Latest recipes

Spicy Grilled Chicken with Lemon and Parsley

Spicy Grilled Chicken with Lemon and Parsley

To avoid tearing the skin on the breast or thighs, turn the chickens over by picking them up from the ends of the drumsticks.

Ingredients

  • ¼ cup hot smoked Spanish paprika
  • ¼ cup coarsely ground black pepper
  • 1½ tablespoons cayenne pepper
  • 2 3½–4-pound chickens, preferably organic, backbones removed
  • 1 loaf country-style bread, sliced lengthwise 1 inch thick
  • ¼ cup extra-virgin olive oil
  • ½ cup parsley leaves with tender stems

Recipe Preparation

  • 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 ¼ 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.

Recipe by Chad Colby, Chi Spacca, L.A.,

Nutritional Content

Calories (kcal) 640 Fat (g) 36 Saturated Fat (g) 9 Cholesterol (mg) 155 Carbohydrates (g) 24 Dietary Fiber (g) 4 Total Sugars (g) 3 Protein (g) 53 Sodium (mg) 3150Reviews SectionI love this recipe. It's one of the best grilled chicken recipes I've ever eaten. I kept the magazine but I'm having a hard time finding it so I'm very glad I found it here. Don't skip serving this on the grilled bread because it's absolutely amazing after it soaks up the juices from the chicken and lemon. That smoked paprika....wow is this a fantastic recipe.AnonymousRochester, NY05/25/19

Recipe Summary

  • ⅓ cup vegetable oil
  • 2 tablespoons lime juice
  • ½ teaspoon grated lime zest
  • 2 cloves crushed garlic
  • 1 ½ teaspoons fresh oregano
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 skinless, boneless chicken breast halves

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.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.


Made with salt and pepper, boneless, skinless chicken breast halves, Creole seasoning, butter

Method: oven
Time: 30-60 minutes

Low-country style chicken creole with the convenience of a slow cooker. Chicken thighs with classic Cajun veggies, hot sauce, and tomatoes all served over.

Method: crock pot
Time: 2-5 hours

Sliced chicken breast tossed in Cajun seasoning with green onion and cream turns some ordinary linguini into a piquant pasta plate.

Method: stovetop
Time: under 30 minutes

Simple baked chicken gets spiced up with a homemade Cajun-flavored rub. A perfect recipe for an easy, delicious entree.

Method: oven
Time: 30-60 minutes

Chicken, sausage, and veggies are combined with pasta in a cream sauce to make this one-dish dinner a hit!

Method: stovetop
Time: under 30 minutes

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with paprika, boneless skinless chicken breast halves, hot sauce, vinegar, butter

Method: crock pot
Time: 2-5 hours

Stew up some seasoned chicken with tomatoes, onions, and bell pepper. Serve over white rice to soak up all the spicy sauce.

Method: stovetop
Time: 1-2 hours

Made with non-stick cooking spray, brown sugar, Cajun seasoning, boneless, skinless chicken breast halves, lemon juice, paprika

Method: outdoor grill
Time: under 30 minutes

Made with garlic, boneless skinless chicken breast halves, butter, bell pepper, red onion, celery, salt and pepper, allspice, ground cloves, Cajun spice

Method: stovetop
Time: under 30 minutes

Made with butter, corn starch, soy sauce, oil, boneless chicken breast, black pepper, garlic powder, white pepper or cayenne pepper, thyme

Method: stovetop
Time: 30-60 minutes

Made with boneless, skinless chicken breast halves, flour, salt, black pepper, olive oil, butter, garlic, tomatoes, whipping cream, dry vermouth

Method: stovetop
Time: 30-60 minutes

Made with Italian flat-leaf parsley, lemon juice, all-purpose flour, Cajun seasoning mix, paprika, chicken breast halves, olive oil, chicken broth

Method: stovetop
Time: under 30 minutes

Made with half and half or milk, chicken breast halves, tomato paste, green onions, bacon, Creole or Cajun seasoning, butter, flour, chicken broth

Method: stovetop, crock pot
Time: over 5 hours

Made with butter or margarine, chicken pieces, hot pepper sauce

Method: oven
Time: 1-2 hours

Made with salt, non-stick cooking spray, nonfat plain yogurt, lemon juice, hot pepper sauce, boned and skinned chicken breast halves, bread crumbs

Method: oven
Time: 2-5 hours

Made with chili powder, garlic powder, black pepper, margarine, hot sauce, egg, salt, milk, Worcestershire sauce, Tabasco sauce

Method: deep fryer
Time: 30-60 minutes

Made with boneless and skinless chicken breasts, garlic flakes, red onion, green bell pepper, red bell pepper, spicy V-8 vegetable cocktail juice, hot sauce, chili powder.

