Lemon Garlic Chicken Marinade - Recipes - Page 3

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Results 21 - 30 of 264 for lemon garlic chicken marinade

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21. MARINADE (STEAK, CHICKEN OR PORK)

Combine all ingredients with a ... 2 pounds of chicken, pork or steak and marinade in refrigerator up to 8 ... piece of meat gets the marinade.

22. MARINATED CHICKEN (LOW CALORIE RECIPE)

Place skinned chicken in large container. Combine all ingredients under "marinade." Pour evenly over chicken ... turned on to give browner chicken.

23. CHICKEN MARINADE

Marinade boneless, skinless chicken breast several hours and put ... charcoal) medium to low heat 3 to 4 minutes per side depending on thickness.

24. SPICY MARINADE FOR FISH OR CHICKEN

This is an excellent marinade for fish or chicken. Put chicken or fish ... halibut or tuna. Mix all ingredients in a blender or food processor.

25. CHICKEN MARINADE FOR CHICKEN BREASTS OR CHICKEN KABOBS

Marinate 2-4 hours. Cook chicken breasts 10-12 minutes on BBQ. ... pieces on skewer alternating with pepper, mushrooms and tomatoes. Cook on BBQ.

26. BARBECUED CHICKEN BREASTS

Wash chicken breasts, pat dry. For marinade, blend together oil, soy sauce, lemon juice and brown sugar. Place ... dish. Sprinkle with garlic, pepper, thyme or basil ... Don't overcook. Serves 4.

27. MIAMI CHICKEN LEGS

Chicken wings can be prepared the ... chicken. 2. Prepare marinade-basting sauce by combining all ... ingredients, but use only 1 1/2 the marinade.

28. CHICKEN TERIYAKI

Combine ingredients for marinade; add chicken breasts; cover and refrigerate at ... serving platter and garnish with pineapple slices. Serves 4-6.

29. MARINATED CHICKEN

This should be enough for 3 to 4 chickens, halved. Marinate for 2 ... in 375 to 400 degree oven for 1 1/2 hours. Baste frequently and turn once.

30. BARBECUED CHICKEN BREAST

Wash chicken breasts, pat dry. Blend together oil, soy sauce, lemon juice and brown sugar. Place ... dish. Sprinkle with garlic, pepper, thyme or basil leaves and cloves. Pour marinade over chicken. Let stand in ... carb, 335 mg sod.

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