Grilled Lemon Chicken With Fennel And Onion Recipes
CHICKEN BREASTS WITH FENNEL AND LEMON
Lemon is chicken's best friend - stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler. It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast. First, lightly brown the chicken and remove it from the pan. Add the fennel, wine, lemon zest, broth and a pinch of cinnamon (trust us) to the pan and bring it all to a boil, reducing until it thickens. Return the chicken to the pan and let it simmer while you beat a couple of egg yolks and some lemon juice together. Incorporate a bit of the pan sauce into the egg yolk mixture, then add it all to the pan. Cook a bit more until the sauce is creamy and your mouth waters with anticipation.
Provided by The New York Times
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve.
- Lightly sprinkle chicken with salt. Put deep frying pan over medium-high heat, pour in oil and gently sauté chicken breasts, about two minutes per side, until they are about half-cooked. Remove from pan.
- Pour off oil and discard, then add fennel, wine and lemon zest to pan. Bring to boil over high heat and cook until wine is reduced by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce sauce a bit.
- Add chicken with its juices and cook for 2 or 3 minutes.
- Meanwhile, in a small bowl, beat egg yolks with half the lemon juice (about 1 tablespoon), then ladle in about 1/4 cup of sauce. Mix well, then add to pan, mixing well. Cook over medium heat, stirring a bit, until sauce appears creamy. Taste and add more lemon juice, if you like.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 975 milligrams, Sugar 4 grams, TransFat 0 grams
GRILLED LEMON CHICKEN WITH FENNEL AND ONION
A Betty Crocker Diabetes Cookbook shares a recipe! Dress up grilled chicken breasts with a lemon and herb marinade plus a bonus of fennel and onion.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken in shallow glass or plastic dish. In small bowl, mix oil, lemon peel, lemon juice, oregano and salt; pour over chicken. Cover; let stand 15 minutes.
- Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Brush fennel and onion with marinade.
- Place chicken (skin sides down), fennel and onion on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once and brushing frequently with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F). Discard any remaining marinade.
Nutrition Facts : Calories 390, Carbohydrate 8 g, Cholesterol 140 mg, Fat 1/2, Fiber 3 g, Protein 52 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 2 g, TransFat 0 g
LEMON CHICKEN WITH GRILLED FENNEL AND ONIONS
Number Of Ingredients 10
Steps:
- Place chicken in shallow glass or plastic dish. Mix oil, lemon peel, lemon juice, chopped oregano and salt pour over chicken. Cover and let stand 30 minutes.Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade. Brush fennel and onion with marinade. Cover and grill chicken (skin sides down), fennel and onion 4 to 5 inches from medium heat 15 to 20 minutes, turning once and brushing frequently with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve chicken with lemon slices. Garnish with oregano sprigs.1 Serving: Calories 285 (Calories from Fat 155) Fat 17g (Saturated 3g) Cholesterol 75mg Sodium 230mg Carbohydrate 8g (Dietary Fiber 3g) Protein 28g% Daily Value: Vitamin A 2% Vitamin C 10% Calcium 6% Iron 8%Diet Exchanges: 4 Lean Meat, 1 Vegetable, 1 FatBetty's TipFor easy entertaining, serve this lemony chicken with fresh tomato slices and angel hair pasta.
Nutrition Facts : Nutritional Facts Serves
ROASTED CHICKEN WITH LEMON BUTTER
Steps:
- Preheat the oven to 425 degrees F. Place a large skillet or roasting pan in the oven to preheat while you prepare the chicken.
- Begin by preparing a lemon butter. Place 4 tablespoons of the butter in a mixing bowl and add about 1 teaspoon of zest from the lemons. Season with salt and pepper and mix well.
- Flatten the chicken by cutting out the backbone and flattening the breast by firmly pressing with the heel of your hand. Sprinkle both sides of the chicken with salt and pepper. Using your fingers, loosely separate the skin from the breast and thighs. Smear the lemon butter evenly in the cavity between the skin and meat, ensuring it is worked evenly over the bird. With the skin side facing up, drizzle olive oil over the chicken.
- Remove the preheated pan from the oven and place the chicken in the pan, skin-side down.
- Place the lemon slices over the bird along with fennel, onions, garlic, thyme and oregano. As it cooks, this will flavor the bird.
- Place in the oven and roast for 30 minutes. Remove from the oven, flip the chicken to skin-side up and add half the wine to the pan. Return to the oven and roast until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 30 minutes longer. When the chicken is done, remove from the pan to a serving platter and allow to rest for 15 minutes before carving and plating.
