Best 14 Broiled Chicken With Lemon And Thyme Recipes

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Cooking broiled chicken with lemon and thyme is a simple yet flavorful way to prepare this versatile protein. The combination of citrus and herbs creates a bright and aromatic dish that is perfect for a quick and easy weeknight meal or a special occasion dinner. This classic dish is easy to make, and the results are always impressive. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice, and enjoy a delicious and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON THYME CHICKEN TENDERS



Lemon Thyme Chicken Tenders image

Sauteed chicken tenders get a flavor boost from fresh lemon and thyme. Great as a main meal or as a salad topper.

Provided by BEE_QUEEN

Categories     Meat and Poultry Recipes     Chicken

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 clove garlic, minced
6 sprigs fresh thyme, leaves stripped and chopped
1 tablespoon lemon zest
¼ cup lemon juice
salt and pepper to taste
1 pound chicken breast tenders
olive oil-flavored cooking spray

Steps:

  • Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
  • Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 2 g, Cholesterol 64.6 mg, Fat 9.5 g, Fiber 0.3 g, Protein 23.7 g, SaturatedFat 1.7 g, Sodium 56.8 mg, Sugar 0.4 g

LEMON THYME CHICKEN



Lemon Thyme Chicken image

Buttered onions are a great addition to this easy lemon chicken recipe. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. -Kay Shimonek, Corsicana, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon butter
1/2 teaspoon dried thyme
1 cup chicken broth
3 tablespoons lemon juice
2 tablespoons minced fresh thyme

Steps:

  • In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken. , In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. , In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.

Nutrition Facts : Calories 308 calories, Fat 14g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 647mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

BROILED CHICKEN WITH LEMON AND THYME



Broiled Chicken With Lemon and Thyme image

Provided by Moira Hodgson

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 2- to 3-pound chicken, cut up
2 small lemons
1 clove garlic, minced
1/4 cup extra-virgin olive oil
About 10 sprigs fresh thyme
Coarse salt and freshly ground pepper to taste

Steps:

  • Wipe the chicken pieces dry with paper towels. Combine the juice of the lemons, the garlic and olive oil and pour it over the chicken pieces. Turn so that they are coated with the mixture, sprinkle with thyme and marinate for one to two hours.
  • Preheat coals or broiler.
  • Sprinkle the chicken with salt and pepper and broil for about 30 minutes, or until cooked, turning once. Baste with any remaining marinade juices.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 30 grams, Carbohydrate 5 grams, Fat 43 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 763 milligrams, Sugar 1 gram, TransFat 0 grams

BUTTERFLY CHICKEN WITH LEMON AND THYME



Butterfly Chicken with Lemon and Thyme image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 4h

Yield 4 servings

Number Of Ingredients 14

One 3 1/2-pound chicken
1/4 cup olive oil, plus more for greasing grill
2 teaspoons lightly crushed fennel seeds
2 teaspoons chopped fresh thyme
2 cloves garlic, crushed
Zest of 1 lemon
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Simple Green Salad, for serving, recipe follows
5 ounces spring mixed greens
1 teaspoon Dijon mustard
Juice of 1 lemon
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Turn the chicken breast-side down. Use kitchen shears to cut out the backbone of the chicken. Flip the chicken back over and press it down flat with the palms of your hands against the cutting board to open it up like a book. Place the chicken in a large zip-top bag.
  • Whisk together the olive oil, fennel seeds, thyme, garlic, lemon zest and lemon juice and season with salt and pepper. Pour the marinade over the chicken and place in the refrigerator for at least 3 hours and up to 1 day.
  • Preheat the grill to medium-high heat.
  • Use a clean tea towel and wipe the grill grates with oil. Remove the chicken from the marinade and place skin-side down on the grill and close the lid. Grill until the skin is nice and golden and crisp, about 15 minutes.
  • Once the chicken has nice golden grill marks, turn the grill to medium-low heat. Flip the chicken again, close the grill lid and continue cooking until a thermometer reaches 165 degrees F when inserted into the thickest part of the thigh, 20 to 25 minutes longer. Check the chicken occasionally to make sure it's not burning and rotate as necessary.
  • Cut into 6 to 8 pieces before serving. Serve the chicken on a platter with the Simple Green Salad.
  • Add the greens to large bowl. Add the mustard and lemon juice to another bowl. Drizzle in the olive oil while whisking to emulsify. Season the dressing with salt and pepper. Toss the greens with the dressing and transfer to a platter.

BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC



Butterflied Chicken with Thyme, Lemon and Garlic image

Provided by Bobby Flay

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 8

1/2 cup canola oil
2 tablespoons, plus 1 teaspoon finely chopped fresh garlic, salt made a paste
2 tablespoons, plus 1 teaspoon finely chopped fresh thyme leaves
2 tablespoons grated lemon zest
1 tablespoon chopped onion
Pinch crushed red pepper flakes
1 (3-pound) whole chicken, butterflied
Salt and freshly ground black pepper

Steps:

  • Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
  • Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
  • Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.

