INA GARTEN GRILLED CHICKEN MARINADE RECIPES

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GRILLED LEMON CHICKEN MARINADE - INA GARTEN RECIPE - FOOD.COM



Grilled Lemon Chicken Marinade - Ina Garten Recipe - Food.com image

Make and share this Grilled Lemon Chicken Marinade - Ina Garten recipe from Food.com.

Total Time 13 hours 25 minutes

Prep Time 5 minutes

Cook Time 13 hours 20 minutes

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 5

3/4 cup fresh lemon juice (4 lemons)
3/4 cup olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon minced fresh thyme leaves or 1/2 teaspoon dried thyme

Steps:

  • Whisk together the lemon juice, olive oil, salt, pepper, and thyme.
  • Pour over the chicken breasts in a nonreactive bowl.
  • Cover and marinate in the refrigerator for 6 hours or overnight.

Nutrition Facts : Calories 371.4, FatContent 40.5, SaturatedFatContent 5.6, CholesterolContent 0, SodiumContent 873.6, CarbohydrateContent 4.4, FiberContent 0.4, SugarContent 1.1, ProteinContent 0.3

INA’S GRILLED LEMON CHICKEN RECIPE - FOOD.COM



Ina’s Grilled Lemon Chicken Recipe - Food.com image

This gluten free Grilled Lemon Chicken recipe from Ina Garten's Barefoot Contessa cookbook is easy to make and amazingly delicious. http://www.elanaspantry.com/inas-grilled-lemon-chicken/

Total Time 6 hours 10 minutes

Prep Time 6 hours

Cook Time 10 minutes

Yield 1 entree, 2-3 serving(s)

Number Of Ingredients 8

1/3 cup lemon juice, fresh squeezed
1/3 cup olive oil
1 teaspoon celtic sea salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons fresh thyme leaves, minced
1 lb boneless chicken breast, halved and skins removed
1 head romaine lettuce, remove bottom and chiffonade leaves
2 large carrots, grated or juilenned

Steps:

  • 1. In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make marinade.
  • 2. Place chicken breasts in a pyrex dish, then pour marinade over chicken and refrigerate for 6 hours to overnight.
  • 3. Heat grill and cook chicken breasts for 10 minutes on each side until cooked through.
  • 4. Cool chicken and cut diagonally into ½ inch thick slices.
  • 5. Place chiffonaded Romaine on a serving platter, then top with julienned carrots.
  • 6. Place chicken over vegetables and serve with "Peanut" Sauce.

Nutrition Facts : Calories 1606.4, FatContent 116.2, SaturatedFatContent 22.3, CholesterolContent 290.6, SodiumContent 2763.8, CarbohydrateContent 42.3, FiberContent 17.9, SugarContent 15.9, ProteinContent 104.2

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