HONEY GRILLED CHICKEN
Grilled chicken with a sweet kick.
Provided by Johanna Van Ness
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat a grill for medium heat.
- Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts.
- Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 23.9 g, Cholesterol 82.5 mg, Fat 8.6 g, Fiber 0.1 g, Protein 24.7 g, SaturatedFat 4.4 g, Sodium 100.7 mg, Sugar 23.3 g
GRILLED HONEY-LEMON CHICKEN
Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw.
Provided by Autumn Pumpkin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 10 g, Cholesterol 60.8 mg, Fat 16.6 g, Fiber 1.8 g, Protein 23.5 g, SaturatedFat 1.7 g, Sodium 1045 mg, Sugar 4.6 g
GRILLED SPATCHCOCKED CHICKEN WITH HONEY, CHILE AND LEMON
This recipe fulfills the fantasy of grilled chicken that is both juicy and charred. Spatchcocking and slashing the bird allow it to cook evenly and remain succulent as the spiced honey and lemon marinade caramelizes into a golden crust. A low-temperature grill and attentive flipping are essential to cooking the bird through without singeing the outside. Pay close attention to the skin during the first few minutes of cooking to make sure the grill isn't too hot, then turn and baste regularly to cultivate bronzed, savory-sweet skin.
Provided by Clare de Boer
Categories dinner, poultry, main course
Time 14h
Yield 4 servings
Number Of Ingredients 14
Steps:
- The day before cooking, spatchcock and season the chicken: Remove the spindly wing tips by cutting through the first wing joint with heavy-duty kitchen scissors. Lay the chicken breast side down. Using the scissors again, snip along both sides of the spine to remove it. (Reserve or freeze the spine for stock.) Open up the chicken and flip it over, placing it breast up and with the legs toward you on your cutting board. With one palm on top of the other in the center of the breast, press down until you feel the cartilage crack and the bird lies flat.
- Use the tip of a sharp knife to make three parallel slices in each breast, then three in each leg; each incision should go down to the bone and be about 3 inches long. Rub the sea salt all over, including in the incisions, seasoning more heavily on the underside of the bird.
- In a small bowl, mix the juice of 2 1/2 lemons with the honey, oregano, chile flakes and pepper. Pour 1/3 cup of this marinade over the chicken and refrigerate the remaining marinade for grilling.
- Trim the ends of the 1/2 lemon, then slice it into 12 very thin half-moons and remove any seeds. Tuck the lemon slices into each of the incisions on the chicken, sliding the cut side in and leaving the peel exposed.
- Place the chicken on a rimmed baking sheet, breast side up, and refrigerate, uncovered, for at least 12 or up to 24 hours.
- Two hours before cooking the chicken, take it out of the fridge to come to room temperature.
- Prepare the grill: Clean the grate thoroughly and light the coals. The bird should cook over low, indirect heat. The coals are ready when they're gray and dusty, rather than glowing red.
- Place the bird on the grill, breast side down, discarding any liquid left behind. Watch your chicken like a hawk for the first few minutes and flip the bird if the skin starts to char. When the chicken is lightly colored, or after 10 minutes, flip it over and baste with the reserved marinade. Close the lid on the grill and cook for 40 to 50 minutes more, flipping and basting the chicken every 10 minutes.
- Meanwhile, prepare the chickpeas: Using a mortar and pestle, crush the garlic, oregano and 1/2 teaspoon sea salt. When it's a chunky paste, stir in olive oil and lemon. In a large shallow serving bowl, toss the chickpeas with 1/4 cup dressing and season to taste with sea salt. (Reserve the remaining dressing for the chicken.)
- When the chicken has been cooking for 60 minutes, take its temperature: The meat should feel firm and an instant-read thermometer should read 165 degrees when inserted near the bone of the thickest part of the breast and leg. The chicken may need another 5 to 10 minutes grilling with the lid closed. If you want more char on the breast, cook breast side down; if there is enough color, continue to cook breast side up.
- Once the chicken is cooked, set it on top of the chickpeas. If you have any remaining baste, pour it over the bird. Let it rest for 10 minutes before carving on a cutting board.
- Use a large knife or cleaver to remove both thighs and legs. Separate both breasts, then cut each in half crosswise, creating 8 pieces. Place the chicken pieces back on the chickpeas and drizzle the chicken with the reserved oregano dressing. Cut the remaining lemon into quarters for squeezing on top, and dollop with Greek yogurt, if desired.
LEMON GRILLED CHICKEN
"My mother relied on this recipe when I was growing up," recalls Ellen Seidl of Norfolk, Nebraska. "Its mild lemon taste reminds me of summertime."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Remove 1/4 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade from chicken. Grill, covered, over medium heat for 20 minutes. Baste with reserved marinade. Grill 20-30 minutes longer or until a thermometer reads 170°, basting and turning several times.
Nutrition Facts :
HONEY LEMON GRILLED CHICKEN
Make and share this Honey Lemon Grilled Chicken recipe from Food.com.
Provided by 919690
Categories Weeknight
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix together all ingredients. Set aside 1/4 cup for basting. Marinade chicken for 30 minutes in refrigerator.