GRILLED OR BROILED LEMON THYME CHICKEN BREASTS



Grilled or Broiled Lemon Thyme Chicken Breasts image

Cook time includes 30 minutes to marinate. This is also good if you substitute tarragon for the thyme. One tsp of dried thyme can be used instead of fresh. From Pillsbury.

Provided by joolzcd

Categories     Chicken Breast

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon fresh thyme, chopped
2 garlic cloves, minced
4 boneless skinless chicken breast halves

Steps:

  • Combine oil, lemon juice, thyme and garlic.
  • Place chicken in shallow dish and pour oil mixture over, turn to coat.
  • Cover and refrigerate 30 minutes.
  • Discard marinade.
  • TO GRILL: Place chicken on gas grill over medium high heat or charcoal grill 4-6 inches from medium coals.
  • TO BROIL: Place chicken on broiler pan and broil 4-6 inches from heat.
  • Cook 14-18 minutes or until juices run clear, turning once.

Nutrition Facts : Calories 197.9, Fat 9.8, SaturatedFat 1.6, Cholesterol 75.5, Sodium 137.4, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 25.2

LEMON & THYME ROASTED CHICKEN



Lemon & Thyme Roasted Chicken image

I love lemon and thyme together so I decided to roast a chicken with that combo. The seasoning is simple, and the meat comes out moist and tender. -Pam Nelson, Beaverton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon coarsely ground pepper
1 roasting chicken (5 to 6 pounds)
1 medium lemon, halved
1/4 large sweet onion
1/4 cup fresh thyme sprigs
6 garlic cloves, peeled
Lemon wedges

Steps:

  • Preheat oven to 350°. Mix minced thyme, salt, garlic powder and pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Squeeze juice from lemon halves over chicken; sprinkle with thyme mixture., Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with lemon wedges.

Nutrition Facts :

ARABIC CHICKEN WITH LEMON & THYME



Arabic Chicken With Lemon & Thyme image

Our favorite recipe from our favorite Syrian-Lebanese cookbook, "Foods from Biblical Lands."The actual name is Djaj ma' limoon wa za' tar, but the kids call it "Arabic Chicken" and ask for it frequently. Save the leftover cooking juices to put over rice, potatoes, etc. (Actually, we use the marinade on potatoes, zukes, green beans..whatever we have and can throw in the oven). It's one of my standard potluck dishes and always gets raves (I use smaller chunks of chicken when cooking and then layer it over a 9x13 pan of rice pilaf for an easy self-serve dish). Also works to use packages of boneless, skinless chicken breasts (be careful not to overcook!). I've even been pressed for time and not broiled it and liked it just as much, or used it as marinade for grilled chicken...hard to mess this one up!

Provided by winkki

Categories     Chicken Breast

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 5

2 (4 lb) broiler-fryer chickens, in pieces
1/2-3/4 cup salad oil (I use half canola & half olive)
2/3 cup lemon juice
2 tablespoons thyme
1 teaspoon garlic powder

Steps:

  • Mix all ingredients (but chicken) for marinade.
  • Marinade chicken at least an hour (up to overnight).
  • Place chicken in baking dish.
  • Bake 1 hr at 350, then broil 15 min or until golden brown.

GRILLED CHICKEN WITH LEMON AND THYME



Grilled Chicken with Lemon and Thyme image

A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Chicken     Grill     Lemon     Olive     Garlic     Thyme     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 7

3 Tbsp. plus 1/2 cup extra-virgin olive oil, divided, plus more for grill
4 skin-on, bone-in chicken breasts (about 3 lb.)
Kosher salt, freshly ground pepper
2 lemons
4 garlic cloves, crushed
3 large sprigs thyme
1 cup torn pitted Castelvetrano olives

Steps:

  • Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour.
  • Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 1/4 cup). Set aside.
  • Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15-20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 8-10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10-15 minutes.
  • Pull chicken meat from bones and slice 1/2" thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining 1/2 cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.

LEMON AND THYME GRILLED CHICKEN BREASTS



Lemon and Thyme Grilled Chicken Breasts image

These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.

Provided by Melissa Clark

Categories     barbecues, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

4 (6-ounce) boneless, skinless chicken breasts
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped thyme leaves
4 garlic cloves, crushed and peeled
2 lemons, as needed
2 tablespoons extra-virgin olive oil, more as needed
Torn basil or mint leaves, as needed

Steps:

  • Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
  • Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
  • Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
  • Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams

LEMON-THYME CHICKEN BREASTS



Lemon-Thyme Chicken Breasts image

Lemon-thyme chicken with a taste of Dijon mustard makes for a fantastic, lightly flavored chicken dish. Pairs great with white or yellow rice.

