Best 4 Dads Lemony Grilled Chicken Recipes

Dads Lemony Grilled Chicken is a delightful dish that tantalizes the taste buds with its tangy lemon flavor. This zesty chicken is perfect for a summer cookout or a casual dinner with the family. The combination of fresh lemon juice, herbs, and spices creates a marinade that infuses the chicken with a burst of citrusy goodness. Whether grilled to perfection or pan-fried for convenience, this recipe is sure to satisfy your craving for a flavorful and refreshing meal. So, gather your ingredients, prepare your grill or skillet, and let's embark on a culinary journey that will leave you craving for more.

Here are our top 4 tried and tested recipes!

DAD'S LEMONY GRILLED CHICKEN

Dad's Lemony Grilled Chicken image

Lemon juice, onions and garlic add tangy flavor to chicken when firing up the grill. -Mike Schulz, Tawas City, Michigan

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 cup olive oil
2/3 cup lemon juice
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, chopped
8 chicken drumsticks (2 pounds)
8 bone-in chicken thighs (2 pounds)

Steps:

In a small bowl, whisk the first 5 ingredients until blended; stir in onions. Pour 1-1/2 cups marinade into a large shallow dish. Add chicken and turn to coat. Cover; refrigerate overnight. Cover and refrigerate remaining marinade., Prepare grill for indirect heat. Drain chicken, discarding marinade in dish. Place chicken on grill rack, skin side up. Grill, covered, over indirect medium heat 15 minutes. Turn; grill until a thermometer reads 170°-175°, 15-20 minutes longer, basting occasionally with reserved marinade.

Nutrition Facts : Calories 528 calories, Fat 39g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 318mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 38g protein.

GRILLED LEMON CHICKEN

Grilled Lemon Chicken image

Provided by Ina Garten

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
2 pounds boneless chicken breasts, halved and skin removed

Steps:

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
Skewer with wooden sticks.

MY DAD'S LEMON CHICKEN

My Dad's Lemon Chicken image

While my mother dabbled in French pâtés, Indian food, and American cakes of all kinds, my father found his true passion in Chinese food. He still has a special kitchen cabinet filled with various soy sauces, vinegars, and spices. When he cooks, every inch of the kitchen is covered in small bowls with all the prep. This dish remains, by far, my favorite -- and requires the fewest bowls. The cornstarch creates a great crispy layer on the chicken, and the tang of the lemon and ginger makes it addictive.

Provided by Alex Guarnaschelli

Categories main-dish

Time 4h55m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

2 large eggs
6 tablespoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
Kosher salt
2 tablespoons dark soy sauce
Juice of 2 lemons
1 tablespoon distilled white vinegar
2 teaspoons sugar
1 tablespoon grated fresh ginger
2 medium garlic cloves, grated
6 cups peanut oil
1 lemon, cut into 1/4-inch-thick rounds
1/2 small Thai (bird's-eye) chile

Steps:

1. Marinate the chicken: In a large bowl, whisk the eggs with 3 tablespoons of the cornstarch until smooth. Season the chicken on all sides with salt, and submerge it in the egg mixture. Cover with plastic wrap and refrigerate for at least 4 hours and up to 6 hours.
2. Make the lemon sauce: In a medium saucepan, combine the soy sauce, lemon juice, white vinegar, and sugar. Simmer over medium heat until the flavors come together and the sugar has dissolved, 3 to 5 minutes. Add the ginger and garlic, and simmer for 1 additional minute. Remove from the heat and keep the sauce warm.
3. Fry the chicken: Pour the peanut oil into a large heavy-bottomed pot (or wok) and bring it to 350 degrees F over medium-low heat. (Use a deep-frying thermometer to monitor the temperature as it heats.) Remove the chicken from any liquid in the bowl and spread it in an even layer on a baking sheet. Use a fine-mesh sieve to sprinkle the remaining 3 tablespoons cornstarch in an even layer over all sides of the chicken pieces. Drop some of the lemon slices carefully into the oil and fry until light brown with crisped edges, just 1 to 2 minutes. Remove with a slotted spoon to a baking sheet lined with a kitchen towel. In batches, add the chicken to the hot oil and cook until crispy and browned, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to the baking sheet. Season with salt.
4. Finish the dish: Stir the lemon slices and fresh chile into the sauce. Arrange the fried chicken pieces on a platter, and pour the sauce over them. Serve immediately.

GRILLED LEMON CHICKEN

Grilled Lemon Chicken image

Good tasting marinade for chicken. Quick and easy.

Provided by KRCTLC

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

⅓ cup lemon juice
¼ cup olive oil
1 tablespoon Dijon mustard
2 large cloves garlic, finely chopped
2 tablespoons finely chopped red bell pepper
½ teaspoon salt
¼ teaspoon ground black pepper
4 skinless, boneless chicken breast halves

Steps:

In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
Preheat grill for high heat.
Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 15 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 2.3 g, Sodium 462.3 mg, Sugar 0.7 g

Tips:

Use a flavorful marinade: The marinade not only adds flavor to the chicken but also helps to tenderize it. Use a mixture of herbs, spices, citrus juice, and olive oil for a flavorful marinade.
Use high-quality, fresh ingredients: The quality of your ingredients will directly affect the taste of your dish. Use the freshest chicken, vegetables, and herbs you can find.
Don't overcrowd the grill: When grilling the chicken, make sure to leave enough space between each piece so that it can cook evenly.
Cook the chicken over indirect heat: Indirect heat will help to prevent the chicken from drying out. If your grill has a lid, close it while cooking the chicken.
Use a meat thermometer to ensure the chicken is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit before it is safe to eat.

Conclusion:

Grilled chicken is a versatile dish that can be enjoyed in a variety of ways. Whether you're looking for a healthy weeknight meal or a special occasion dish, grilled chicken is a great option. With the right marinade and cooking techniques, you can create a delicious and flavorful grilled chicken dish that will impress your family and friends.