Marinated Lemon Chicken Breasts Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Steps:

• In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.
• Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.
• Preheat the oven to 350 degrees F.
• Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.

Steps:

• FOR THE MARINADE & CHICKEN: In a large bowl, combine 3 cloves of garlic (minced), oil, sugar, rosemary, thyme, zest, salt & pepper.
• Add chicken & toss until chicken is well coated, then cover & refrigerate overnight or up to 24 hours.
• FOR THE SAUCE: In a medium bowl, whisk together lemon juice, olive oil, vinegar, honey mustard, salt & pepper.
• Preheat grill, then place chicken on grill rack & grill for 16 minutes, turning once.
• Baste chicken with lemon juice mixture, then grill 8 more minutes, turning & basting twice, until an instant-read meat thermometer inserted into thickest part of breast registers 165 degrees F.
• Discard extra marinade & basting sauce.

Steps:

• Process the first 7 ingredients in a blender or food processor until smooth, scraping down sides of the bowl frequently; remove about 1/4 cup of the mixture to a small bowl, cover and refrigerate.
• Place the chicken breasts in a shallow glass dish; pour the marinade over and toss using clean hands to coat the chicken with marinade.
• Place in the refrigerator for about 2-3 hours, turning the bag occasionally.
• Remove the chicken and discard the marinade.
• Season the chicken with seasoned salt and more black pepper.
• Grill or broil the chicke breasts until completely cooked, basting frequently with the reserved 1/4 cup lemon marinade.

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.