Recipe-Grilled Lemon Chicken

Grilled Lemon Chicken

Delicious, moist, oh so flavorful marinated grilled lemon chicken recipe. Adapted from family circle magazine.

Ingredients

Juice of 1 lemon
1 tablespoonn white vinegar
2 tablespoon chopped fresh dill
2 tablespoons chopped fresh basil
1 tablespoon honey
1 tablespoon dijon mustard
1 teaspoon salt
black pepper to taste
¼ cup olive oil
pounds boneless skinless
chicken breasts, pounded slightly
1 lemon, thinly sliced
cup Sliced black olives or
Kalamata
** I also make another batch of dressing , halved.. my adaptation to the recipe.

Directions

In a medium sized bowl, whisk lemon juice, vinegar, dill, basil, honey, dijon mustard, ¾ teaspoon salt, and pepper till well blended. In a slow stream, whisk in the olive oil until blended. ** My adaptation would be to make another ½ batch of this dressing and set aside for drizzling later.**

Place your chicken in a Ziploc. Add all your dressing to the ziploc, close and marinate.. I did for 5 hours. Turn a few times during marination.

Heat your gas grill to medium high or your charcoal grill with medium hot coals. Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 minutes per side, turning once, until JUST done, you want it juicy, baby. Grill some slices alongside for presentation.

Place chicken on platter. Top with grilled lemon slices, some sliced black olives, the extra dressing, teeny bit of salt, and serve.

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Recipe Chicken


Chicken Marbella

I’m on a quest for roast chicken recipes using the whole chicken and when the price is good, I’ll being preparing this for a smaller group.

“Frawley of Bathers’ Pavilion, Balmoral Beach  has made Chicken Marbella from a cookbook bought by her grandmother in the 1980s. She adapts it using dried basil instead of oregano.”

Chicken Marbella

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely chopped

1/4 cup dried oregano

Coarse salt and freshly ground black pepper to taste

4 chickens, 1.25kg each, quartered

1 cup brown sugar

1 cup dry white wine

1/4 cup flat leaf parsley or fresh coriander, finely chopped

Combine the olive oil, vinegar, prunes, olives, capers with juice, bay leaves, garlic, oregano and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.

Preheat the oven to 180C. Arrange the chicken in a single layer in one or two large, shallow baking trays and evenly spoon over the marinade. Sprinkle the sugar over chicken and pour the wine around the chicken.

Bake, basting frequently with the pan juices until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.

With a slotted spoon, transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the coriander or parsley.

Serves 16 pieces, 10 or more portions

From The Silver Palate Cookbook, published by Workman and distributed by Hardie Grant, $36.95

Homecook hints Frawley often halves the recipe ingredients for fewer serves. She also replaces the green olives with black ones and lines the baking tray with baking paper so it’s easier to clean.

Note:

This recipe is from Sidney Australia:

Kristy Frawley of Bathers‘ PavilionBalmoral Beach

Oven temperature 180 degrees Celsius =           F

 

 

Recipes: Roast Chicken

ROAST CHICKEN

What’s better than a roast chicken party? Not much.
As the nights began to turn cool these past few weeks, the season of oven use commenced.

Here is the simplest technique that always makes a perfect, moist chicken and can be tweaked and varied .

EARLY AUTUMN ROAST CHICKEN

~serves 4, with a little left over for lunch the next day

One 4 to 4 1/2 lb chicken
Kosher salt and freshly ground black pepper
6 thyme sprigs
4 rosemary sprigs
1 lb (around 8 medium or 10 small) heirloom tomatoes
4 medium carrots, peeled, trimmed, and cut in half
4 celery stalks, chopped
3 small yellow onions, trimed, leaving root end intact, and cut into quarters
8 small (thumb-size) fingerling potatoes
1 bunch basil
1 lemon, halved
1/3 cup canola oil (less strong tasting, though olive is fine too)
4 tablespoons (2 ounces) unsalted butter, at room temperature

Glaze
1/2 cup hot pepper jelly
1 tablespoon butter
2 teaspoons Dijon mustard
2 teaspoons Kecap Manis (Indonesian soy sauce, texture like molasses)
dash ground black pepper

Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, and tear off a few rosemary leaves and stick under the skin if you’d like.

Combine all the vegetables and herb sprigs except the tomatoes in a large bowl. Toss with 1/4 cup of the oil and season with salt and pepper. Spread the vegetables in a large cast-iron skillet or a roasting pan.

Rub the remaining oil over the chicken. Season generously with salt and pepper. Cut lemon in half and stick in cavity. Stick herb sprigs in along with it.

Make a nest in the center of the vegetables and nestle the chicken in it.

Put the chicken in the oven and roast for 25 minutes.

Meanwhile, combine the jelly, butter, mustard, kecap manis and pepper in a saucepan and heat until hot and well blended. Mix the tomatoes with a little oil.

Smear chicken with 3/4 of the glaze, scatter the tomatoes and basil around the bird, then roast for an additional 25 minutes, or until the temperature registers 160 F in the meatiest portions of the bird–the thighs, and under the breast where the thigh meets the breast–and the juices run clear. If necessary, return the bird to the oven for more roasting; check it every 5 minutes.  Brush with the remaining glaze a few minutes before it’s done.

Transfer the chicken to a carving board and let rest for 5 to 10 minutes.

If you’d like the veggies piping hot, before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning them and glazing them with the pan juices.

Cut the chicken into serving pieces, arrange over the vegetables and serve.

Note: Use the extras in a sandwich with some extra hot pepper jelly smeared on good bread (like our favorite, Roberta’s bread in Brooklyn–you can buy the jelly and the bread at our Sunday market at 261 Moore St. in Bushwick, Brooklyn).

Recipe reposted from :

Anarchy in a Jar

Anarchy definition:  freedom from food tyranny

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