LEMON AND THYME GRILLED CHICKEN BREASTS
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
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
LEMON THYME CHICKEN
Buttered onions are a great addition to this easy lemon chicken recipe. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. -Kay Shimonek, Corsicana, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken. , In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. , In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.
Nutrition Facts : Calories 308 calories, Fat 14g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 647mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
GRILLED CHICKEN BREASTS WITH LEMON-THYME SAUCE
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
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.
BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC
Steps:
- Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
- Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
- Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.
GRILLED LEMON PEPPER CHICKEN BREASTS WITH THYME GREMOLATA
Categories Chicken Marinate Quick & Easy Low Cal Backyard BBQ Lemon Grill Chill Grill/Barbecue Thyme Gourmet
Yield Serves 6
Number Of Ingredients 11
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.
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- 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 ¼ 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°, 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 ½" 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 ½ cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.
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