Best 11 Broiled Chicken With Lemon And Thyme Recipes

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Immerse yourself in a delightful culinary journey with our collection of delectable broiled chicken recipes, each offering a unique symphony of flavors that will tantalize your taste buds. From the zesty and aromatic Broiled Lemon and Thyme Chicken, perfect for a refreshing and flavorful meal, to the succulent Broiled Chicken with Garlic and Herbs, bursting with savory goodness, our recipes cater to every palate.

Indulge in the classic Broiled Chicken with Rosemary and Olive Oil, a timeless dish that embodies simplicity and elegance. For a touch of smokiness, try the Broiled Chicken with Paprika and Chipotle, where the smoky paprika and chipotle peppers create a vibrant and slightly spicy flavor profile. And for a sweet and tangy twist, the Broiled Chicken with Orange and Honey will surely impress with its citrusy and slightly caramelized glaze.

Let's cook with our recipes!

LEMON THYME CHICKEN



Lemon Thyme Chicken image

Buttered onions are a great addition to this easy lemon chicken recipe. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. -Kay Shimonek, Corsicana, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon butter
1/2 teaspoon dried thyme
1 cup chicken broth
3 tablespoons lemon juice
2 tablespoons minced fresh thyme

Steps:

  • In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken. , In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. , In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.

Nutrition Facts : Calories 308 calories, Fat 14g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 647mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

BROILED LEMON-GARLIC CHICKEN



Broiled Lemon-Garlic Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

2 lemons
2 tablespoons unsalted butter, at room temperature
2 to 3 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 half chickens (3 to 3 1/4 pounds total)

Steps:

  • Position an oven rack about 8 to 10 inches from the broiler and preheat. Grate the lemon zest and combine in a small bowl with the butter, garlic, 1/2 teaspoon salt, and pepper to taste. Mash with a fork to make a smooth paste.
  • With your fingers, gently loosen the skin on the chicken breasts, legs and thighs. Spread the flavored butter under the skin as evenly as possible. Halve the lemons and squeeze 2 halves over the chicken; season with salt and pepper.
  • Place the chicken skin-side up on a broiler pan (or a rack on a baking sheet). Position the halves about 2 inches apart with the thick parts of the legs facing the center. Arrange the remaining 2 lemon halves cut-side down next to the chicken.
  • Broil the chicken until the skin is light brown and crisp, about 8 minutes. If the chicken browns too quickly, lower the oven rack. Flip the chicken and the lemons and continue to broil until almost cooked through (a thermometer inserted into the thickest part will register 160 degrees), about 15 minutes. Remove the lemons, if browned; turn the chicken again and broil until the skin is brown and crisp and the thermometer registers 165 degrees, about 2 more minutes. Serve the chicken with the broiled lemons for squeezing on top.

Nutrition Facts : Calories 453, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 149 milligrams, Sodium 491 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 42 grams

LEMON THYME CHICKEN TENDERS



Lemon Thyme Chicken Tenders image

Sauteed chicken tenders get a flavor boost from fresh lemon and thyme. Great as a main meal or as a salad topper.

Provided by BEE_QUEEN

Categories     Meat and Poultry Recipes     Chicken

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 clove garlic, minced
6 sprigs fresh thyme, leaves stripped and chopped
1 tablespoon lemon zest
¼ cup lemon juice
salt and pepper to taste
1 pound chicken breast tenders
olive oil-flavored cooking spray

Steps:

  • Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
  • Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 2 g, Cholesterol 64.6 mg, Fat 9.5 g, Fiber 0.3 g, Protein 23.7 g, SaturatedFat 1.7 g, Sodium 56.8 mg, Sugar 0.4 g

LEMON AND THYME GRILLED CHICKEN BREASTS



Lemon and Thyme Grilled Chicken Breasts image

These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.

