Best 9 Spicy Grilled Chicken With Lemon And Parsley Recipes

SPICY GRILLED CHICKEN WITH LEMON AND PARSLEY

Steps:

• Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Combine paprika, salt, black pepper, and cayenne in a small bowl.
• Working one at a time, place chickens on a work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast. Season chickens all over with paprika mixture, patting to adhere.
• Grill chickens, skin side up, over direct heat, rotating occasionally and moving to cooler side of grill as needed to control flare-ups, until browned, 5-8 minutes. Turn skin side down and grill, rotating occasionally, until browned, 8-10 minutes. Turn chickens skin side up and move to indirect heat. Grill, rotating occasionally, until an instant-read thermometer inserted into the thickest part of thighs registers 165°, 50-60 minutes. Transfer to cutting boards and let rest 5 minutes.
• Meanwhile, drizzle bread on both sides with 1/4 cup oil total and grill over direct heat until toasted and lightly charred, about 4 minutes; transfer to a platter.
• Grill lemons, cut side down, over direct heat until lightly charred and juices start to caramelize, about 4 minutes.
• Place chickens on top of bread and scatter parsley over. Squeeze 2 or 3 lemon halves over; serve with remaining lemons.
• Do Ahead
• Chickens can be grilled 2 hours ahead; hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.

SPICY LEMON CHICKEN

Steps:

• In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken and keep warm., In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.

SPICY GRILLED CHICKEN

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times.

SPICY GRILLED CHICKEN

Steps:

• In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

LEMON AND THYME GRILLED CHICKEN BREASTS

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.

SPICY GRILLED LEMON CHICKEN

Steps:

• For the chicken: Remove the skin from the chicken breasts and take the breasts off the bone separating out the tenders. Cut the breasts in half lengthwise. Put the breasts between 2 pieces of plastic wrap and pound them thin with a rolling pin or small skillet.
• Put the chicken breasts in a resealable plastic bag, pour the oil into the bag, and add the red pepper flakes, salt and pepper, parsley, thyme, and lemon zest. Mix it all together, seal the bag, put it in a bowl, and refrigerate for at least 2 hours or overnight. Refrigerate the tenders separately.
• Preheat a grill or grill pan over medium heat.
• Oil the grill to prevent the chicken from sticking. When you are ready to cook, remove the chicken from the refrigerator. Put the chicken breasts and tenders on the grill and cook until cooked through, 3 to 4 minutes per side (reserve the chicken tenders for the online Round 2 Recipe Grilled Chicken and Apple Wraps).
• For the salad: In a saucepan with a lid, heat 2 cups water, chicken broth, and 1 teaspoon salt over medium-high heat. Stir in the rice and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender, 40 to 45 minutes. Fluff the rice with a fork and spread it out onto a sheet pan to cool.
• In a large bowl, combine the cooled rice, onions, celery, carrots, and mushrooms.
• In a medium bowl, whisk together the lemon juice, brown mustard, canola oil, salt and pepper, to taste, parsley, and thyme. Whisk until well combined. Pour the dressing over the salad and gently toss everything together. (Reserve 2 cups for the Round 2 Recipe Stuffed Peppers.) Cover and refrigerate if not serving right away.
• Serve the breasts while hot with the Brown Rice and Mushroom Salad.

GRILLED LEMON-PARSLEY CHICKEN BREASTS

Steps:

• Whisk together mustard, 1 tbsp lemon juice, 3 tablespoons olive oil, parsley, 1/4 teaspoons sugar, 1/4 teaspoons salt, and 1/4 teaspoons pepper in small bowl; set aside.
• Whisk together remaining tablespoon lemon juice, remainin 3 tablespoons olive oil, remaining teaspoons of sugar, 1 1/2 teaspoons salt, 1/2 tsp pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.
• Light large chimney starter filled with charcoal (6 qts, about 100 briquets) and allow to burn until coal are fully ignited andpartially covered with thin layer of ash, about 20 minutes. Build modified 2 leverl fire by arranging all coals over half of grill, leaving the other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean. Dip wad of paper towels in oil, holding wad with tongs, wipe cooking grate. Grill is ready when you can hold your hand 5" above grate for 5 minutes.
• Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler side of grill, smooth-side down, with thicker side facin coals. Cover with disposable 9x13" aluminum pan and cook until bottom of chicken just begins to develop light rill marks and is no longer translucent, 6-9 minutes. Using tongs, flip chicken and rotate so that thinner side faces coals. Cover with disposable pan and continue to cook until chicken is opaque and firm to touch and instant read thermometer inserted into thickest part of chicken registers 140 degrees, 6-9 minutes longer.
• Move chicken to hotter side of grill and cook,uncovered, until dark grill marks appear, 1-2 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant read thermometer inserted into thickest part of chicken registers 160 degrees, 1-2 minutes linger. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4" thick slices and transfer to individual plates.
• Drizzle with reserved sauce to serve.
• On gas grill: Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grill grate with grill brush to clean. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner turned to high and turn off other burners. Proceed with recipe, grilling with lid down and omitting disposable pan. Increase browning time by 1-2 minutes.

GRILLED CHICKEN WITH LEMON, GARLIC, AND OREGANO

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 PARSLEY-OLIVE SAUCE

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking. (See Tips.)
• While the grill's heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry. In a rimmed dish or wide, shallow bowl, stir together 1/2 cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1 1/2 tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.
• When you're ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs.
• Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.