- Preheat grill place chicken on grill indirect heat. 6-8 min each side. basting occasionally.
- Serve with a drizzle of honey.
- Next day leftovers great on a salad for lunch.
Nutrition Facts : Calories 211.4, Fat 18.3, SaturatedFat 2.5, Sodium 335.4, Carbohydrate 13.7, Fiber 0.7, Sugar 10.4, Protein 0.6
GRILLED LEMON-HONEY CHICKEN BREASTS
Categories Chicken Marinate Kid-Friendly Backyard BBQ Lemon Summer Grill Grill/Barbecue Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place chicken breasts in shallow dish. Mix onion, lemon juice, vegetable oil, honey and soy sauce in small bowl. Pour 1/2 cup onion mixture over chicken; turn to coat. Let stand 1 hour at room temperature or refrigerate up to 4 hours.
- Pour remaining onion mixture into small saucepan. Boil until slightly reduced and thickened, about 2 minutes; reserve for glaze.
- Prepare barbecue (medium-high heat). Brush grill rack with oil. Remove chicken from marinade, shaking off excess. Sprinkle chicken with salt and pepper. Grill chicken until cooked through, brushing occasionally with reserved marinade glaze, about 8 minutes per side. Transfer to plates and serve.
More about "grilled honey lemon chicken recipes"
GRILLED HONEY LEMON CHICKEN RECIPE {15 MINUTES}
From kitchenlaughter.com
Cuisine AmericanTotal Time 30 minsCategory Main CourseCalories 258 per serving
- This is optional. Lay a chicken breast between two layers of saran and pound it flat using a butcher's mallet or a rolling pin. The flattening process will tenderize the chicken, allow it to absorb more of the marinade, and grill faster.
GRILLED HONEY LEMON CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
5/5 (35)Total Time 1 hr 25 minsCategory Main CourseCalories 362 per serving
- Place chicken in a large resealable plastic bag. Add half of the sauce mixture and seal the bag. Chill at least 1 hour or overnight. Reserve remaining sauce.
- Preheat grill to medium heat. Remove chicken from bag and discard the bag and marinade. Place chicken on grill and cook 5-7 minutes on each side until cooked through.
- While chicken is cooking (or immediately afterwards) add reserved sauce to small sauce pan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 5-6 minutes.
HONEY LEMON GRILLED CHICKEN RECIPE - HAPPY FOODS …
From happyfoodstube.com
5/5 (6)Total Time 40 minsCategory Dinner, LunchCalories 567 per serving
- Season each chicken thigh well with grill seasoning (about 2/3 of a teaspoon per side) and place them in a large zip-lock bag or a bowl/casserole dish. Pour marinade over and cover the dish (or close the bag) with cling film.
- Refrigerate for 3+ hours, best overnight before grilling. It will take about 12-15 minutes per side. Check the readiness with thermometer or cut one in half. The chicken should not be pink anymore.
GRILLED HONEY LEMON CHICKEN - CATZ IN THE KITCHEN
From catzinthekitchen.com
GRILLED HONEY LEMON CHICKEN RECIPE - TABLESPOON.COM
From tablespoon.com
HONEY LEMON BASIL GRILLED CHICKEN - OH SWEET BASIL
From ohsweetbasil.com
LEMON PEPPER CHICKEN WINGS RECIPE | DIETHOOD
From diethood.com
PECAN CRUSTED CHICKEN | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
GRILLED HONEY-LEMON CHICKEN | RECIPE CART
From getrecipecart.com
RON'S IGA - RECIPE: GRILLED LEMON ROSEMARY CHICKEN
From rons.iga.com
GRILLED HONEY-LEMON CHICKEN SHISH KABOBS RECIPE - MELANIE COOKS
From melaniecooks.com
GRILLED HONEY-LEMON CHICKEN - STAGE.ELEMENT.ALLRECIPES.COM
From stage.element.allrecipes.com
GRILLED HONEY LEMON BASIL CHICKEN THIGHS - RECIPEMAGIK
From recipemagik.com
WHOLE GRILLED HOT-HONEY LEMON CHICKEN | FOODTALK
From foodtalkdaily.com
KETO CHICKEN THIGH RECIPES: 15 QUICK & EASY KETO CHICKEN THIGH …
From eatwell101.com
LEMON-HONEY GRILLED CHICKEN RECIPE FROM H-E-B
From heb.com
LEMON HONEY DIJON GRILLED CHICKEN – MODERN HONEY
From modernhoney.com
BEST MOROCCAN GINGER-LEMON CHICKEN SKEWERS RECIPE - HOW TO …
From 177milkstreet.com
HONEY AND LEMON CHICKEN DRUMETTES RECIPE - RECIPEZAZZ.COM
From recipezazz.com
HONEY, LEMON & ROSEMARY GRILLED CHICKEN RECIPE - TWO PEAS
From twopeasandtheirpod.com
CREAMY LEMON ORZO – MODERN HONEY
From modernhoney.com
BAKED KOREAN CHICKEN WINGS - EASY CHICKEN RECIPES
From easychickenrecipes.com
You'll also love