GRILLED CHICKEN WITH LEMON AND OREGANO
This grilled chicken is juicy and delicious and the skin is nice and crispy, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 518 g, Fat 37 g, Protein 42 g
GRILLED CHICKEN WITH LEMON, GARLIC, AND OREGANO
Categories Chicken Citrus Garlic Poultry Low/No Sugar Summer Grill/Barbecue Gourmet
Yield Makes 16 servings
Number Of Ingredients 9
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.
GRILLED CHICKEN WITH OREGANO AND LEMON
This simple weeknight supper gets a sunny lift from lemon and fresh oregano and a crunch from hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a medium bowl, combine chicken, garlic, and oregano sprigs. Add lemon quarters, squeezing juice into bowl as you go; season with salt and pepper. Cover with plastic wrap and refrigerate 30 minutes.
- Set a medium pot of salted water to boil. Heat grill pan or grill to medium-high. Clean and lightly oil hot grill. Remove chicken from marinade and grill until cooked through, about 3 minutes total, flipping once. Transfer cutlets to a platter and tent with foil to keep warm.
- Meanwhile, cook orzo according to package instructions. Drain orzo and transfer to a medium bowl. Stir in chopped oregano, 1 tablespoon lemon juice, oil, and hazelnuts; season with salt and pepper. Serve chicken and orzo with lemon wedges if desired.
Nutrition Facts : Calories 364 g, Fat 11 g, Fiber 2 g, Protein 30 g
GREEK-STYLE GRILLED CHICKEN WITH OREGANO, GARLIC, LEMON, AND OLIVE OIL RECIPE
A whole chicken gets the Greek treatment with a simple marinade of olive oil and lemon along with plenty of garlic and oregano. The key to the juiciest meat and crispest skin? Butterflying the chicken and cooking it low and slow before finishing with a sear to crisp up the skin.
Provided by J. Kenji López-Alt
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
- Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Meanwhile, split remaining lemon in half and place on hotter side of grill, cut side down. Grill until well browned, about 5 minutes. Carve chicken, drizzle with remaining vinaigrette, and serve immediately with grilled lemon halves.
Nutrition Facts : Calories 557 kcal, Carbohydrate 6 g, Cholesterol 273 mg, Fiber 1 g, Protein 51 g, SaturatedFat 10 g, Sodium 897 mg, Sugar 1 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g
LEMON AND GARLIC GRILLED CHICKEN THIGHS
Marinate chicken thighs in lemon, garlic and fresh oregano to make a great weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Prepare an outdoor grill for medium heat.
- Whisk the oil, oregano, lemon zest and juice and garlic in a large bowl. Add the chicken, toss to coat and set aside for 10 minutes at room temperature.
- Remove the chicken from the marinade and pat dry and sprinkle generously with salt and pepper.
- Lightly oil the grill grates and grill the chicken, skin-side down, until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes before serving. Serve with a green salad.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
GRILLED CHICKEN WITH ROASTED GARLIC-OREGANO VINAIGRETTE AND GRILLED FINGERLING POTATOES
Steps:
- Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.
- Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.
- Heat the grill to medium.
- Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.
LEMON CHICKEN OREGANO
This is a tasty, tender recipe that can be broiled in the oven or cooked on the grill.
Provided by ROSYRD
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h20m
Yield 4
Number Of Ingredients 7
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).
Nutrition Facts : Calories 191.8 calories, Carbohydrate 2 g, Cholesterol 64.6 mg, Fat 9.5 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 1.7 g, Sodium 347.5 mg, Sugar 0.4 g
WHOLE GRILLED CHICKEN WITH LEMON AND GARLIC
Absolutely divine. This recipe comes from Weber's Big Book of Grilling, which is our grill bible. Be sure when you truss the bird that you secure the cavity and the neck with a pin of some sort, otherwise the wine and lemon juice will just come right back out when you pour it in. Also, make sure your grill really is at a medium heat, otherwise the skin will char. The prep time listed here includes the time it takes to roast the garlic.
Provided by 2hot2handle
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- To roast the garlic, remove papery outer sking from the head and cut about 1/2 inch off the top to expose the cloves. Drizzle with olive oil and grill or bake at 350 until the cloves are soft (30-40 minutes).
- To make the paste, squeeze the roasted garlic from the individual cloves into a small bowl. Add the lemon zest, 1 tablespoons of the lemon juice, rosemary, salt and pepper. Mix well.
