Lemon Oregano Marinade For Poultry Recipes

Steps:

• Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Mix ingredients in a small bowl.
• Marinate chicken or turkey for several hours prior to broiling, grilling, or barbecuing.

Steps:

• In a large resealable plastic bag, add the lemon zest and juice, oregano, 1 1/4 teaspoons salt and 1 tablespoon of the oil. Massage the bag to combine the ingredients. Add the chicken breasts, seal the bag and massage the marinade evenly into the chicken. Lay the bag flat with the chicken breasts all flat in the bag and let the air out of the bag. Using a small skillet, flat mallet or even the heel of your hand, pound the chicken to flatten slightly. It should be 1/2 to 3/4 inch thick. Marinate in the refrigerator for at least 4 hours and up to 10 hours.
• Remove the chicken from the refrigerator 15 minutes before cooking.
• Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil to the hot skillet and swirl to coat the bottom. Add the chicken, smooth side down, and place something heavy on top of the chicken (a brick wrapped in aluminum foil or small cast-iron skillet works well here). Cook until deep golden brown on the first side, about 5 minutes. Remove the weight and flip the chicken. Continue to cook on the second side until it is firm to the touch and an instant-read thermometer inserted in the thickest part reads 160 degrees F, about 5 minutes more. Remove to a plate to rest. Add 1/3 cup of water to the skillet to deglaze. Pour the juices over the rested chicken to serve.

Steps:

• Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 30 minutes, turning bags occasionally.
• Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees when inserted into thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
• Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Place chicken breast halves into prepared baking dish. Whisk lemon juice, honey, olive oil, garlic, and oregano together in a bowl and pour the mixture over chicken breasts.
• Bake in the preheated oven until chicken is no longer pink inside, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads 180 degrees F (80 degrees C), about 45 minutes. Baste chicken with pan juices every 15 minutes while baking.

Steps:

• Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking.
• Discard excess fat from chicken and season with remaining 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.
• To cook chicken using a charcoal grill:
• Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
• When charcoal turns grayish white (15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken legs in 3 batches on lightly oiled grill rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to a tray.
• Put all browned legs on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (flesh will no longer be pink when cut near joint), 15 to 25 minutes more. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
• Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes. (They will not be grayish white yet but will give off enough heat with other briquettes to maintain correct cooking temperature.)
• Sear chicken breasts, starting with skin sides down, in 2 batches on rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to tray.
• Put all browned chicken breasts on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), 12 to 15 minutes more. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
• Grill lemon slices on rack over coals, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.
• To cook chicken using a gas grill:
• Preheat all burners on high, then adjust heat to moderately high. Turn off 1 burner and arrange chicken legs on lightly oiled rack above it. Cook, covered with lid, turning legs once, until cooked through, about 40 minutes total. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
• Cook chicken breasts on rack above unlit burner, covered with lid, turning once, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), about 30 minutes total. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
• Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.

Steps:

• Combine oil, lemon juice, oregano, and 1 teaspoon salt and 1/2 teaspoon pepper. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add chicken and toss to coat. Refrigerate 8 hours (or up to overnight).
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with chicken, others with tomatoes, and others with bread. Season with salt and pepper. Grill bread skewers for about 3 minutes, tomato skewers for 3 to 6 minutes, and chicken skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.

Steps:

• In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.