Lemon Garlic clove Grilled Chicken

 

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�� Lemon & Garlic Juicy Grilled Chicken Breast Recipe Easy Simple & Fast

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2 tablespoons lemon juice. 2 tablespoons olive oil. 1 garlic clove, minced.

1/2 teaspoon dried oregano. 1/8 teaspoon cayenne pepper. 4 boneless skinless chicken breast halves (4 ounces each). Place Chicken breasts in a medium, non reactive bowl.

Add garlic, salt, pepper, lemon juice and olive oil. Turn chicken several times to coat with marinade. Cover and marinate 1-2 hours in the refrigerator.

Prepare a hot fire in a barbecue grill. Oil the grill. Remove breasts from the marinade, shaking off excess and place on hot grill. Instructions ARRANGE chicken in a 9×13-in. baking dish.

Whisk lemon juice with oil, garlic powder, rosemary and salt. Season with fresh pepper. Place marinated chicken on the grill and discard any excess marinade. Close lid on grill and cook each side of the chicken for about 7-9 minutes (per side.) It helps to use a meat thermometer when grilling.

You want your chicken cooked to 165f degrees. Ingredients 1/4 cup fresh lemon juice 1/4 cup finely chopped fresh oregano 2 tablespoons minced garlic 2 tablespoons kosher salt 2 teaspoons black pepper 1/3 cup olive oil 12 whole chicken legs (7 lb) 8 chicken breast halves with skin and bones (8 lb) 5 lemons. Instructions. Pierce chicken several times with a fork, and place in a gallon zipper bag. In a medium bowl, combine olive oil, lemon juice, cumin, garlic, salt, and pepper, and mix well.

Add marinade. Melt butter in a skillet over medium-high heat. Step 2 Season chicken with salt and pepper; place in the melted butter.

Cook chicken, flipping. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat.

The zest gives the chicken ample lemon flavor, without affecting the chicken’s succulent texture. The best tool for zesting citrus is a fine or microplane. Lemon Garlic Grilled Chicken Marinade is a flavorful way to dress up plain old grilled chicken breast. The marinade helps tenderize the chicken, to yield super juicy and delicious meat. We usually make this on the grill during summer, but it’s just as good if pan fried.

And the best part? It’s freezer-friendly, too!

List of related literature:

Make the marinade for the chicken by combining the garlic, oregano, thyme, lemon zest and juice, and olive oil in a bowl.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
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Add the olive oil and vinegar, season with garlic powder, sea salt, and black pepper, and stir to make sure that the chicken and broccoli are well coated.

“Beyond Training: Mastering Endurance, Health & Life” by Ben Greenfield
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Return chicken to pot and stir in garlic mixture, lemon juice, and cilantro; season with salt and pepper to taste.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
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Add 1 thinly sliced garlic clove, 2 tablespoons chopped fresh parsley, and ¼ teaspoon red pepper flakes and cook until garlic is golden brown and fragrant, about 1 minute.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
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In a small mixing bowl or large glass measuring cup, combine the olive oil, lemon juice, lemon peel, garlic, oregano, and salt and pepper; pour the marinade over the breasts in the bag or dish.

“Grilling For Dummies” by John Mariani, Marie Rama
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While the chicken is baking, make the sauce: In a large skillet over medium heat, sauté the garlic in the butter for 2 minutes, until fragrant.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
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In a small bowl, whisk together the melted butter, lemon juice, parsley, garlic, and red pepper flakes, if desired; season with salt and pepper to taste.

“Damn Delicious: 100 Super Easy, Super Fast Recipes” by Rhee, Chungah
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Stir in chicken with any accumulated juices, capers, butter, lemon zest, and lemon juice and cook until warmed through, about 1 minute; remove from heat and cover.

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In medium glass or plastic bowl, stir lemon peel, lemon juice, red pepper, salt, garlic and 1 tablespoon of the oil until 2 Set oven control to broil.

