Best 13 Lemon Marinated Chicken Recipes

LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS

Steps:

• In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
• Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
• Preheat grill. Brush and oil the grill to clean.
• Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
• Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
• Serve the chicken with grilled lemon.
• Call yourself a superstar!
• March - Why We Love: Lemons

MARVELOUS MIDDLE-EASTERN MARINATED YOGURT LEMON CHICKEN

Steps:

• Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
• Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
• Serve with rice or pasta and salad and enjoy!

SESAME-LEMON MARINATED CHICKEN

Steps:

• Wash chicken and pat dry with paper towels. Set aside.
• In a gallon-size zip-lock plastic bag, combine the lemon juice with the next seven (7) ingredients. Add the chicken; turn the sealed bag to coat and marinate in the refrigerator for eight (8) hours (best overnight); turn occasionally.
• Remove chicken from the marinade; reserving marinade.
• Pour the reserved marinade into a small saucepot; bring to a boil. Reduce the cooking flame; simmer for two (2) minutes. Set aside.
• Coat the grill rack with cooking spray; place chicken on preheated grill over medium heat. Sprinkle toasted sesame seeds over chicken.
• Grill chicken until it is fork tender and juices run clear, turning occasionally and brushing frequently with marinade.

LEMON MARINATED CHICKEN

Steps:

• In a bowl, mix the lemon juice, vinegar, oregano, paprika, pepper, onion, and lemon zest. Place chicken in a medium baking dish. Pour the sauce over the chicken. Cover dish with aluminum foil, and refrigerate at least 4 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Place covered baking dish in the preheated oven. Do not drain marinade. Bake chicken 30 minutes. Uncover dish, and continue baking 15 minutes, until marinade is boiling and chicken juices run clear. Let chicken rest 5 minutes before serving.

MARINATED CHICKEN KEBABS WITH LEMON PEPPER YOGURT SAUCE

Steps:

• 1. For the kebabs: in a plastic bag or airtight container, combine olive oil, lemon juice, garlic, rosemary, and thyme. Add chicken, toss well to coat evenly, and refrigerate overnight.
• 2. For the sauce, combine all ingredients in a mixing bowl and refrigerate at least 2 hours.
• 3. Remove chicken pieces from marinade and season well with salt and pepper. Grill chicken for 5 minutes on each side, until golden brown and juices of chicken run clear when pricked with the end of the skewer. Thread 3 pieces of chicken onto each skewer. Serve with Lemon-Pepper Yogurt Sauce.

LEMON-HERB MARINATED CHICKEN

Steps:

• Place chicken in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together oil, zest, juice, garlic, parsley, thyme, salt, and pepper. Pour marinade over chicken; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.

MARINATED ROSEMARY LEMON CHICKEN

Steps:

• In a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. Place the chicken and lemon slices in the bag. Seal, and shake to coat. Marinate in the refrigerator 8 hours or overnight.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill chicken 8 minutes per side, or until juices run clear. Don't worry about the rosemary sticking to the chicken, it tastes great when it's grilled. If you use fresh rosemary sprigs, throw the stems onto the coals - they give the chicken even more of a smoky rosemary flavor!

LEMON AND ROSEMARY MARINATED GRILLED CHICKEN WITH COUSCOUS AND MUSHROOMS

Steps:

• Sauteed Cremini Mushrooms: 3 tablespoons unsalted butter 3 tablespoons minced shallots 1 teaspoon minced garlic 1 pound cremini mushrooms, thinly sliced 1 teaspoon chopped fresh thyme leaves 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 3/4 cup balsamic vinegar Set a 12-inch saute pan over medium-high heat. Add the butter and once melted, add the shallots and garlic to the pan. Cook for 1 minute, then add the mushrooms, thyme, salt and pepper. Continue to cook the mushrooms, stirring occasionally, until softened and most of the liquid has evaporated, 7 to 8 minutes. Deglaze the pan with the balsamic vinegar and continue to cook until the vinegar has reduced by 1/2, about 2 minutes. Remove from the heat and serve the mushrooms spooned over the chicken and couscous. Yield: about 1 1/2 cups

MARINATED CHICKEN IN A LEMON AND TARRAGON DRESSING

Steps:

• Preheat the oven to 350*F.
• Arrange the chicken breasts, skin side up, in a deep ovenproof dish that is not too large, so that they remain closely packed.
• Brush the skins wih olive oil.
• Pour in enough vegetable stock to cover partially but not submerge them.
• Bake in the oven for 30 to 35 minutes, then remove and allow to cool in the stock before refrigerating.
• To make the dressing: combine the lemon rind and uuice with the vinegar, then add the garlic, mustard, sugar and oil.
• Season with salt and pepper, mix well and then add the chopped tarragon leaves.
• Lift the chicken breasts from the stock and remove the skins.
• Slice the meat diagonally or shred with a fork.
• Place the pieces in a bowl, pour over the dressing and marinate in teh refrigerator until serving time.
• To serve, arrange the chicken pieces in a shallow serving dish and scatter with olives, tarragon leaves and grated lemon rind.

GRILLED LEMON-AND-GIN-MARINATED CHICKEN AND ONIONS

Steps:

• In a shallow dish whisk together the lemon juice, the gin, the orégano, the salt, the sugar, and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. add the chicken, coating it well with the marinade, and let it marinate, covered and chilled, for 20 minutes. Grill the chicken, reserving the marinade, on an oiled rack set about 6 inches over glowing coals for 7 minutes on each side, or until it is cooked through. While the chicken is grilling, in a heavy skillet combine the reserved marinade and the onions and boil the mixture, covered, over high heat, stirring occasionally, for 3 minutes, or until the onions begin to brown. Reduce the heat to moderately low and cook the mixture, uncovered, stirring constantly, for 5 minutes. Transfer the chicken to a heated platter and with a slotted spoon scatter the onions around it.

GRILLED CHICKEN MARINATED IN CUMIN, LEMON AND GARLIC

Steps:

• In a skillet, toast peppercorns, cumin, coriander and cinnamon over medium heat, stirring, until fragrant, about 1 minute.
• Finely grind in small food processor.
• Add garlic and 2 teaspoons salt; pulse until paste forms.
• Transfer to a large bowl.
• Add the onion, zest, juice, oil and parsley.
• Add chicken quarters; turn to coat.
• Cover, refrigerate 8 hours or overnight.
• Prepare outdoor grill with medium hot coals.
• Remove chicken from bowl; scrape off excess marinade.
• Sprinkle chicken with remaining salt.
• Grill, turning 20 to 25 minutes, or until cooked through.

MARINATED LEMON CHICKEN BREASTS

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.

CILANTRO & LEMON MARINATED CHICKEN KABOBS

Steps:

• In a large bowl, toss chicken with lemon juice and salt; let stand 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender; cover and process until smooth. Stir into chicken mixture; refrigerate, covered, 2 hours., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush onions with 2 tablespoons oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally., Remove chicken from marinade; discard marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until chicken is no longer pink, turning occasionally and brushing with remaining oil during the last 4 minutes. Serve with grilled onions and lemon wedges.