Best 2 Grilled Honey Lemon Chicken Recipes
Indulge in the tantalizing flavors of Grilled Honey Lemon Chicken, a culinary symphony that harmonizes tangy lemon, sweet honey, and savory herbs. This delectable dish features tender chicken breasts marinated in a vibrant blend of flavors, then grilled to perfection, resulting in a juicy, succulent, and flavorful masterpiece. Accompanying this delightful main course is a vibrant medley of recipes that elevate your dining experience to new heights. Discover the refreshing crunch of Tangy Cabbage Slaw, the creamy smoothness of Avocado Salsa, the smoky allure of Grilled Corn on the Cob, and the sweet and tangy medley of Honey Mustard Dressing. Embark on a culinary journey where flavors intertwine to create a symphony of taste that will tantalize your palate and leave you craving more.
Let's cook with our recipes!
GRILLED HONEY-LEMON CHICKEN
Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw.
Provided by Autumn Pumpkin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 10 g, Cholesterol 60.8 mg, Fat 16.6 g, Fiber 1.8 g, Protein 23.5 g, SaturatedFat 1.7 g, Sodium 1045 mg, Sugar 4.6 g
GRILLED SPATCHCOCKED CHICKEN WITH HONEY, CHILE AND LEMON
This recipe fulfills the fantasy of grilled chicken that is both juicy and charred. Spatchcocking and slashing the bird allow it to cook evenly and remain succulent as the spiced honey and lemon marinade caramelizes into a golden crust. A low-temperature grill and attentive flipping are essential to cooking the bird through without singeing the outside. Pay close attention to the skin during the first few minutes of cooking to make sure the grill isn't too hot, then turn and baste regularly to cultivate bronzed, savory-sweet skin.
Provided by Clare de Boer
Categories dinner, poultry, main course
Time 14h
Yield 4 servings
Number Of Ingredients 14
Steps:
- The day before cooking, spatchcock and season the chicken: Remove the spindly wing tips by cutting through the first wing joint with heavy-duty kitchen scissors. Lay the chicken breast side down. Using the scissors again, snip along both sides of the spine to remove it. (Reserve or freeze the spine for stock.) Open up the chicken and flip it over, placing it breast up and with the legs toward you on your cutting board. With one palm on top of the other in the center of the breast, press down until you feel the cartilage crack and the bird lies flat.
- Use the tip of a sharp knife to make three parallel slices in each breast, then three in each leg; each incision should go down to the bone and be about 3 inches long. Rub the sea salt all over, including in the incisions, seasoning more heavily on the underside of the bird.
- In a small bowl, mix the juice of 2 1/2 lemons with the honey, oregano, chile flakes and pepper. Pour 1/3 cup of this marinade over the chicken and refrigerate the remaining marinade for grilling.
- Trim the ends of the 1/2 lemon, then slice it into 12 very thin half-moons and remove any seeds. Tuck the lemon slices into each of the incisions on the chicken, sliding the cut side in and leaving the peel exposed.
- Place the chicken on a rimmed baking sheet, breast side up, and refrigerate, uncovered, for at least 12 or up to 24 hours.
- Two hours before cooking the chicken, take it out of the fridge to come to room temperature.
- Prepare the grill: Clean the grate thoroughly and light the coals. The bird should cook over low, indirect heat. The coals are ready when they're gray and dusty, rather than glowing red.
- Place the bird on the grill, breast side down, discarding any liquid left behind. Watch your chicken like a hawk for the first few minutes and flip the bird if the skin starts to char. When the chicken is lightly colored, or after 10 minutes, flip it over and baste with the reserved marinade. Close the lid on the grill and cook for 40 to 50 minutes more, flipping and basting the chicken every 10 minutes.
- Meanwhile, prepare the chickpeas: Using a mortar and pestle, crush the garlic, oregano and 1/2 teaspoon sea salt. When it's a chunky paste, stir in olive oil and lemon. In a large shallow serving bowl, toss the chickpeas with 1/4 cup dressing and season to taste with sea salt. (Reserve the remaining dressing for the chicken.)
- When the chicken has been cooking for 60 minutes, take its temperature: The meat should feel firm and an instant-read thermometer should read 165 degrees when inserted near the bone of the thickest part of the breast and leg. The chicken may need another 5 to 10 minutes grilling with the lid closed. If you want more char on the breast, cook breast side down; if there is enough color, continue to cook breast side up.
- Once the chicken is cooked, set it on top of the chickpeas. If you have any remaining baste, pour it over the bird. Let it rest for 10 minutes before carving on a cutting board.
- Use a large knife or cleaver to remove both thighs and legs. Separate both breasts, then cut each in half crosswise, creating 8 pieces. Place the chicken pieces back on the chickpeas and drizzle the chicken with the reserved oregano dressing. Cut the remaining lemon into quarters for squeezing on top, and dollop with Greek yogurt, if desired.
Tips:
- Use a flavorful marinade: The marinade is what gives the chicken its delicious flavor, so make sure to use a flavorful combination of ingredients. The recipe provided in the article uses a mixture of honey, lemon juice, olive oil, garlic, oregano, and thyme. You can also experiment with other herbs and spices to create your own unique marinade.
- Let the chicken marinate for at least 30 minutes: This will allow the flavors of the marinade to penetrate the chicken and make it more flavorful. If you have time, you can marinate the chicken for up to 24 hours.
- Grill the chicken over medium heat: This will help to prevent the chicken from burning and will allow it to cook evenly. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
- Serve the chicken with a variety of sides: The grilled honey lemon chicken can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or a salad. You can also serve it with a dipping sauce, such as the honey lemon sauce that is provided in the recipe.
Conclusion:
Grilled honey lemon chicken is a delicious and easy-to-make dish that is perfect for a summer cookout or a weeknight meal. With its flavorful marinade and tender, juicy meat, this chicken is sure to be a hit with your family and friends. So next time you're looking for a new chicken recipe to try, give this grilled honey lemon chicken a try. You won't be disappointed!
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