“Betty Crocker Cookbook 11th edition” by Betty Crocker
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Stir in remaining garlic, lemon zest, and lemon juice and season with salt and pepper to taste.

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Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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59 comments

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  • So i made this and the marinade is good for sure, the basil mix is s necessity in my opinion. Or at least some type of spice.
    If you’re cooking non organice chicken without using a mallet the chicken will cook VERY unevenly so you need a mallet otherwise you’ll have to pour water in the pan in order to stop the chicken from completely burning. So either use organic chicken or use a meat mallet to even out the chicken.. as for the garlic, make sure its tucked deep within the slivers of the breast, or just add it near the end of the cooking so it doesnt burn. Otherwise its a good recipe.

  • Sorry cheap trick, but a George Foreman grill with any Frozen meat will come out perfectly. Seared on the outside, juicy and cooked on the inside. I challenge anyone and everyone to try it.

  • I made this with a little tweak. Added chilly flakes and Italian seasoning instead of basil. I also added a bit of fresh cilantro. It turned out amazing!! And so easy and quick to make!!

  • Tried this with a twist. Used fresh basil instead of parsley then added marinara and fresh mozzarella and broiled to melt the cheese. Delicious! Whole family loved it!

  • I tried this tonight, it was delicious! It tasted much better than the chicken I order from outside. Superb recipe, too easy and time saving!

  • Assalam u ellekum
    Sir,
    Today I make it, the word delicious is very samll… it is verrrrrry verrrrrrrry verrrrry testy very testy… and my 2 year son eat it very happily…. best of luck
    Mashallah
    Mashallah
    Mashallah

  • Dude I just stumbled upon your page and after watching a few videos, I have to say that you’re in my top3 favorites for grilling/smoking food videos!

  • It tastes amazing. I make it thrice a week, it’s that much tasty. Thank you for sharing such an awesome recipe. I simply Love your channel.

  • Sam and fam! I LITERALLY saw this video last night Had a dinner date tonight and made this for her (sans bread). It worked…..also it was delicious! Thanks so much!

  • Sam I’ve been following you for a long long time but lost my way for a bit along with my heart for cooking. I saw your interview on the news yesterday (San Diego) on leveling and grilling chicken breasts. It motivated me to go back to your website which led me to this gem. I’ve been in a funk because my kids don’t like what I make which is so unmotivating. But I made this tonight and I had unsolicited “this is really good” comments around the horn. I’m a believer and glad I caught your bit. I can’t wait for your new book, its right up my alley as a working mom trying not to eat out (and cook) all the time.

    Served with split sweet potato, face down in olive oil, cinnamon and sea salt.

  • I’M AZERBAIJANIAN AND I ALSO LIKED THIS MEAL! I PREFER TO EAT THE CHICKEN WITH POTATOES (FRESH POTATOES WITH THEIR SKIN) WHICH WERE ROASTED IN THE MICROWAVE. I MEAN FRIED POTATOES UNTIL CRISP!

  • Yo this narrating sucks. It’s so annoying. It’s goes high, comes to a peak, then goes down. Sorry. Can’t watch anymore than 30 seconds.

  • I have always noticed that while cooking or BBQ, while the chicken is half way done, if you coat it with the leftover marination, it turns out super juicy and yummy.

  • Itssssss really tastylicious. I got the prfct title for You Maam “KITCHEN and CHICKEN QUEEN”.. The flvour, clour, grilliness is not just tasty it daam delicious and mouthwtering.. Wtchng it only mkes my tummy groaning to have it. I’ll definitely try it out this Friday. And its prfct for my Diet also. Tasty and Healthy.. Thank You vry much mah kitchen and chickn queen. Made my day…. Lots of Love Maam��������������������

  • Can I use bbq Sauce along with this for sizzler? Any idea how it would taste? Or any other sauce recommended so I can make it sizzler dish

  • When marinating always double bag. Then put that into 3 grocery bags. This guarantees you will never get a leak in the first bag ����

  • Sam needs to fire these young smug pricks that work the camera and feel the need to talk. The fans of the show are here for Sam and his cooking.

