Lemon & Oregano Chicken with Fennel Salad
The combination of fennel & orange is one that works wonderfully together, bitter and sweet and intensely fresh tasting. I would happily eat it by itself, but with thinly sliced onions and herbs like dill and mint but it really shines in my recipe for these lemon & oregano chicken thighs. I cook the thighs on the BBQ to give them deep smokey char marks and crispy skin. The marinate for the chicken is incredibly simple but highly effective- olive oil, lemon zest & orange zest and plenty of dried oregano!
Ingredients (US & METRIC):
For the chicken:
8 free range skin on, bone-in chicken thighs
¼ cup/ 50ml olive oil
Juice and zest of ½ lemon
Zest of ½ orange orange
4 garlic cloves
1 tsp dried oregano
For the salad:
2 oranges, peeled and segmented, juice reserved
1 bulb fennel, thinly sliced
1 red onion, thinly sliced
Small handful of dill, roughly chopped
Small handful of fresh mint, leaves picked
1 heaped tsp Dijon mustard
2 tbsp Extra virgin olive oil
Juice of ½ lemon
Sea salt and freshly ground black pepper
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Creamy Lemon Chicken Recipe
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INGREDIENTS
3 boneless chicken breasts
Salt
Black pepper
1 tbsp olive oil
1 tbsp butter
2 cloves garlic
1 cup chicken broth
1 cup heavy cream
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp dill
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How to make El pollo loco INSPIRED chicken | Grilled chicken recipes | Villa Cocina
#food #chicken #grill
Pollo loco simply means crazy chicken. All I know is that this chicken is seasoned perfectly, the flavors are CRAZY GOOD! I was inspired by the famous chain of restaurants named El pollo loco. Although, we will never know the exact recipe; what we do know is, that it's marinated in citrus, garlic, and spices. Then, cooked over open fire. Talk about a well balanced recipe you can make at home on repeat. Want to impress? make this recipe for your loved ones.
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1 Whole Chicken (4-5 lb)
➤ Marinade
1/2 cup orange juice (2-3 oranges)
1/4 cup lime juice (2-3 limes)
5 ea garlic cloves, large
1 tsp peppercorns :
2 tsp ancho Chile powder :
1 tsp paprika :
2 tsp onion powder :
1 tsp cumin, ground :
1 tsp coriander, ground :
1 tsp Mexican oregano :
1/2 tsp turmeric, ground :
1/4 cup olive oil :
2 tsp kosher salt :
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Charcoal grilled chicken marinated with Kalabo (native oregano) leaves || BakeandCookwithLouise
So aromatic and full of flavour!!!
Ingredients:
1 whole chicken cut into 7 parts
Salt 3 teaspoons
Calamansi 4 pcs
Ground black pepper 2 teaspoons
For marinade:
Kalabo 5 pcs, chopped
Garlic, 3 cloves, chopped
Ginger, 1 small, finely chopped
1 Small red onion, chopped
Bulb of the lemon grass, chopped
Soy sauce 4 tablespoons
Canola oil 2 tablespoons
Basting sauce:
Garlic, 3 cloves, chopped
Ground black pepper 1 teaspoon
Soy sauce 1/4 cup
Canola oil 2 tablespoons
GRILLED CHICKEN WITH LEMON AND OREGANO
INGREDIENTS:
1 tablespoon grated lemon zest
1/3 cup (about 2 lemons) lemon juice, freshly squeezed
1/4 cup finely chopped fresh oregano
2 tablespoons olive oil (plus more for grates)coarse salt & freshly ground pepper
2 pounds chicken breast
2 medium lemons,
halved crosswiseoregano sprigs for garnish, optional
DIRECTIONS:
Prepare marinade: In a small bowl, whisk together the lemon zest and juice, oregano, oil, 2 teaspoons coarse salt and 1 teaspoon pepper. Divide the marinade between 2 large re-sealable plastic bags. Divide the chicken between the bags; shake to coat. Let marinate at room temperature for 30 minutes, turning bags occasionally.Grill the chicken: Preheat the grill to medium; lightly oil the grates. Remove the chicken from its marinade, and pat dry with paper towels. Place the chicken on the grill. Cover and cook until lightly browned and cooked through, about 8 to 10 minutes. Turn the chicken over, cover and cook until chicken is cooked through (an instant-read thermometer should read 175° when inserted into the thickest part of the chicken). If the chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.Transfer the chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on the grill, cut side down; cook until slightly charred, 8 to 10 minutes. Serve chicken breasts with grilled lemon halves. Garnish with fresh oregano sprigs, if desired.
TIPS:
Chicken grills up best when it's an even thickness throughout the breast. Take the time to pound out the breasts slightly (between two pieces of plastic wrap) to even out the thickness.