Lemon Basil Marinade For Chicken Recipes

Steps:

• Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.
• Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.
• Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.
• Preheat grill to medium-high heat or about 400 degrees F.
• Remove chicken from marinade and discard marinade.
• Grill for 4 to 6 minutes per side or until cooked through.
• Transfer to serving plate and garnish with additional basil, if desired.

Steps:

• Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
• Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
• Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat butter and oil over medium heat. Brown chicken on both sides. Remove from pan., Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half., Stir in cream, basil and thyme. Add chicken; return to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Serve with pasta.

Steps:

• Preheat the oven to 400 degrees F. Place the chicken in a baking dish; sprinkle both sides with salt and pepper and arrange skin side up. Loosen the skin from each chicken breast and slip a basil leaf between the skin and the meat. Add the garlic to the baking dish. Place a slice of lemon on top of each piece of chicken. Drizzle with oil. Bake, basting occasionally with pan juices and turning the chicken and the baking dish occasionally so the chicken browns evenly, 35 to 40 minutes. If using a whole chicken, the baking time will be about 50 minutes. To serve, place a browned lemon slice and garlic clove on top of each portion of chicken.

Steps:

• Mix and pour over chicken. Allow to marinate for 2 or more hours.

Steps:

• Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
• Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Wash chicken breasts and pat dry with paper towels. Trim and discard fat. Tenderize chicken with a meat mallet. Rub 1 tablespoon olive oil on each breast, lightly covering both front and back. Season with salt, pepper, and garlic powder and set on the prepared baking sheet.
• Squeeze juice from one lemon half over the chicken breasts. Sprinkle with basil. Cut 2 slices of lemon from the remaining half and set 1 slice on each breast. Reserve remaining lemon for another use.
• Bake in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, cover with foil, and allow to rest for 7 minutes before serving.

Steps:

• In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
• Remove meat from marinade; discard marinade. Cook meat as desired.

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6-8 minutes on each side or a thermometer reads 170°, basting occasionally with reserved marinade.