  • Chef John, I am a little confused and upset that Anyone could give You a thumbs down! You are Great!!! Thank You!!! Especially in this troublesome time, You bring light into my day, and my Heart!!!

  • Dear Chef John I’m a Greek person and I would like to emphasize something.
    We do NOT use in our cooking or grilling so much pepper or cayenne as you say. Just tinny bit in order to give the necessary flavor. But we use a lot of lemon to our food, as you very correctly say.
    Thank you, sir

  • How it comes that you have five right legs only? Does that mean that there must be still some one-legged chicken hopping around in circles?

  • Heaven ����… full of deliciousness ��…chef you are the best in this universe… absolutely gorgeous presentation… love your style of cooking ❤️❤️��.. Thank you for sharing chef ��

  • I bake mines on a baking sheet, and cover it with aluminum foil and bake for 30 mins on 400F. Then I take the aluminum foil off and bake for an additional 10 mins. Is that a cast iron pan?

  • Whenever I make a casserole when it is ready my liquid is always too runny. What is the best way to thicken the sauce without flour lumps?

  • You brushed the marinade on and didn’t turn it to cook the marinade, and food with bones in just pick it up with your hands, that’s why god made bones in food

  • I love the banter as its nice to see my own son and I have kitchen twins out there… Sam I am on your side.:) If it looks like more it is more as OUR KIDS taught us that with every cookie or pizza slice, ice cream scoop or Xmas gift. Take that to the Max!:)

  • Is that pan cast iron? If not you never want to use Teflon coated pans or any kind of coated pans with high heat. It’s very toxic even the pans that say non toxic or still toxic especially at high heat. Cast iron, stainless, carbon steel good pans. JFYI. Chicken looks good thank you.

  • Love this…so straight forward and passionate…rare combo. Just one question as I was watching another chef and he said he put the salt on just before frying because if you add the salt with the marinade it draws out all the moisture but he was marinating a steak so don’t know if they react different or if it’s because he was marinating overnight or something? Please let me know your thoughts. I actually came on here to get an idea of marinades with fresh herbs as I love to garden and so happy I found you because of how you show such a simple formula.

  • Do we really need to add that much of oil? Btw I tried your chicken bhuna recipe, it was superbly delicious. My husband and I just loved it. It was lip smacking good. Thanks for the recipe!

  • Collaborative process with a millennial means you give them what they want or they verbally shit themselves and pitch an emotional and verbal fit like a fucking toddler and throw backhanded comments for days and sometimes weeks.

    So rock on Sam, do your thing with the food like you do, because it’s fucking phenomenal, and remind him you changed his diapers and tell him to shut the fuck up and stay in his lane with the cameras.

    And please do it on video so those of us with kids his age can enjoy the footage:)

  • Herbs,vitamins,proteins,veg,fruits,yoga 4 immunity. Bible is word of God,food 4 soul. GOD JESUS IS THE LIVING BREAD for those who believe His death n ressurrection will live forever in heaven. C ‘Jesus’ in google..!!.

  • “I’m not trying to make a compound butter.” -makes a compound butter.
    “I’m not trying to make garlic butter chicken.” -makes garlic butter chicken. ������

  • After watching this…
    Me: baigan may gaya kaam dhaam paisa vaisa, first INDIA ku wapis chalo….jitna hota kaam karo, mazedar khana pet bhar khao family ke sath… Allah se dua karo…bhaad may gaya videsh

  • You really needed to have said how much time it took per side. Just to give us an idea of approximately how much time to cook ours.

  • Re: increase in size of chicken after pounding is the same reason that I have them cut my pizza into only 8 pieces as I can’t eat 12

  • When you said lemon juice,is it really the pure juice after you squeeze the lemons or did you dilute it with water? Pls let me know

  • I don’t know how to cast a vote so you win but I TOTALLY support you! You deserve to win. Sam, you got me & my family thru this global pandemic. Before I stumbled upon you, I couldn’t boil water. But NOW!!! I’m a total chef. And my family & friends refer to me as the chef. Every morning my friends text me to ask me what I’m making my family today for dinner. And then I send them your link or video. After I make dinner, I share photos. Everyone goes nuts!!!

