Grilled Lemon Pepper Chicken Breasts With Thyme Gremolata Recipes

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LEMON AND THYME GRILLED CHICKEN BREASTS



Lemon and Thyme Grilled Chicken Breasts image

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

4 (6-ounce) boneless, skinless chicken breasts
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped thyme leaves
4 garlic cloves, crushed and peeled
2 lemons, as needed
2 tablespoons extra-virgin olive oil, more as needed
Torn basil or mint leaves, as needed

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 PEPPER CHICKEN BREASTS WITH THYME GREMOLATA



Grilled Lemon Pepper Chicken Breasts With Thyme Gremolata image

A great taste for grilled chicken. Requires marinating (but can be done the day before) and cooks in minutes.

Provided by Rodger

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup fresh lemon juice
1 tablespoon fresh coarse ground black pepper
salt
1/2 cup extra virgin olive oil
3 whole boneless skinless chicken breasts, halved (about 2 1/4 pounds)
1 tablespoon fresh thyme leave
2 garlic cloves, minced
1 teaspoon lemon zest, freshly grated

Steps:

  • Whisk the lemon juice, pepper, and salt.
  • Add the oil in a stream whisking until the marinade is emulsified.
  • Pound breasts until about 1/4" thick.
  • Place marinade and breasts in a resealable plastic bag and marinate in the refrigerator at least 30 minutes (can be overnight as well).
  • Prepare grill.
  • Mix all ingredients for the gremolata.
  • Grill on an oiled rack about 5-6 inches over the heat until cooked through.
  • About 2-4 minutes per side.
  • Can be garnished with lemon slices and sprigs of thyme.

GRILLED LEMON PEPPER CHICKEN BREASTS WITH THYME GREMOLATA



Grilled Lemon Pepper Chicken Breasts with Thyme Gremolata image

Categories     Chicken     Marinate     Quick & Easy     Low Cal     Backyard BBQ     Lemon     Grill     Chill     Grill/Barbecue     Thyme     Gourmet

Yield Serves 6

Number Of Ingredients 11

1/4 cup fresh lemon juice
1 tablespoon coarsely ground black pepper
1/2 cup extra-virgin olive oil
3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved
For gremolata
1 tablespoon fresh thyme leaves
2 large garlic cloves, minced
1 teaspoon freshly grated lemon zest
Garnish:
lemon slices
thyme sprigs

Steps:

  • In a bowl whisk together lemon juice, pepper, and salt to taste and add oil in a stream, whisking until marinade is emulsified. With a rolling pin or smooth side of a meat pounder flatten chicken 1/4 inch thick between sheets of plastic wrap. In a large resealable plastic bag marinate chicken in marinade, chilled, 30 minutes.
  • Prepare grill.
  • Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.
  • Serve chicken sprinkled with gremolata and garnished with lemon and thyme.
  • Make gremolata:
  • In a small bowl stir together gremolata ingredients.

GRILLED CHICKEN BREASTS WITH LEMON-THYME SAUCE



Grilled Chicken Breasts with Lemon-Thyme Sauce image

This winning technique for grilled chicken pecks out any dry-or bland-results. A few juicy secrets: Choose small cuts, and pound them flat so they cook quickly and evenly. Then, for maximum flavor without flare-ups, finish with a robust sauce like this lemon-thyme number.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Yield Serves 6 to 8

Number Of Ingredients 7

8 boneless, skinless chicken breasts (each about 8 ounces)
1/4 cup fresh lemon juice
1 tablespoon chopped fresh thyme leaves
3/4 teaspoon sugar
1/2 teaspoon red-pepper flakes (optional)
1/2 cup extra-virgin olive oil, plus more for grill
Kosher salt and freshly ground pepper

Steps:

  • Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
  • While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.
  • Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
  • Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve.

GRILLED LEMON CHICKEN BREASTS



Grilled Lemon Chicken Breasts image

This lemon chicken is so versatile it can be grilled indoors, outdoors, or even broiled!

Provided by Christina Holderman

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breasts
2 lemons, cut into wedges
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon ground black pepper
¼ cup unsalted butter, melted, divided
1 teaspoon white sugar, or more to taste

Steps:

  • Poke surface of chicken all over with a knife or fork. Rub chicken pieces on all sides with cut surfaces of lemons, squeezing to release some of the juice; reserve remaining juice for grilling
  • Combine salt, garlic, paprika, and pepper in a bowl. Brush chicken with 1/2 of the melted butter; sprinkle with 1/2 of the seasoning mix.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook chicken on the preheated grill for 7 to 10 minutes. Flip, squeeze remaining lemon juice over chicken, brush with remaining butter, and sprinkle with the rest of the seasonings. Continue to grill until no longer pink in the centers and juices run clear, 8 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Sprinkle chicken with sugar just before serving. Grill cooked chicken for 2 minutes more. Serve.

Nutrition Facts : Calories 246.2 calories, Carbohydrate 7.9 g, Cholesterol 95.1 mg, Fat 14.4 g, Fiber 2.9 g, Protein 24.6 g, SaturatedFat 8.1 g, Sodium 641.2 mg, Sugar 1.2 g

GRILLED CHICKEN WITH LEMON AND THYME



Grilled Chicken with Lemon and Thyme image

A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Chicken     Grill     Lemon     Olive     Garlic     Thyme     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 7

3 Tbsp. plus 1/2 cup extra-virgin olive oil, divided, plus more for grill
4 skin-on, bone-in chicken breasts (about 3 lb.)
Kosher salt, freshly ground pepper
2 lemons
4 garlic cloves, crushed
3 large sprigs thyme
1 cup torn pitted Castelvetrano olives

Steps:

  • Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour.
  • Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 1/4 cup). Set aside.
  • Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15-20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 8-10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10-15 minutes.
  • Pull chicken meat from bones and slice 1/2" thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining 1/2 cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.

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