Provided by Melissa Clark

Categories     barbecues, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

4 (6-ounce) boneless, skinless chicken breasts
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped thyme leaves
4 garlic cloves, crushed and peeled
2 lemons, as needed
2 tablespoons extra-virgin olive oil, more as needed
Torn basil or mint leaves, as needed

Steps:

  • Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
  • Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
  • Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
  • Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams

GRIDDLED CHICKEN WITH LEMON & THYME



Griddled chicken with lemon & thyme image

A brilliant way to transform chicken breast in less than 20 minutes

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 6

4 skinless chicken breasts
1 lemon , grated zest and juice
2 tbsp extra-virgin olive oil , plus extra for drizzling
2 garlic cloves , crushed
¼ tsp dried thyme
hummus , kalamata, olives and lemon wedges, to serve

Steps:

  • Mix the chicken breasts with the lemon zest, 2 tbsp lemon juice, the olive oil, garlic and thyme.
  • Season, then cook on a heated griddle or on a barbecue for 4-5 mins each side. Serve the chicken with a generous dollop of hummus, a drizzle of olive oil, plus the olives and lemon wedges.

Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 34 grams protein, Sodium 0.21 milligram of sodium

GRILLED OR BROILED LEMON THYME CHICKEN BREASTS



Grilled or Broiled Lemon Thyme Chicken Breasts image

Cook time includes 30 minutes to marinate. This is also good if you substitute tarragon for the thyme. One tsp of dried thyme can be used instead of fresh. From Pillsbury.

Provided by joolzcd

Categories     Chicken Breast

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon fresh thyme, chopped
2 garlic cloves, minced
4 boneless skinless chicken breast halves

Steps:

  • Combine oil, lemon juice, thyme and garlic.
  • Place chicken in shallow dish and pour oil mixture over, turn to coat.
  • Cover and refrigerate 30 minutes.
  • Discard marinade.
  • TO GRILL: Place chicken on gas grill over medium high heat or charcoal grill 4-6 inches from medium coals.
  • TO BROIL: Place chicken on broiler pan and broil 4-6 inches from heat.
  • Cook 14-18 minutes or until juices run clear, turning once.

Nutrition Facts : Calories 197.9, Fat 9.8, SaturatedFat 1.6, Cholesterol 75.5, Sodium 137.4, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 25.2

BROILED CHICKEN WITH THYME, FENNEL AND PEPPERS



Broiled Chicken with Thyme, Fennel and Peppers image

Categories     Chicken     Broil     Fennel     Bell Pepper     Spring     Thyme     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

3 small fennel bulbs (about 2 3/4 pounds), trimmed, quartered lengthwise
3 red bell peppers, cut into 1-inch-wide strips
2 tablespoons olive oil (preferably extra-virgin)
3 teaspoons chopped fresh thyme
6 boneless chicken breasts
2 tablespoons (1/4 stick) butter
2 teaspoons finely grated lemon peel
1 teaspoon fennel seeds, crushed
Fresh thyme sprigs (optional)

Steps:

  • Cook fennel bulbs in large saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain; cool.
  • Toss fennel, bell peppers, olive oil and 1 teaspoon chopped thyme in large bowl to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat broiler. Using mallet or rolling pin, pound each chicken breast between sheets of plastic to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Place chicken, skin side down, on broiler pan.
  • Watching closely, broil chicken 4 to inches from heat source until golden brown and almost cooked through, about 5 minutes. Remove broiler pan from oven. Pour off any pan drippings. Using tongs, turn chicken over and broil until skin is golden brown and chicken is cooked through, about 4 minutes longer. Transfer chicken to platter. Tent with foil to keep warm. Pour off any additional pan drippings.
  • Working in 2 batches, arrange peppers and fennel in single layer on broiler pan. Broil until vegetables begin to brown and peppers and tender, about 2 minutes per side. Transfer vegetables to platter with chicken.
  • Meanwhile, melt butter in heavy small saucepan over medium-low heat. Mix in remaining 2 teaspoons chopped thyme, lemon peel and fennel seeds. Season to taste with salt and pepper.
  • Drizzle butter mixture over chicken. Garnish chicken with thyme sprigs, if desired, and serve.

GRILLED CHICKEN WITH LEMON AND THYME RECIPE



Grilled Chicken with Lemon and Thyme Recipe image

Provided by charlotteh371

Number Of Ingredients 7

3 Tbsp. plus ½ cup extra-virgin olive oil, divided, plus more for grill
4 skin-on, bone-in chicken breasts (about 3 lb.)
Kosher salt, freshly ground pepper
2 lemons
4 garlic cloves, crushed
3 large sprigs thyme
1 cup torn pitted Castelvetrano olives

Steps:

  • Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour. Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about ¼ cup). Set aside. Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15-20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°, 8-10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10-15 minutes. Pull chicken meat from bones and slice ½" thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining ½ cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.