Provided by Gemini26

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 13

¼ cup lemon juice
¼ cup chicken broth
4 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon fresh lemon zest
2 cloves garlic, minced
1 cube chicken bouillon
1 teaspoon dried thyme
1 ½ tablespoons all-purpose flour
½ teaspoon salt
4 (4 ounce) skinless, boneless chicken breast halves
½ tablespoon unsalted butter
1 lemon, cut into thin slices

Steps:

  • Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly.
  • Combine flour and salt on a small dish. Coat chicken with flour on both sides.
  • Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 8.7 g, Cholesterol 69 mg, Fat 17.9 g, Fiber 1.8 g, Protein 24.7 g, SaturatedFat 3.6 g, Sodium 803.5 mg, Sugar 0.5 g

GRIDDLED CHICKEN WITH LEMON & THYME



Griddled chicken with lemon & thyme image

A brilliant way to transform chicken breast in less than 20 minutes

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 6

4 skinless chicken breasts
1 lemon , grated zest and juice
2 tbsp extra-virgin olive oil , plus extra for drizzling
2 garlic cloves , crushed
¼ tsp dried thyme
hummus , kalamata, olives and lemon wedges, to serve

Steps:

  • Mix the chicken breasts with the lemon zest, 2 tbsp lemon juice, the olive oil, garlic and thyme.
  • Season, then cook on a heated griddle or on a barbecue for 4-5 mins each side. Serve the chicken with a generous dollop of hummus, a drizzle of olive oil, plus the olives and lemon wedges.

Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 34 grams protein, Sodium 0.21 milligram of sodium

BROILED CHICKEN WITH THYME, FENNEL AND PEPPERS



Broiled Chicken with Thyme, Fennel and Peppers image

Categories     Chicken     Broil     Fennel     Bell Pepper     Spring     Thyme     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

3 small fennel bulbs (about 2 3/4 pounds), trimmed, quartered lengthwise
3 red bell peppers, cut into 1-inch-wide strips
2 tablespoons olive oil (preferably extra-virgin)
3 teaspoons chopped fresh thyme
6 boneless chicken breasts
2 tablespoons (1/4 stick) butter
2 teaspoons finely grated lemon peel
1 teaspoon fennel seeds, crushed
Fresh thyme sprigs (optional)

Steps:

  • Cook fennel bulbs in large saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain; cool.
  • Toss fennel, bell peppers, olive oil and 1 teaspoon chopped thyme in large bowl to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat broiler. Using mallet or rolling pin, pound each chicken breast between sheets of plastic to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Place chicken, skin side down, on broiler pan.
  • Watching closely, broil chicken 4 to inches from heat source until golden brown and almost cooked through, about 5 minutes. Remove broiler pan from oven. Pour off any pan drippings. Using tongs, turn chicken over and broil until skin is golden brown and chicken is cooked through, about 4 minutes longer. Transfer chicken to platter. Tent with foil to keep warm. Pour off any additional pan drippings.
  • Working in 2 batches, arrange peppers and fennel in single layer on broiler pan. Broil until vegetables begin to brown and peppers and tender, about 2 minutes per side. Transfer vegetables to platter with chicken.
  • Meanwhile, melt butter in heavy small saucepan over medium-low heat. Mix in remaining 2 teaspoons chopped thyme, lemon peel and fennel seeds. Season to taste with salt and pepper.
  • Drizzle butter mixture over chicken. Garnish chicken with thyme sprigs, if desired, and serve.

GRILLED CHICKEN BREASTS WITH LEMON-THYME SAUCE



Grilled Chicken Breasts with Lemon-Thyme Sauce image

This winning technique for grilled chicken pecks out any dry-or bland-results. A few juicy secrets: Choose small cuts, and pound them flat so they cook quickly and evenly. Then, for maximum flavor without flare-ups, finish with a robust sauce like this lemon-thyme number.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Yield Serves 6 to 8

Number Of Ingredients 7

8 boneless, skinless chicken breasts (each about 8 ounces)
1/4 cup fresh lemon juice
1 tablespoon chopped fresh thyme leaves
3/4 teaspoon sugar
1/2 teaspoon red-pepper flakes (optional)
1/2 cup extra-virgin olive oil, plus more for grill
Kosher salt and freshly ground pepper

Steps:

  • Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
  • While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.
  • Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
  • Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve.

Tips:

  • Choose the right chicken: For this recipe, it's best to use a whole chicken that is about 3 pounds. You can also use chicken breasts or thighs, but you will need to adjust the cooking time accordingly.
  • Use fresh herbs: Fresh lemon and thyme add a bright, flavorful taste to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
  • Don't overcrowd the pan: When you're broiling the chicken, make sure that it is not crowded in the pan. This will prevent the chicken from cooking evenly.
  • Watch the chicken closely: Broiling can cook the chicken quickly, so it's important to watch it closely to prevent it from overcooking.
  • Let the chicken rest: Once the chicken is cooked, let it rest for a few minutes before carving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Broiled chicken with lemon and thyme is a simple, yet delicious dish that is perfect for a weeknight meal. The chicken is succulent and flavorful, and the lemon and thyme add a bright, refreshing taste. This recipe is also very versatile - you can use different herbs, vegetables, or sauces to create a variety of different flavors. So next time you're looking for a quick and easy chicken dish, give this recipe a try. You won't be disappointed!

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