Time 45m Yield 4 Number Of Ingredients 8 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.
Time 1h30m Yield 4 to 6 Number Of Ingredients 12 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.
Time 55m Yield 6 servings. Number Of Ingredients 12 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.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 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.
Time 40m Yield 4 servings Number Of Ingredients 6 Steps:
Stir the stock, lemon juice, basil, thyme and black pepper in a small bowl. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 35 minutes or until it’s cooked through, turning the chicken over halfway through grilling and brushing often with the stock mixture. Discard the remaining stock mixture.
Yield 8 to 10 servings Number Of Ingredients 6 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.
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.
Time 25m Yield 6 servings. Number Of Ingredients 10 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.
Time 40m Yield 6 serving(s) Number Of Ingredients 9 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.
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.
More about “lemon barbecued chicken recipes”
Number Of Ingredients 6 Steps:
Blend lemon juice, oil, garlic, and rosemary leaves in a blender until rosemaryis finely chopped. Divide chicken pieces between twolarge resealable plastic bags, and set intwo large bowls (to catch any drippings).Divide rosemary marinade between bags.Marinate chicken in refrigerator, turningbags occasionally, 8 to 12 hours. Removechicken pieces from bags,reserving marinade in a bowl. TOGRILL:Place rosemary sprigs oncoals(if using a charcoal grill) or on lower rack (if using a gas grill); heat grill until medium-hot. Grill chicken pieces (onupper rack, if using a gas grill), skin sidesup, basting with reserved marinade andsprinkling with 2 1/4 teaspoons salt, 15 minutes (move pieces around grill so as notto char). Turn pieces over; continue togrill, sprinkling with 2 1/4 teaspoons saltand squeezing juice from 2 lemon halvesover chicken, until golden brown andcooked through, 15 to 30 minutes more.TO ROAST:Preheat oven to 425 degrees, withracks in upper and lower thirds. Dividethe rosemary sprigs between two largerimmed baking sheets, spreading intoa single layer on each. Place 6 chickenpieces on each sheet; sprinkle with 2 1/4teaspoons salt. Roast in upper and lowerthirds of oven, basting twice with reservedmarinade, 20 minutes. Switch position ofsheets. Squeeze juice from 2 lemon halvesover chicken; sprinkle with 2 1/4 teaspoonssalt. Continue to roast until golden andcooked through, 20 to 25 minutes more. Discard any unused marinade. Loosely tent chicken with foil, and let stand10 minutes. Cut chicken legs from thighs,and halve breasts crosswise. Arrange chicken on a large platter;garnish with rosemary sprigs and remaining 6 lemon halves.
