LEMON HERB CHICKEN MARINADE RECIPES

Name: Lemon Herb Marinade
Prep time: 10 min
Total time: 10 min
Yield: 10
Ingredients: 1/3 cup olive or vegetable oil; 1/4 cup lemon juice; 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves; 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves; 2 cloves garlic, finely chopped; 1/4 teaspoon salt; 1/4 teaspoon pepper

LEMON HERB MARINADE RECIPE - BETTYCROCKER.COM

Lemon Herb Marinade Recipe - BettyCrocker.com image

This easy Lemon Herb Marinade can be whipped up in 10 minutes. Zesty herbs and simple ingredients work together to elevate chicken, fish or pork. Feel free to switch up the herbs you use in this Lemon Herb Marinade. For example, for a lemon-rosemary marinade, consider substituting parsley for the basil and rosemary for the thyme. A good rule of thumb when mixing up marinades is, for fish, chicken and pork, light herbal notes tend to work well. This lemon and herb marinade is not to be missed.

Provided by Betty Crocker Kitchens

Total Time 10 minutes

Prep Time 10 minutes

Yield 10

Number Of Ingredients 7

Ingredients

1/3 cup olive or vegetable oil
1/4 cup lemon juice
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
Remove meat from marinade; discard marinade. Cook meat as desired.

Nutrition Facts : Calories 70 , CarbohydrateContent 0 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Tablespoon, SodiumContent 60 mg, SugarContent 0 g, TransFatContent 0 g

LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS RECIPE ...

Lemon and Herb Marinated Grilled Chicken Thighs Recipe ... image

Provided by Anne Burrell

Categories main-dish

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

Juice and zest of 4 lemons, plus 2 whole lemons
5 sprigs fresh rosemary, finely chopped
5 sprigs fresh sage, finely chopped
3 cloves garlic, smashed and finely chopped
1/2 teaspoon crushed red pepper
Extra-virgin olive oil
8 chicken thighs, trimmed of excess fat
Kosher salt

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.
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March - Why We Love: Lemons

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