- Meanwhile, make a pan sauce. Place the chicken pan over medium-high heat and add the remaining butter and wine. Stir until the butter is melted and the sauce thickens slightly. Pour the pan sauce over the platter of chicken. Serve immediately.
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SPICY GRILLED CHICKEN WITH CRUNCHY FENNEL SALAD RECIPE ...
From bonappetit.com
4.7/5 (8)Estimated Reading Time 2 minsServings 4
- Smash garlic under the flat side of a chef’s knife on your cutting board. Add anchovies, if using, chile, and a couple of pinches of salt and continue smashing with the side of your knife until a paste forms. (You can also do this with a mortar and pestle.) Transfer paste to a large bowl and stir in tomato paste, oregano, and 3 Tbsp. oil. Add chicken and toss to coat. Let sit at room temperature 1 hour.
- Meanwhile, prepare a grill for medium heat. Clean and oil grate. Grill chicken, turning once, until lightly charred and cooked through, about 4 minutes per side.
- While the chicken is cooking, grill lemons, cut side down, until lightly charred and starting to caramelize, about 4 minutes. Transfer to a platter.
GRILLED LEMON CHICKEN - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 409Category EntreeCuisine AmericanTotal Time 55 mins
- Pat chicken dry and pound chicken if some parts are too thick. Combine the olive oil, lemon juice, oregano, garlic, salt and pepper in a bowl or resealable freezer bag. Add chicken and toss well to combine. Marinate for at least 30 minute
- Preheat grill or grill pan to medium high heat. Place chicken on the grill for 5-7 minutes. Use tongs to flip over and cook until juices run dry, approximately 5-7 more minutes. Discard extra marinade
- Remove chicken from the grill. Sprinkle with parsley and serve with lemon wedges and vegetables, if desired.
TUSCAN CHICKEN WITH GRILLED FENNEL AND ONIONS RECIPE ...
From foodandwine.com
Servings 4Total Time 1 hr 15 mins
- Season the chicken breasts and thighs with salt and pepper. In a large bowl, combine 2 tablespoons of the olive oil with the fennel seeds and 1 tablespoon of the crushed red pepper. Add the chicken pieces and turn to coat well with the marinade.
- Bring a large saucepan of salted water to a boil. Add the fennel slices and blanch over moderately high heat for 2 minutes. With a slotted spoon, transfer the fennel to paper towels to drain. Add the onion wedges to the boiling water and blanch for 1 minute; drain well. Brush the fennel, onion and tomatoes with olive oil and season with salt and pepper.
- Light a grill. Grill the fennel slices and onions over moderately high heat until lightly charred and tender, about 3 minutes per side. Transfer to a platter and cover loosely with foil. Grill the tomatoes cut sides down until lightly charred, about 2 minutes per side; add to the platter.
- In a small bowl, combine the remaining 1/2 cup of olive oil and 1/2 teaspoon of crushed red pepper with the garlic, lemon zest, lemon juice and fennel pollen and season the dressing with salt and pepper.
GRILLED CHICKEN WITH RANCH DRESSING | RICARDO
From ricardocuisine.com
5/5 (4)Category Main DishesServings 4Total Time 1 hr 55 mins
- On a work surface, with a chef’s knife or kitchen scissors, cut out the backbone of the chicken. Turn the chicken over and cut it in half. Transfer to a large glass dish. Sprinkle the salt and garlic powder over the chicken skin. Rub the chicken halves all over with the cut side of the lemon. Coat well with ½ cup (125 ml) of the ranch dressing. Cover and refrigerate for 12 hours.
FENNEL-AND-ONION CHICKEN | RACHAEL RAY IN SEASON
From rachaelraymag.com
- In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Season the chicken with salt, pepper, the poultry seasoning and fennel seeds. Coat the chicken lightly with flour. Add the chicken to the pan and cook, turning once, until golden, 8 minutes; transfer to a plate.
- Add the remaining 2 tablespoons EVOO, the fennel, fennel fronds, onion and garlic to the pan; season with salt and pepper and cook for 10 minutes. Add the wine, scraping the bottom of the pan. Add the chicken on top, cover and cook through for about 5 minutes.
- Heat a saucepan over medium heat. Add the butter to melt, then add the pine nuts and cook for 1 minute. Stir in the 2 tablespoons flour for 1 minute. Whisk in the chicken stock and Worcestershire sauce and cook until thickened, 2 to 3 minutes. Pour the sauce over the chicken. Top with the parsley.