- Remove and discuard the neck and giblets. Rinse the chicken inside and out under cold water and pat dry with paper towels. Loosen the chicken skin gently with your fingers and spread half of the roasted garlic paste under the skin on the breast.
- Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs. Truss the chicken with cotton string. Pour the remaining 1 tablespoons of lemon juice and the wine (carefully) into the cavity.
- Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.
- Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 degrees in the breast, about 1 1/4 - 1 1/2 hours. Halfway through grilling, slide three lemon slices under the string on top of the breasts (optional).
- Transfer the chicken to a platter, cover loosely with foil and allow to rest for 10 minutes before removing the string and carving. Serve warm.
Nutrition Facts : Calories 768.8, Fat 54.2, SaturatedFat 15.3, Cholesterol 243.8, Sodium 666.7, Carbohydrate 6.2, Fiber 0.5, Sugar 0.5, Protein 58.3
GRILLED LEMON-GARLIC CHICKEN
This grilled lemon-garlic chicken recipe is easy to make and full of flavor. It is a family favorite. Nothing like a bottle from the store; 100 times better.
Provided by ReachtotheStars
Categories BBQ & Grilling Chicken
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.
Nutrition Facts : Calories 626.6 calories, Carbohydrate 6.6 g, Cholesterol 64.6 mg, Fat 56.8 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 8.2 g, Sodium 350.3 mg, Sugar 1.6 g
GRILLED LEMON-OREGANO CHICKEN DRUMSTICKS
Provided by Maria Helm Sinskey
Categories Chicken Citrus Fruit Herb Poultry Marinate Fourth of July Picnic Kid-Friendly Low Cal Father's Day Backyard BBQ Dinner Lunch Lemon Tailgating Family Reunion Poker/Game Night Grill Grill/Barbecue Party Oregano Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk first 6 ingredients in small bowl. Season to taste with freshly ground black pepper. Pour marinade into 1-gallon resealable plastic bag; add chicken and seal. Turn bag to coat chicken. Marinate at room temperature 30 minutes or in refrigerator up to 2 days, turning occasionally.
- Prepare barbecue (medium-high heat). Place chicken, with some marinade still clinging, on grill rack; grill chicken until cooked through and golden brown on all sides, turning frequently, about 30 minutes. Transfer to plates and serve.
DAD'S LEMONY GRILLED CHICKEN
Lemon juice, onions and garlic add tangy flavor to chicken when firing up the grill. -Mike Schulz, Tawas City, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the first 5 ingredients until blended; stir in onions. Pour 1-1/2 cups marinade into a large shallow dish. Add chicken and turn to coat. Cover; refrigerate overnight. Cover and refrigerate remaining marinade., Prepare grill for indirect heat. Drain chicken, discarding marinade in dish. Place chicken on grill rack, skin side up. Grill, covered, over indirect medium heat 15 minutes. Turn; grill until a thermometer reads 170°-175°, 15-20 minutes longer, basting occasionally with reserved marinade.
Nutrition Facts : Calories 528 calories, Fat 39g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 318mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 38g protein.
GRILLED GREEK LEMON OREGANO CHICKEN WINGS
I adapted an old recipe for whole grilled chickens into a wing version for tailgating parties. You can marinade the chicken pieces ahead of time and transport to cooking site.
Provided by Mama Cee Jay
Categories Chicken
Time 2h19m
Yield 24 pieces, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place thawed chicken wings into gallon size zip top bag.
- Combine olive oil, lemon juice, oregano, garlic, salt and pepper in a small mixing bowl. Pour over chicken pieces and seal bag. Refrigerate chicken pieces for at least two hours, turning over at least once during this time.
- Preheat gas grill on high for five minutes.
- Remove chicken pieces from marinade and place onto baking sheet lined with paper towels. Discard excess marinade.
- Turn inside burners to medium low while leaving outside burners on high. Place chicken pieces on middle of grill skin side up. Cover and cook for 7 minutes. Turn pieces over and cook for another 5-7 minutes or until meat thermometer indicates 170 degrees F.
- Serve while hot and juicy! Enjoy!
Nutrition Facts : Calories 595.2, Fat 45.4, SaturatedFat 11.4, Cholesterol 174.8, Sodium 603.4, Carbohydrate 4.8, Fiber 2, Protein 42.2
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