROSEMARY AND LEMON DIJON CHICKEN BREASTS
This is a recipe my husband has used for years. He was a chef for 15 years and although it is very simple to prepare and make, it's really delicious. We don't usually measure everything out exactly as given in this recipe, but this just gives you an idea of about how much you'll want for the marinade.
Provided by DEJackel
Categories Chicken Breast
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard.
- Put the chicken breasts in a 9 x 13 glass pan (or whatever works).
- Poor the marinade all over the chicken (cover top and bottom).
- Let the chicken marinade in the mixture for 2 - 3 hours.
- Grill/barbecue the chicken and serve!
LEMON AND ROSEMARY MARINADE RECIPE FOR CHICKEN
The refreshing combination of lemon and rosemary really brightens up a chicken or pork dish. You can store this marinade in the freezer for three months.
Provided by Derrick Riches
Categories Ingredient
Time 10m
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Cut the lemons in half and squeeze the juice into a medium plastic or glass bowl.
- Add the remaining ingredients and mix well.
- Marinate chicken for 1 to 2 hours in the mixture before cooking. Discard any excess marinade.
Nutrition Facts : Calories 246 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 7 g, Protein 3 g, SaturatedFat 2 g, Sodium 1169 mg, Sugar 17 g, Fat 15 g, ServingSize 1 Cup (1 Serving), UnsaturatedFat 0 g
GRILLED CHICKEN WITH LEMON, ROSEMARY AND MUSTARD
Steps:
- 1.In small bowl, whisk together 1/4 cup lemon juice, 4 T mustard and black pepper. Place chicken in large zip-lock bag. Pour marinade over chicken and zip the bag close. Massage the chicken in the bag to ensure all pieces are covered with the marinade. Place bag in refrigerator. 2.Chill at least 2 hours and up to 4 hours, turning occasionally. 3. Melt butter in heavy small saucepan over medium heat. Add rosemary, garlic and remaining 1/4 cup lemon juice and 2 T mustard. Simmer basting sauce 5 minutes, whisking occasionally. (Can be made 4 hours ahead. Let stand at room temperature.). 4. Prepare barbecue (medium heat). Rewarm basting sauce. Place chicken on rack. Cover barbecue and grill 2 minutes. Uncover and grill until cooked through, basting occasionally with sauce from pan, about 5 minutes per side. Transfer chicken to platter and serve. Read more: http://www.food.com/recipe/grilled-chicken-with-lemon-rosemary-and-mustard-363977#ixzz1YujfSEWd
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LEMON ROSEMARY GRILLED CHICKEN - RECIPE RUNNER
From reciperunner.com
Reviews 8Category DinnersServings 6Total Time 41 mins
- If using chicken breasts, slice them in half lengthwise to make 6 cutlets then place them in a freezer bag.
- Pour the marinade all over the chicken, press the air out of the bag, seal it and massage the marinade into the chicken.
GRILLED ROSEMARY LEMON CHICKEN RECIPE - SIMPLY SO HEALTHY
From simplysohealthy.com
5/5 (6)Total Time 20 minsCategory Main CourseCalories 407 per serving
- In a glass container big enough to hold all of the chicken pieces, whisk together the lemon juice, avocado oil, lemon zest, rosemary, garlic, and 1 teaspoon sea salt.
- Add the chicken pieces to the marinate, turning to coat each one. Cover and refrigerate for at least 45 minutes and up to overnight. Turn chicken pieces once or twice during this time to be sure all pieces are equally coated with marinate.
- Preheat grill to high with grill closed. If desired, sprinkle chicken pieces lightly with sea salt. Place chicken pieces on the grill with skin side down. Close grill and turn heat to low.
- Grill chicken skin-side down until brown on the skin browns, about 5-7 minutes. Turn chicken so the skin is up, close grill and continue to cook over low heat until cooked through, about 5-7 minutes, but the time can vary wildly depending on the grill and thickness of the chicken pieces.
THE BEST GRILLED LEMON DIJON CHICKEN - PLAIN CHICKEN
From plainchicken.com
5/5 (2)Category Main CourseCuisine AmericanTotal Time 25 mins
- Whisk together olive oil, soy sauce, Worcestershire, lemon juice, dijon mustard, garlic, and pepper. Pour over chicken and refrigerate for several hours, up to overnight.
- Prepare grill. Remove chicken from marinade and grill 12 to 15 minutes, until no longer pink and has an internal temperature of 165ºF.
GRILLED ROSEMARY LEMON CHICKEN KABOB RECIPE | TASTE AND SEE
From tasteandsee.com
4.9/5 (14)Total Time 1 hr 25 minsCategory EntreeCalories 191 per serving
- Cut the chicken into 2-inch pieces, then place in a large resealable plastic bag and pour the marinade over the chicken.
GRILLED DIJON CHICKEN (4 INGREDIENTS!) - COOKING CLASSY
From cookingclassy.com
4.5/5 (4)Total Time 18 minsCategory Main CourseCalories 304 per serving
- In a small mixing bowl stir together dijon mustard, mayonnaise, garlic and season with salt and pepper to taste.
