Time 1h Yield 2 to 3 servings Number Of Ingredients 9 Steps:
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
Time 1h Number Of Ingredients 6 Steps:
Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.
Time 25m Yield 4 Number Of Ingredients 9 Steps:
Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate. Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.
Time 4h15m Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Preheat the grill to medium-high heat. Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag. Using kitchen shears, cut down both sides of the chicken’s backbone and remove the backbone. Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack. Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving. Serve the chicken on a bed of arugula with lemon slices.
Time 3h15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Mix Lea & Perrins chicken marinade, lemon juice, olive oil, salt, sun-dried tomato, garlic, and basil leaves into a bowl. Place chicken in a zipper type plastic bag. Pour marinade over chicken. Remove as much air as possible. Let sit in marinade for 3 hours, or even overnight in the refrigerator. Remove chicken from marinade. Place on a grill heated to medium heat. Pour a little of the bag marinade on each chicken piece; discard the rest. Grill until done.
Time 1h Yield Four servings Number Of Ingredients 7 Steps:
In a stainless-steel or ceramic bowl, combine the crushed garlic, rosemary, lime juice, olive oil, salt and pepper. Place the chicken in the mixture, making sure that it is well covered with the mariande. Cover the bowl and refrigerate overnight. Preheat the oven to 400 degress, or if using a grill, light the coals. Place a cast-iron skillet over high heat until it smokes. Remove the chicken from the marinade, pat it dry with paper towels and reserve the marinade. Place the chicken, skin side down, in the hot pan. Press a weight on the bird and sear for 5 minutes. Remove the pan from heat; remove weight. If using the oven, roast the chicken, still in the skillet and skin side down, for 15 minutes, basting twice with the excess marinade. Turn over, rebaste and roast an additional 20 minutes. If using a grill, sear the chicken on the top of the stove as above. Remove from the skillet and place on a grill very close to the white coals, skin side down, for 20 minutes. Turn over, cover the grill and continue cooking for 20 to 30 minutes, or until the thigh juices run clear when pricked with a fork. Baste the chicken frequently with the extra marinade.
Time 3h40m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In blender or food processor, combine all ingredients except chicken. Process until herbs are finely minced. Place chickens in large shallow dish and pour marinade over them. Cover and refrigerate several hours or overnight, turning several times. Grill chicken over medium-hot coals, turning several times and basting with marinade, until crisp and browned, about 40 minutes.
Time 45m Number Of Ingredients 17 Steps:
Preheat oven to 350. Combine the flour, garlic salt, pepper, basil, oregano, and Italian Seasoning. Dip each chicken breast in the flour mixture and coat well. In a large skillet, heat 5 Tablespoons oil until hot. Place the breaded chicken in the oil until each side is golden. Don’t cook all the way through, it will finish cooking in the oven. Line a cookie sheet with aluminum foil and spray with non stick cooking spray. Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through. Set aside until ready to use. While the chicken is baking, prepare the noodles as directed on package. Wipe the skillet with some paper towels and add the remaining 2 tablespoons of olive oil. Cook the garlic and diced red pepper for about 3 minutes. Stir in 1 tablespoon of corn starch and stir constantly for one minute. Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken. This takes about 3-4 minutes. In a separate small bowl, whisk together the heavy cream and the rest of the cornstarch. Add the spinach, and milk to the skillet. Bring this to a simmer and continue to cook until spinach starts to soften and go a dark green color. Stir in the cheese. Top the noodles with the breaded chicken and spoon the sauce on top. Enjoy!
