Lemon Barbecued Chicken Recipes

EASY GRILLED LEMON CHICKEN

Steps:

• In a small bowl, combine the first nine ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

THE BEST GRILLED LEMON CHICKEN

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.

ROSEMARY LEMON GRILLED CHICKEN

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.

FLATTENED MOIST BBQ GARLIC AND LEMON CHICKEN

Steps:

• First of all we need to prepare the chicken. Here I will show you how to cut the whole chicken and flatten it ready for the marinade. if you know how to do this please skip this and move to the marinade instructions below.
• You need a sharp knife or meat cutting scissors and a chopping board. See the photos below:
• Step 1 : Stand the chicken up on so the wings are sitting on the board. Cut straight down the middle.
• Step 2 : Open out the chicken and see where my finger is pointing in the photo, you will see a white cartilage, cut straight through that all the way along the chicken lengthways.
• Step 3 : Cut all the way right through the chicken.
• Step 4. Once the chicken has been halved place on the board skin side up, and using the flat side of your knife push down until it is flattened a little. If you don't have a suitable knife place the chicken in a zip lock bag and use the base of a heavy saucepan and push down flattening the chicken. You may have to exert a little pressure to push, or find someone with some strong muscles!
• Step 5. Once flattened, using your sharp knife, run deep slashes into your chicken, pay particular attention to the thicker parts of the meat as this will take longer to cook if there are no slits in it. The slits help with the cooking and also the marinade to penetrate the meat.
• If you are using a chicken larger than the weight stated above, place the chicken in an oven proof pan, otherwise, a container large enough to spread the chicken
• The marinade: Add all the ingredients to the chicken, and with the lemon, cut in half first, squeeze the juice all over the chicken the slice up the used lemon and add it to the chicken.
• Use your hands to rub everything together, and then place skin side down in the container.
• Cover and leave to marinade in the fridge for 30 minutes minimum, 2 hours is the best amount of time.
• Once the chicken has marinated, place on the grill / BBQ and turn frequently until the juices run clear from the thickest part of the chicken meat (the breast and thick part of the legs).
• For larger chickens, place in a preheated oven, at 190 C / 375 F Gas 5, covered with aluminium foil for 25 minutes and then place on the grill / BBQ and cook as normal. or continue cooking in the oven until cooked if you are not grilling.
• Serve with my Chinese Style Sweet n Sour Salad and baby Garlic Potatoes!

SPICED TURMERIC & LEMON BBQ CHICKEN

Steps:

• Start by spatchcocking your chicken. Place the chicken, breast side down, onto a chopping board. Then, with a pair of kitchen scissors cut down either side of the backbone, removing it completely. Turn the chicken over, breast side up, then press down into the middle, with the palm of your hand, until you feel it flatten out like an open book. Cut 2 to 3 slashes into the thighs, to reveal the meat; this will help the chicken cook quickly and evenly.
• To make the marinade, melt the butter in a small pan or microwave. Peel and roughly chop the garlic and ginger and place in a blender. Add the turmeric and cinnamon, and finely grate in the lemon zest. Squeeze in the juice from half the lemon, discarding any pips. Pick the coriander leaves and keep to one side, then roughly chop the stalks and add these to the blender too.
• Add a good pinch of salt and pepper and pour in the butter and a tablespoon of olive oil. Blitz until you have a vibrant paste, if it is a little thick, add a glug more oil.
• Spoon the marinade over the chicken and rub it in all over, working it into all the nooks and crannies. If you are marinating in advance, cover the chicken and pop it in the fridge until needed.
• When you're ready to cook the chicken, preheat your oven to 190ºC/375ºF/gas 5. Place the chicken in a snug-fitting roasting tray and spoon over any marinade that may have fallen off.
• Cover the tray tightly with foil and pop in the oven for 1 hour. The chicken should be cooked through but not golden or crispy.
• While it is cooking, trim the spring onions and finely slice. Halve, deseed and finely slice the chilli, and roughly chop the coriander leaves. Toss them all together in a bowl and squeeze over the remaining lemon juice. Keep to one side.
• Now is the time to stoke your barbecue, or when the chicken is almost ready, place a griddle pan on a high heat and get it nice and hot.
• Remove the chicken from the tray and place it skin-side down on the barbecue or griddle. Baste it with any juice from the tray and drizzle it all over with the honey. Griddle it until you have crispy, golden skin.
• Serve the chicken scattered with the green garnish, and a side of dressed garden leaves.