EASY GRILLED CHICKEN LEG QUARTERS - SHE LOVES BISCOTTI
From shelovesbiscotti.com
5/5 (1)Total Time 1 hr 15 minsCategory MainCalories 357 per serving
- Use a mortar and pestle to crush together the fennel seeds, whole coriander seeds, and black peppercorns.
- Use kitchen shears to remove any excess chicken skin or fat. Use paper towels to remove any excess moisture from the skin. Place the chicken in a large bowl and rub your chicken pieces with 2 tablespoons of olive oil. Then cover your chicken with the spice mixture, both over and under the skin. Season with salt according to taste. Now that you’ve got the chicken ready, set it aside at room temperature for about 20 minutes.
- Turn on all the gas burners to high and heat the grill for 10-15 minutes. Keep the lid down. When ready to grill, brush the grill grates with oil or cooking spray; leave one of the burners on medium-high and turn the other burners on low.
- Place chicken on oiled grill grates with the skin side down over the hottest part of the grill. Close the lid, and let the meat cook for 2-4 minutes. Flip and grill the other side for another 2 minutes. Move the chicken, skin side up to the cooler side of the grill, close the lid and cook undisturbed for 30-40 minutes longer. Grill until the internal temperature reaches 170°F (77°C) inserted in the thigh, not touching the bone. This is usually taken in the thickest part of the meat. An instant read thermometer can also be used.
GRILLED CHICKEN LEGS WITH FENNEL & OLIVE RELISH RECIPE ...
From eatingwell.com
5/5 (3)Total Time 30 minsCategory Healthy Chicken RecipesCalories 462 per serving
- Mash half the garlic with 1/8 teaspoon salt using the side of a chef's knife or a fork to form a paste. Combine the paste in a large bowl with 1 tablespoon extra-virgin olive oil and 1/2 teaspoon pepper. Add chicken and toss to coat.
- Grill the chicken, turning occasionally, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees F, 18 to 22 minutes total.
- Meanwhile, zest half the lemon and reserve the zest. Cut the lemon into 1/2-inch-thick slices. Cut fennel in half lengthwise, then, leaving the core intact, cut lengthwise into 1/2-inch-thick slices. Toss the lemon and fennel slices in a medium bowl with 1 tablespoon oil and the remaining 1/4 teaspoon pepper. Grill, turning once, until tender, about 3 minutes per side for the lemon and 5 minutes per side for the fennel.
LEMON HONEY DIJON CHICKEN | GIADZY
From giadzy.com
5/5 (9)Category Main CourseAuthor Giada De LaurentiisCalories 312 per serving
- In a large resealable bag, combine the honey, lemon zest, lemon juice, Dijon mustard, garlic powder and 1 teaspoon salt. Add the chicken thighs to the marinade. Seal the bag and massage the chicken with the marinade to coat well. Marinate at room temperature for 30 minutes or up to 4 hours in the refrigerator.
- Preheat the oven to 425 degrees F. Remove the chicken from the refrigerator 30 minutes before cooking.
- Add the rosemary, fennel and onion in the bottom of a 9x13 baking dish. Drizzle with the oil and season with the remaining salt. Toss well to coat. Spread the vegetables evenly over the bottom of the pan. Place the chicken pieces on top of the vegetables allowing the marinade to drip off before adding to the pan. Bake for 50 minutes, basting with any remaining marinade every 10 minutes for the first 20 minutes. The chicken should be golden brown and cooked to 165 degrees F. Remove from the oven and allow to rest for 10 minutes before serving topped with the softened vegetables.
GRILLED FENNEL WITH PARMESAN AND LEMON - SKINNYTASTE
From skinnytaste.com
4.4/5 (5)Total Time 15 minsCategory Salad, Side DishCalories 58 per serving
- Leaving the core intact (which helps keep your slices intact), stand the bulb and cut the fennel in half vertically from top to bottom.
- Heat an outdoor grill or indoor grill pan over medium-high heat, spray the pan with olive oil and grill the fennel turning until you get a good char on each side and fennel is tender to the touch, about 2 to 3 minutes on each side.
GRILLED CHICKEN WITH FENNEL AND APRICOTS | RICARDO
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4/5 (11)Total Time 50 minsCategory Main DishesCalories 560 per serving
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3/5 (3)Total Time 3 hrs 35 minsServings 4
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