Method: stovetop
Time: under 30 minutes

Made with vegetable oil, salt, self-rising flour, black pepper, boneless skinless chicken breast halves, milk, butter, red.

Method: stovetop
Time: under 30 minutes

Made with cream, honey, mustard, chicken breast, Cajun seasoning, cooked linguini, mushrooms, tomato

Method: stovetop
Time: under 30 minutes

Made with garlic, celery, chicken pieces, dried thyme, salt and pepper, oil, Cajun-style stewed tomatoes, green bell pepper

Method: stovetop
Time: 30-60 minutes

The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks .

It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).

In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef .

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.


Chargrilled Lemon Garlic Chicken

A simple lemon and red peppers flake marinade for chicken tenders and this chargrilled lemon garlic chicken is on the dinner in about an hour.

Need an easy chicken dinner that grills up in a snap and is tender and juicy?

Winner, winner – Chargrilled Lemon Garlic Chicken is for dinner.

How many times have you grilled chicken only for it to end up dry and flavorless?

Not this recipe. Follow these simple steps for juicy chicken that’s full of flavor.

This marinade uses simple ingredients that you can easily find in your fridge and pantry. Olive oil, freshly squeezed lemon juice, a little parsley and garlic is all you need.

I like to use boneless, skinless chicken breasts sliced into cutlets or tenders for this recipe because the thicker the chicken breast the longer it takes to marinate.

Cutlets and tenders marinate quicker and the flavor really penetrates the chicken. A hour is all you need.

Don’t marinade it any longer because you don’t want it to “cook” from the lemon juice before chargrilling.

Chargrill the chicken in less than 10 minutes and pair it with a Tomato Caprese Salad or Couscous with Roasted Veggies.


Grilled Chicken with Lemon Parsley Marinade

When it’s warm outside, I want to grill. I grew up in a household where summer meant almost every meal was made on a hot charcoal or gas grill out in our backyard. I never got much experience manning the grill as a kid, but I did have a nice moment where I backed into one in a swimsuit. Ouch! That’s one way to discourage you from grilling!

Flash forward and now I am officially my father’s daughter. While I could never top his grilling skills, I sure do try. I’ve grilled just about everything and you know what, so many things just “work” on the grill. It’s a great little cooking tool, one that can handle lean cuts of meat as well as vegetables and even fruits. I love it’s versatility which allows me to create healthful meals for friends and family.

I’ve created this Grilled Chicken with Lemon Parsley Marinade as tribute to all of those early grilled chicken meals. And I opted for a marinated chicken that could serve many purposes. This one does just that, because it’s great on top of salads, as a filler for pitas and wraps and even just enjoyed as it is.

The marinade serves two functions. The first function of course is flavor. Chicken breast is pretty bland and this marinade packs loads of flavor. The second is that it helps protect against some of the harmful carcinogens that can form when grilling meat. I’ve also recommended to pound the chicken thin. This creates a chicken breast that’s uniform in size, which allows for even cooking, preventing underdone or overcooked chicken. Don’t skip that step!


Indian Grilled Chicken

Sensuous meaning “of the senses” or “gratified through the senses.” We drink in every experience, every sensation, through our five senses. They effect how we respond and what we remember. So it’s no wonder that certain foods are associated with our memories.

If food is involved in a moment that is memorable, it actually elevates our emotional tie to that memory.

When I smell smoked meat, my mind drifts to happy memories of my dad, who often smelled of smokey hickory chips. The taste of butter cookies instantly transports me to childhood days of baking cookies with my mom and sisters. Seared duck breast, hot fudge sundaes with peanuts, and bread pudding all bring back sweet memories of my husband.