- Pound thicker portions of chicken with with a meat mallet to help even the thickness. Brush top side of chicken pieces with plenty of the mustard sauce.
GRILLED LEMON ROSEMARY BONE-IN CHICKEN BREASTS
From kitchenfairy.ca
Reviews 1Estimated Reading Time 5 minsServings 4
- In a shallow baking dish combine the marinade ingredients: olive oil, garlic, lemon zest, lemon juice, 2 tablespoons Rosemary, honey, Dijon mustard, salt and pepper. Add chicken breasts and toss to coat all sides. Cover and refrigerate for at least for 6 - 8 hours or overnight.
- Preheat the BBQ grill to medium-high. Place the chicken pieces skin side down (reserving the excess marinade and the lemon halves) over the direct heat on the grill and grill until the skin is just crisped, about 5 minutes per side.
- Turn off half of the burners and reduce the heat to medium on the remaining burners. Turn the chicken to skin side up and move it to the cooler zone of the grill where no burners are on. Close the lid and cook the chicken slowly over indirect heat, while brushing occasionally with the remaining marinade. (At the end of cooking discard the remaining marinade).
GARLIC AND HERB GRILLED CHICKEN BREAST - THE SEASONED MOM
From theseasonedmom.com
5/5 (5)Total Time 25 minsCategory DinnerCalories 264 per serving
- Pour marinade into the bag with the chicken. Seal the bag and gently toss to make sure that the chicken is completely coated in marinade. Refrigerate for 2-4 hours.
GRILLED LEMON ROSEMARY CHICKEN - SNAPPY GOURMET
From snappygourmet.com
5/5 (5)Total Time 20 minsCategory DinnerCalories 217 per serving
- Whisk all ingredients together in a small bowl, or place all ingredients in a mason jar, cover, and shake until well combined.
- Place chicken in a resealable bag and pour marinade on top. Toss gently to coat chicken. Set aside for about 20-30 minutes.
GRILLED ROSEMARY-DIJON CHICKEN BREASTS | A WELL-SEASONED ...
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5/5 (1)Category PoultryServings 4Estimated Reading Time 3 mins
- In a food processor, combine the white wine, vinegar, mustard, Worcestershire sauce and garlic or shallots; process until well blended.
- Add the rosemary and marjoram; process until herbs are finely chopped. Season to taste with salt and pepper. Set aside.
- Put the chicken breasts between sheets of waxed paper and pound until an even thickness (or butterfly and halve).
ROSEMARY LEMON ROASTED CHICKEN BREASTS - PRIMAVERA KITCHEN
From primaverakitchen.com
3.4/5 (74)Calories 115 per servingCategory Main Course
- In a bowl, season the chicken breasts with olive oil, dried oregano, smoked paprika, lemon juice, garlic, lemon slices, salt, pepper, and rosemary. Toss everything very well.
- Cover the bowl with plastic wrap, and leave it in the fridge for at least 30 minutes. Ideally, marinate the chicken for 2-3 hours if you can. Or, marinate overnight without adding the lemon juice and lemon slices. Then, 3 hours before cooking the chicken, add the lemon juice and lemon slices.
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4.5/5 (4)Total Time 20 minsCategory EntreeCalories 294 per serving
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From thecarefreekitchen.com
5/5 (1)Total Time 3 hrsCategory Main CourseCalories 137 per serving
- Preparing the chicken: If your chicken breast has an uneven thickness, place the chicken breast between two sheets of plastic wrap and pound with a meat tenderizer or even a mason jar to flatten the chicken and get it closer to being an even thickness throughout the entire breast.
- In a gallon size Ziplock bag, Add the chicken breast. (You can use 2-4 large chicken breasts for this recipe. When deciding on how much chicken breast to use for each person, I like to plan for 1/3 lb of chicken breast per person) If you are marinading more than about 4 large chicken breasts, you will want to double your recipe.
- Add the avocado oil, lemon juice, minced garlic, fresh rosemary-be sure it is minced into very small pieces, Dijon mustard, salt, and pepper.
- Zip the ziplock bag and roll the chicken breast and the marinade around until the marinade is all mixed together and covering all of the chicken.
ROSEMARY LEMON CHICKEN SKEWERS WITH DIJON MAYONNAISE
From toriavey.com
4.6/5 (15)Total Time 2 hrs 25 minsCategory Main CourseCalories 244 per serving
- Cut chicken into 1-1 ½ inch chunks. Thighs will cook up juicier, breasts have less fat. Season lightly with salt and pepper. If using kosher chicken meat, go light on the salt, as the meat will already have some saltiness. Place chicken pieces into a shallow bowl.
- In a small bowl, pour lemon juice, zest, olive oil, 1 tbsp whole grain Dijon mustard, honey, garlic and chopped rosemary leaves; mix well.
- Pour the marinade over the chicken pieces.Cover the bowl with plastic wrap. Let the chicken marinate in the refrigerator for 2 hours.
- Rinse and dry the eight rosemary stems, then pull most of the leaves from the stem. Reserve 1-2 inches of leaves at the tip of each stem. These are your skewers.
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4.8/5 (5)Category EntreeServings 6Estimated Reading Time 2 mins
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