GRILLED CHICKEN BREASTS WITH LEMON-THYME SAUCE



Grilled Chicken Breasts with Lemon-Thyme Sauce image

This winning technique for grilled chicken pecks out any dry-or bland-results. A few juicy secrets: Choose small cuts, and pound them flat so they cook quickly and evenly. Then, for maximum flavor without flare-ups, finish with a robust sauce like this lemon-thyme number.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Yield Serves 6 to 8

Number Of Ingredients 7

8 boneless, skinless chicken breasts (each about 8 ounces)
1/4 cup fresh lemon juice
1 tablespoon chopped fresh thyme leaves
3/4 teaspoon sugar
1/2 teaspoon red-pepper flakes (optional)
1/2 cup extra-virgin olive oil, plus more for grill
Kosher salt and freshly ground pepper

Steps:

  • Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
  • While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.
  • Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
  • Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve.

ROSEMARY-LEMON GRILLED CHICKEN



Rosemary-Lemon Grilled Chicken image

Here's a simple dish with big bold lemon and rosemary flavors that's made with very few ingredients. It's great by itself but can also be used on top of salad greens as another creative dinner option. -Debbie Carter, Kingsburg, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 medium lemon
1/3 cup butter, cubed
4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • Finely grate peel from lemon and juice lemon. In a microwave, melt butter. Stir in lemon juice and peel, rosemary, garlic, salt and pepper., Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with butter mixture during the last 5 minutes of cooking.

Nutrition Facts : Calories 324 calories, Fat 19g fat (11g saturated fat), Cholesterol 134mg cholesterol, Sodium 337mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein.

ARABIC CHICKEN WITH LEMON & THYME



Arabic Chicken With Lemon & Thyme image

Our favorite recipe from our favorite Syrian-Lebanese cookbook, "Foods from Biblical Lands."The actual name is Djaj ma' limoon wa za' tar, but the kids call it "Arabic Chicken" and ask for it frequently. Save the leftover cooking juices to put over rice, potatoes, etc. (Actually, we use the marinade on potatoes, zukes, green beans..whatever we have and can throw in the oven). It's one of my standard potluck dishes and always gets raves (I use smaller chunks of chicken when cooking and then layer it over a 9x13 pan of rice pilaf for an easy self-serve dish). Also works to use packages of boneless, skinless chicken breasts (be careful not to overcook!). I've even been pressed for time and not broiled it and liked it just as much, or used it as marinade for grilled chicken...hard to mess this one up!

Provided by winkki

Categories     Chicken Breast

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 5

2 (4 lb) broiler-fryer chickens, in pieces
1/2-3/4 cup salad oil (I use half canola & half olive)
2/3 cup lemon juice
2 tablespoons thyme
1 teaspoon garlic powder

Steps:

  • Mix all ingredients (but chicken) for marinade.
  • Marinade chicken at least an hour (up to overnight).
  • Place chicken in baking dish.
  • Bake 1 hr at 350, then broil 15 min or until golden brown.

Tips:

  • Brining the chicken: Brining is a technique that involves soaking the chicken in a saltwater solution before cooking. This helps to tenderize the meat and keep it moist during cooking. If you have time, brine the chicken for at least 4 hours, or overnight.
  • Pat the chicken dry: Before cooking, pat the chicken dry with paper towels. This will help the skin to crisp up and brown evenly.
  • Use a cast iron skillet: A cast iron skillet is the best choice for cooking broiled chicken. It provides even heat distribution and helps to create a crispy skin.
  • Preheat the skillet: Before adding the chicken to the skillet, make sure it is preheated over medium-high heat. This will help to prevent the chicken from sticking.
  • Cook the chicken skin-side up: Place the chicken in the preheated skillet skin-side up. This will help to render the fat and create a crispy skin.
  • Baste the chicken: During cooking, baste the chicken with the melted butter and lemon juice mixture. This will help to keep the chicken moist and flavorful.
  • Use a meat thermometer: To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit.

Conclusion:

Broiled chicken with lemon and thyme is a simple and flavorful dish that can be enjoyed by people of all ages. The chicken is tender and juicy, with a crispy skin and a bright, lemony flavor. This dish is perfect for a weeknight meal or a special occasion. Serve it with roasted vegetables, mashed potatoes, or rice.

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