Grilled Lemon Herb Chicken Breast Recipe: recipes using chicken breast , chicken

recipes using chicken breast – chicken recipes

If you’re looking for a delicious and healthy chicken recipe that’s perfect for summer grilling, look no further than this Grilled Lemon Herb Chicken Breast. This recipe combines the zesty freshness of lemon with aromatic herbs, creating a flavorful dish that is both easy to prepare and sure to impress. Whether you’re hosting a barbecue or just cooking dinner at home, this grilled chicken breast recipe is a must-try!

Why You’ll Love This Grilled Lemon Herb Chicken Breast

This Grilled Lemon Herb Chicken Breast recipe is not only mouthwateringly delicious, but it’s also packed with benefits:

• Quick and Easy: With minimal prep time and simple ingredients, you can have a gourmet meal on the table in no time.
• Healthy and Lean: Chicken breast is a great source of lean protein, making this dish perfect for a healthy diet.
• Versatile: Pair this chicken with your favorite sides, such as grilled vegetables, a fresh salad, or even some light pasta for a complete meal.

Ingredients You’ll Need

To make this Grilled Lemon Herb Chicken Breast, you’ll need the following ingredients:

• 4 boneless, skinless chicken breasts: The star of the dish, providing lean protein.
• 1/4 cup olive oil: Adds moisture and enhances the flavor of the chicken.
• Juice of 2 lemons: Provides a tangy and refreshing zest that brightens the dish.
• 3 garlic cloves, minced: Infuses the chicken with a rich, savory flavor.
• 1 tsp dried oregano: Adds a Mediterranean flair to the chicken.
• 1 tsp dried thyme: Brings a subtle earthiness to the dish.
• 1 tsp dried rosemary: Complements the lemon and garlic with a piney, aromatic flavor.
• Salt and pepper to taste: Essential for seasoning and enhancing all the flavors.
• Fresh parsley for garnish: Adds a pop of color and a hint of freshness.

Step-by-Step Instructions

1. Marinate the Chicken: Start by preparing the marinade. In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, salt, and pepper. Stir well to ensure all the ingredients are mixed together. Place the chicken breasts in the marinade, making sure they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For best results, let the chicken marinate for up to 4 hours to allow the flavors to fully penetrate the meat.

2. Preheat the Grill: When you’re ready to cook, preheat your grill to medium-high heat. This ensures that the chicken cooks evenly and develops a nice char on the outside while staying juicy on the inside.

3. Grill the Chicken: Remove the chicken breasts from the marinade and place them on the grill. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). The grilling time may vary depending on the thickness of the chicken breasts, so it’s important to use a meat thermometer to ensure they are fully cooked.

4. Serve: Once the chicken is done grilling, remove it from the heat and let it rest for about 5 minutes. This resting time allows the juices to redistribute throughout the chicken, making it more tender and flavorful. Garnish with fresh parsley before serving.

Tips for the Perfect Grilled Chicken Breast

• Use Fresh Ingredients: Fresh lemon juice and garlic make a big difference in the flavor of the marinade.
• Don’t Overcook: Overcooked chicken can become dry. Use a meat thermometer to check for doneness.
• Rest the Chicken: Allowing the chicken to rest after grilling helps retain its juices.

Serving Suggestions

This Grilled Lemon Herb Chicken Breast pairs beautifully with a variety of side dishes. Serve it with grilled vegetables, a crisp green salad, or even a light pasta dish. For a complete meal, you can also add some quinoa or brown rice on the side.

Conclusion

This Grilled Lemon Herb Chicken Breast recipe is a simple yet flavorful way to enjoy chicken. With its fresh, vibrant flavors and easy preparation, it’s perfect for any occasion, from weeknight dinners to summer barbecues. Give it a try, and enjoy a dish that’s as healthy as it is delicious!

Lemon-Herb Chicken Thighs With a Crispy Bacon Gravy

Lemon-Herb Chicken Thighs With a Crispy Bacon Gravy , chicken recipes

Enjoying this Chef Gordon Ramsay Leg of Lamb Easter Recipe. Hope you enjoy it. Also, enjoy this holiday season! Yum Lemon-Herb Chicken Thighs With a Crispy Bacon Gravy IngredientsLemon-Herb Chicken Thighs 8 each bone-in chicken thighs (about 3-4 pounds) Flaky sea salt and fresh cracked pepper, to taste Olive oil, as needed 2-3 tablespoons

Meat

• • 4 slices Bacon, thick cut
• • 1 Bacon-apple cider gravy
• • 8 Chicken thighs (about 3-4 pounds), bone-in
• • 1 Lemon-herb chicken thighs