GRILLED LEMON CHICKEN

Steps:

• Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
• Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
• Skewer with wooden sticks.

GRILLED LEMON CHICKEN

Steps:

• In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
• Preheat grill for high heat.
• Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

LEMON BARBECUED CHICKEN

Steps:

• Whisk together the first 10 ingredients. Add onion; set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate at least 8 hours or overnight, turning occasionally. , Drain and discard marinade. Grill the chicken, covered, over indirect medium heat for 45 minutes or until juices run clear, turning and basting with reserved marinade every 8-10 minutes., To bake chicken: After marinating, place chicken in a greased 15x10x1-in. baking pan. Pour the remaining marinade over the chicken. Bake, uncovered, at 350° for 1-1/4 hours or until juices run clear, basting occasionally.

LEMON BARBECUE CHICKEN

Steps:

• Mix first 7 ingredients in a glass baking dish.
• Trim chicken of any fat.
• Place chicken in marinade and let sit at least 1 hour, or more.
• Grill 12-14 minutes or until done.

LEMON BARBECUED CHICKEN - DIABETIC FRIENDLY

Steps:

• Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano in a small bowl. Gradually stir in the lemon juice, followed by the oil and chopped green onions.
• Brush the mixture over the chicken pieces. Cover and marinate in the refrigerator for at least 2 hours.
• Prepare a charcoal grill or gas grill.
• Remove the chicken from the marinade and place skin side down on the grill. (Set 3 to 6 inches from charcoal that has reached the light gray ash stage).
• Cook 30 minutes for breast halves and 40 minutes for thighs, turning every 10 to 15 minutes.
• Serving size: 1 breast half or 1 leg and 1 thigh.

GARLIC-LEMON ROTISSERIE CHICKEN

Steps:

• Gather the ingredients.
• Preheat grill for high heat and arrange for rotisserie cooking . Remove fat found in the chicken cavity.
• Rub chicken with half of the garlic and then with half of the lemon.
• Combine the ingredients for the rub and apply some of it onto the outside of the chicken.
• Place the remaining lemon half and remaining garlic half inside the chicken.
• Truss the chicken.
• Brush the chicken's outside with oil.
• Add the remaining rub mixture on the outside.
• Securely place the chicken onto the spit.
• Cook the chicken until skin is a deep golden-brown color and meat is cooked through, for about 75 to 90 minutes. The internal temperature of the chicken should be between 165 F to 170 F/75 C when an instant-read thermometer is inserted in the thickest part of the thigh away from the bone.
• Transfer the chicken to a large platter and cover it loosely with aluminum foil. Allow chicken to rest for 5 to 7 minutes before carving.
• Enjoy.

APPLEBEE'S CEDAR GRILLED LEMON CHICKEN COPYCAT RECIPE

Steps:

• In a large bowl, mix together the lemon juice, olive oil, salt, pepper, and garlic powder. Add in the chicken breasts and make sure that they are well-coated in the marinade mixture. Cover with a plastic wrap and refrigerate for at least 30 minutes, or overnight.
• About 1-2 hours before grilling, soak the cedar plank in water (or add a splash of apple juice for extra flavors).
• Preheat your grill on medium heat and lightly oil the grill grate. Once preheated, place the soaked cedar plank on the grate over direct heat. Place the marinated chicken breasts directly on the cedar plank.
• Close the grill lid and cook for 10 minutes, turning the chicken breast every 2.5 minutes. Don't be nervous if the cedar planks smoke while the chicken is cooking, this is good! Just close the grill lid as much as possible, and only open when you need to check and flip the chicken breasts.
• Right before serving, remove the cedar plank from underneath the chicken and grill the chicken breasts directly on the grill grate on high heat until grill marks appear.
• Your Cedar Grilled Lemon Chicken is ready to serve. Slice the chicken and pair with your sides of choice. ENJOY!