On the flip side, the stench of canned tuna takes me back a memory that I’d rather not remember.

One aroma and flavor that always conjures up happy memories is Indian spices. One whiff of cardamom or fenugreek and a flood of color, movement, lights, and sweltering heat wave over me.

Admittedly, this Indian Grilled Chicken recipe is not a replica of a specific dish I ate during the summers I spent in India as a teen. It is more of a nod to old friends, rickshaws, and cooking over open flames.

I developed this Indian Grilled Chicken recipe for ease and bold flavor. It falls somewhere between a tandoori chicken recipe and a chicken tikka recipe, yet is dairy-free and has less ingredients to deal with. Plus, it’s low in fat and carbs and high in protein!

You don’t have to marinate the chicken in the spices before grilling, making this Indian Grilled Chicken a great mid-week meal. Pair it was fragrant Indian style rice, or skip the carbs and serve it with a salad.

Indian Grilled Chicken is an exciting alternative to plain-jane bbq chicken. This sensuous Indian chicken might cause some memory making of your own!


Grilled Lemon Chicken & Avocado with Shishito Peppers & Lemon Crema

Share this

Join Clean Eating

Create a personalized feed and bookmark your favorites.

Join Clean Eating

Create a personalized feed and bookmark your favorites.

Shishito peppers are small and typically sweet, but 1 in 10 is spicy (with a Scoville rating similar to a jalapeño). Sub with a bell or padron pepper in a pinch.

Looking for clean avocado recipes? Click here for more.

Ingredients

4 5-oz skinless, boneless chicken breasts

1 tsp lemon zest + 2 tbsp fresh lemon juice

8 oz shishito peppers (about 24)

2 avocados, halved and pitted (peel on)

¼ cup chopped fresh parsley

Lemon crema

2 tsp lemon zest + 1 tbsp lemon juice

Preparation

1. In a large bowl, place chicken, 2 tbsp oil, lemon zest and juice, paprika, salt and pepper. Mix to coat chicken. Marinate in refrigerator for 20 minutes.

2. In a separate bowl, mix shishito peppers, avocado, remaining 1 tbsp olive oil and garlic.

3. Prepare lemon crema: In a small bowl, mix together crema ingredients. Set aside.

4. Cook chicken: Preheat grill to 400ºF. Spread chicken on grill and cook covered, for 5 to 8 minutes flipping once or until a thermometer reads 165°F in center. Place peppers
and avocados on grill for the last 3 minutes of grilling. Transfer to a serving platter and top with crema and parsley.


Planked Chicken Quarters With Lemon and Herb

If you're not going to cook with wood, then next best option is to cook on wood. Here, we cook chicken over wood planks set on the grates of the grill to give it a little bit of wood flavor. We use a mixture of olive oil, lemon juice, and fresh herbs to both marinate and baste the chicken to keep it moist.


Ingredients

Chicken

  • Protein –Chicken thighs boneless and skinless.
  • Broccolini –Trim the ends so that they look presentable and cook evenly across the board.
  • Rice –Be sure to use uncooked rice, I chose Basmati to use today.
  • Parsley –Fresh and chopped up fine, use as much or as little as you’d like!

Marinade

  • Garlic –Use as much or little as you like.
  • Onion –1 small onion chopped up fine.
  • Sauces –I used both soy sauce and sriracha today, but hot sauce is totally optional and up to your preference.
  • Honey –We want a nice element of sweet stickiness with our thighs today and honey is the ticket!
  • Broth –Chicken broth, low sodium to control our salt content.
  • Seasoning –Salt and pepper.

Step-by-Step Instructions

It really doesn't get much easier for a grilled chicken breast.

  • Pierce chicken breasts with a fork and then generously season chicken breasts with salt and pepper.

  • Add all of the marinade ingredients to a plastic bag and add chicken and mix well.
  • Let marinate and then grill!

Done. Easy, right? We LOVE this as the chicken for our Avocado Chicken Chopped Salad!

TIP: Make your life easier with this handy dandy tool you can buy on Amazon. We love it and use it for any time we use large plastic food storage bags!


Watch the video: Parsley Lemon Pepper Chicken. Made without grill (October 2021).