Produce

• • 1 Pinch Chili flakes
• • 2 Garlic cloves
• • 3 Lemon
• • 2 sprigs Rosemary, fresh
• • 3 sprigs Thyme, fresh
• • 1/2 cup Yellow onion

Canned Goods

• • 2 cups Chicken stock

Baking & Spices

• • 2 tbsp All-purpose flour
• • 2 Sea salt and fresh cracked pepper, Flaky

Oils & Vinegars

• • 1 Olive oil

Beer, Wine & Liquor

• • 1 12 ounce bottle Hard cider, dry

‘NDUJA STUFFED CHICKEN WITH CALABRIAN HONEY, ROASTED POTATOES & CRISP GREENS

Ingredients

Roasted Garlic Honey with Calabrian Chilies:

• ½ head of garlic, sliced in half (or 8 garlic cloves) 
• 1 tablespoon olive oil 
• Kosher salt and fresh cracked pepper 
• 1 rosemary sprig, picked 
• ¾ cup of local good-quality honey 
• 1-2 tablespoons chopped Calabrian chilies 

 ‘Nduja Stuffed Chicken:

• 3 ounces goat cheese, room temperature 
• 3 ounces ricotta cheese
• 2 garlic cloves, grated fine on a microplane 
• 1 meyer lemon, zested (about 2 tablespoons of zest)
• 4 ounces ‘Nduja sausage 
• 2 tablespoons fresh chopped parsley or picked thyme
• 1 tablespoon of olive oil
• 2 tablespoons finely chopped olives
• 1 – 4 pound chicken, cut into quarters 
• 1 meyer lemon, sliced into ¼-inch thick half moons
• 1 pound peewee potatoes, halved if large  
• 2-3 spring onions, trimmed and sliced on a bias into ½” 

Spring Greens with Crispy Garlic Chips:

• ¼ cup olive oil 
• 6 large garlic cloves, sliced thin
• 2 teaspoons dijon mustard 
• 3-4 teaspoons sherry vinegar
• 6 ounces haricot vert, trimmed, blanched, shocked, and sliced in half 
• 3-4 cup chicories, cleaned and torn into bite sized pieces (escarole, treviso, endive)
• handful of little gems or baby bibb lettuce, torn into bite-sized pieces 
• handful torn fresh fine herbs (basil or parsley) 
• 1 small watermelon radish, halved and sliced thin into half moons
• meyer lemons, for juicing and zesting (optional)

Cooking instructions

1. Preheat oven to 425˚F and lightly grease a baking sheet with olive oil. 

2. Roasted Garlic Honey: Place garlic head in a small sheet of tin foil, drizzle with 1 tablespoon of olive oil, sprinkle with salt and rosemary leaves. Seal foil, crimping at the top to close, roast until tender and caramelized about 30-40 minutes. Once cool enough to handle, squeeze garlic into a bowl, mashing as needed with a fork. Stream in honey and stir in Calabrian chiles until smooth, season with a few cracks of black pepper. Honey will keep in a jar in the refrigerator for up to 1 month. 

3. ‘Nduja Stuffing: In a bowl whisk together goat cheese, ricotta, garlic, and lemon zest until smooth. Stir in ‘Nduja, fresh herbs, season with salt, pepper and olive oil until incorporated.

4. Stuff Chicken: Separating skin from breasts and thighs to create a pocket for the filling. Spoon (or pipe) filling into each breast, season with salt and pepper and drizzle with olive oil. Place chicken on prepared baking sheet and roast for 20 minutes, on middle rack in oven. 

5. Prepare Potatoes: Toss peewee potatoes in a bowl along with meyer lemon slices, spring onions, and season with salt, pepper, and 3-4 tablespoons of roasted garlic honey. Toss to coat and scatter on a baking sheet. Place in oven near the top rack and roast for 25-30 minutes until tender and beautifully caramelized, shaking pan occasionally. 

6. Check chicken, draining reserved juices off and reserve, mixing with honey or as a jus for serving. Baste chicken and continue to roast for 20-30 minutes. Baste regularly until chicken skin is shiny, caramelized and chicken is cooked through, 

7. While chicken is cooking, prepare crispy garlic slices – heating olive oil in a small pot over medium heat to 325˚F. Quickly fry garlic chips until golden about 2 minutes, stirring to ensure even cooking. Scoop out with a slotted spoon to drain off excess oil and cool on a paper towel and sprinkle with salt.  