  • Thank u chef Joel for this amazing recipes but I really feel sorry!!! having a unique presentation still this channel is under rated dont know why..want to see your channel to be touched millions views.. Love from India.

  • Anyway to get this done without an outdoors grill but achieving a very similar look and taste? Like in a greased up pan or oven top grill maybe?

  • Tried this recipe tonight awesome! But since I didn’t have a blow-torch, I simply put the cheese on once I buttered (on the grill), and then covered the grill until the cheese melted. Perfect!

  • Looks great!! I have bought many different brands of chicken, organic as well and a lot of it has been whats called woody chicken. Like it has an odd texture even though its cooked properly. How do I find chicken that is perfect when cooked

  • Awsm!
    Can we make it in OTG? If yes what will be the time settings?
    Can we substitute olive oil with curd for those who r trying to lose weight?

  • Just a request, next time you cook any chicken breast recipe, cut one piece and show the inside..as it tends to dry up fast in overcooking.

  • My family absolutely loved this chicken. It’s the best I’ve ever grilled!! This was my first time using one of your videos!! I’ll never cook dry chicken ever again!!! Thank you!!!

  • Shame on you John! You never should use leftover marinade that had the chicken in it to baste afterwards. set aside some before you add chicken.

  • This channel needs more attention… The background music, the graphics plus the unique and delicious recepies just wowww..loved this recepie ������♥️♥️����

  • “Give it that lovely cross hatch by turning it on a 45” or a 90, for those of you geometrically challenged. 90: the “other” 45.

  • For saying ingredients need to be good quality for taste, you should never had used curly parsley. No taste, ugh.

    Flat leaf parsley is delicious!!! ( It’s also called Italian parsley) Always use flat leaf, never curly parsley.

    And where are we supposed to get good butter??? If HEB doesnt have it then it’s reg butter for me.

  • I really enjoy all your videos, Meredith they are so helpful and you’re a delight to watch demonstrate techniques & recipes; thank you!

  • Can you upload the reciepi of the chicken which we get in the plein travel, that buttery, cheesie juicy breast pies of chicken with mashed potatoes and buttery flavoured Greenpeace. Mostely in British airways,Lufthansa, swiss.

  • Love to see a backyard tour…you are living the dream. But then, San Diego has the perfect set up for that dream. Love your channel!

  • I like told her today show host to shut up right and let him speak, which it was more interviews do it. Interrupt insinuate themselves into the conversation.

  • I think I’m going to do this but I’m going to put some of the Garlic butter on the grain side before I flip it.and still put it on the skin removed side.I think this will add a lot of that flavor and juiciness inside the breast.

  • One of the best marinades I’ve had. I put a dollop on a plate drizzled olive oil on it and dipped Italian bread in it. So good! Thank you.

  • Certain this is in the comment section somewhere, but if you’re gonna use the marinade to baste, make sure that whatever side you baste gets flipped over and gets direct heat for no fewer than 5 mins.

  • Very nice and yummy recipe friend ������I likes your all videos, I always stay connect you please you too connect me with like and comment plzzzzz ����

  • Hello sir.i am your new subscriber. can i have this chicken while my diet for dinner.usually i only boil and eat for dinner.plzz do reaply. Lot of love from India

  • Wow. That looks incredible. I have been thinking about getting a grill and if I end up buying one, I’m definitely going to try out this garlic butter chicken. It looks delicious, yet so simple to make. The garlic, butter, parsley combo looks great.

  • Hahhajah I love learn cooking with you guys,I’m Latina �� and I always looking for different recipes for mi dinner,thanks for your funny videos and delicious tips, by the way,I love your green patio