8. For the salad: toss warm potatoes into a large bowl with dijon mustard, sherry vinegar, and haricot vert. Season with salt and pepper, tossing to coat. Just before serving, toss together with lettuce leaves and fine herbs. Sample greens, seasoning with more vinegar, (or fresh meyer lemon juice) salt and pepper as needed. Serve crisp salad alongside stuffed chicken breasts, garnishing with crispy garlic chips, crumbled goat cheese and zest of meyer lemon. 

Recipe Notes

• Nduja sausage, similar to chorizo, is a preserved (traditionally fermented), spicy and spreadable sausage from Calabria. If unavailable, substitute with a soft, scoopable chorizo. 
• Add some crunch – Reserve ⅓ cup of the stuffing and stir together with 1½ cups panko for an extra crunchy topping for the chicken, Toast for 10-12 minutes.

Puerto Rican Crispy Rice from Scrambled

Ingredients

• 2 legs leftover cooked chicken
• Olive oil
• 1 yellow onion, sliced
• 3 cloves garlic, sliced, separated 
• Puerto Rican chorizo (or other raw spicy sausage), casing removed
• Kosher salt
• 2 cups leftover arroz con gandules (Puerto Rican rice and beans)
• 1 Puerto Rican Yellow pepper (substitute any hot pepper), diced small
• Unsalted butter
• 2 eggs
• ½ cup chopped cilantro

Cooking instructions

1. Heat a cast iron skillet over high heat. Once hot, season chicken legs with salt and add them skin-side down to crisp up. Once browned and crispy, remove from skillet and set aside. Use a spatula to scrape up any browned bits stuck to the bottom of the pan.
   

2. Add a tablespoon of olive oil to the skillet before adding onion, 2 cloves sliced garlic, and sausage meat. Stir to combine, letting the sausage color the onions and flatten everything down into a base in the pan. Season with salt and add a bit more oil to the pan. 

3. Use your hands to pull the meat and skin off the chicken bones in large chunks. Once the onions have started to crisp and caramelize and the sausage is cooked through, add the chicken to the pan and stir to combine. Remove everything from the pan and set aside, then return the skillet to high heat. 

4. Add another few tablespoons of oil to the pan and let it get piping hot. Add the leftover rice to the pan and pat down into a layer to crisp the bottom of the rice. Add the chicken mixture back to the pan and spread out evenly to cover the rice, patting it down into.

5. Add 2 tablespoons olive oil to a nonstick skillet along with remaining sliced garlic clove and hot pepper, season lightly with salt. Set the pan over medium heat to let the vegetables soften, then add a few tablespoons of butter.

6.Add a few dots of butter around the edges of the cast iron skillet to further crisp and caramelize the rice. 

7. Once the butter in the nonstick skillet has melted, crack the eggs into the pan over the garlic and peppers. Reduce the heat to medium low while the eggs cook. 

8. Once egg whites are cooked, top with half the cilantro and add the remaining cilantro on top of the chicken mixture in the other skillet. 

9. Once the butter has melted into the rice, remove the skillet from heat and place a large plate or platter upside down on top of the skillet. Carefully flip the skillet over onto the plate, then gently bang the plate and skillet down on the counter. Give the skillet a few strong taps with tongs or a spatula to ensure the rice releases itself onto the plate. Lift the skillet away and top with the eggs and any remaining garlic and peppers. Serve immediately.

HOLIDAY LEMON-HERB CHICKEN THIGHS WITH A CRISPY BACON GRAVY

Cooking instructions

1. Preheat oven to 425˚F. 

2. Prepare chicken thighs, seasoning skin-side generously with salt and pepper. Heat a large fry pan over medium-high heat, drizzle with olive oil and sear thighs, skin side down until caramelized, about 3-5 minutes. Dust chicken thighs with flour and generously season with salt, pepper, chili flakes and lemon zest. Flip thighs over and “fry” flour into rendered chicken fat for 2-3 minutes, remove chicken thighs and set aside while preparing gravy.

3. For the gravy – Add bacon to pan, cooking until crisp and scraping up caramelized bits. Add onions and garlic to the pan, cooking until just tender and fragrant, about a minute. Slice 1 lemon into wedges and scatter around the pan along with fresh herbs, cook for another minute. Deglaze with cider and simmer until reduced by half. Stir in hot chicken stock and bring to a simmer. 

4. Return chicken thighs to the pan, skin side up, nestling into the gravy. Zest remaining lemon over chicken and season with salt, pepper, and chili flakes. Pop into the oven to roast until crispy, about 20 minutes or until juices run clear. Serve straight out of the pan, garnishing with sliced lemon and fresh herbs.