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Lemon-Caper Grilled Chicken Recipe

Lemon-Caper Grilled Chicken Recipe

Ingredients

  • 2 large boneless, skinless chicken breasts
  • ½ cup olive oil
  • 1 lemon, sliced into rounds
  • 6-8 sprigs of fresh thyme
  • Salt, to taste
  • Pepper, to taste
  • Red pepper flakes, to taste
  • ¼ cup capers

Directions

In a large bowl or plastic bag, add the chicken, olive oil, lemon rounds, and thyme. Make sure the chicken breasts are fully coated and then let marinate for about 25-30 minutes.

When ready, season the chicken breasts on both sides with salt, pepper, and red pepper flakes. Cook the chicken in a grill pan over medium-high heat, about 6-8 minutes a side, depending on thickness (mine were pretty thick).

To serve, garnish with capers (I also like to grill a few of the marinated lemon rounds to add to the plate as well).


Lemon Caper Sauce

Want to take your dinner to the next level? Try this Lemon Caper Sauce! This magical meld is so full of savory, salty, buttery goodness, you’ll want to swim in it. Drape it over a piece of grilled or baked fish or chicken, and you won’t want each bite to end. It’s full of big Mediterranean flair and it takes just a few minutes to whip up. And it’s not too terrible for you, either. This is our favorite trick for making dinner taste fancy restaurant quality meal in minutes.


Lemon Caper Chicken

Both are amazing ingredients for adding a lot of flavor without calories, sugar, or anything else you don’t want in your nutritious meal (unlike many other flavor enhancers, like condiments).

And turns out, they even complement each other, with the zesty lemon pairing perfectly with the tangy, salty taste of capers.

Add them to chicken and you won’t be disappointed.

Ingredients

1 medium boneless and skinless chicken breast, pounded

1 tablespoon fresh lemon juice

1 teaspoon capers, drained

1 teaspoon fresh parsley, chopped (optional)

Directions

  1. Place nonstick skillet on medium-high heat.
  2. Add chicken and brown on both sides, about 3 minutes per side. Transfer chicken to plate.
  3. Add lemon juice and capers to pan, swirl around to heat, and pour over chicken.
  4. Top with parsley.

WHY WE LOVE THIS RECIPE

Chicken is a go-to protein-rich dinner, and this is an easy, healthy way to add lots of flavor. The lemon even adds a dash of vitamin C. Serve it alongside lots of veggies, like sauteed greens, broccoli, or a big salad.


Grilled Chicken With Lemon and Rosemary

What could be easier than a quick grilled chicken recipe that's delicious served on its own, or sliced in sandwiches and wraps? This easy grilled chicken with lemon and rosemary. It is grilled with lemon, garlic, rosemary, and butter, for a simply delicious lunch or dinner.


It’s best to enjoy chicken the same day for the best taste. It’s possible to reheat, however, the flour coating will be slightly soggy and the sauce may not hold an emulsion. If reheating, add chicken to a pan with the sauce and reheat over medium heat until warmed through. Whisk the sauce before pouring on top of the meat.

To complete the dish, I like to serve this with angel hair pasta, rice, or crispy roasted potatoes. This helps to soak up all those luscious flavors. For vegetables try, broccoli or sauteed green beans are healthy pairings.


Lemon-Caper Chicken

A classic Italian duo of aromatic lemon and briny capers—quickly cooked together with a bit of butter to bring out their flavors—makes for a simple, irresistible sauce for juicy chicken thighs in this dish. It’s all served over a hearty bed of orzo pasta tossed with tender roasted whole tomatoes and broccoli.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem cut the broccoli into small florets. Place the tomatoes in a bowl drizzle with olive oil and season with salt and pepper. Stir to coat. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems.

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned tomatoes to the other side of the sheet pan. Return to the oven. Roast 7 to 9 minutes, or until the tomatoes are lightly browned and the broccoli is tender when pierced with a fork. Remove from the oven.

While the vegetables roast, in a large bowl, combine the flour and spice blend. Season with salt and pepper. Pat the chicken dry with paper towels season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the seasoned flour. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken (shaking off any excess coating before adding). Cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

To the pan of reserved fond, add the chopped garlic (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the butter, lemon juice (carefully, as the liquid may splatter), capers, and ¼ cup of water season with salt and pepper. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until the butter is melted and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

To the pot of cooked pasta, add the roasted vegetables, crème fraîche, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken. Top the chicken with the sauce. Garnish with the chopped parsley. Enjoy!

Tips from Home Chefs

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Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem cut the broccoli into small florets. Place the tomatoes in a bowl drizzle with olive oil and season with salt and pepper. Stir to coat. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems.

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned tomatoes to the other side of the sheet pan. Return to the oven. Roast 7 to 9 minutes, or until the tomatoes are lightly browned and the broccoli is tender when pierced with a fork. Remove from the oven.

While the vegetables roast, in a large bowl, combine the flour and spice blend. Season with salt and pepper. Pat the chicken dry with paper towels season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the seasoned flour. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken (shaking off any excess coating before adding). Cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

To the pan of reserved fond, add the chopped garlic (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the butter, lemon juice (carefully, as the liquid may splatter), capers, and ¼ cup of water season with salt and pepper. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until the butter is melted and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

To the pot of cooked pasta, add the roasted vegetables, crème fraîche, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken. Top the chicken with the sauce. Garnish with the chopped parsley. Enjoy!


  • Published: April 06, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 2 Hours
  • Makes: 7 to 15 servings
  • Cooks: 141°F (60.5°C) for 2 to 4 hours

Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.

For the Sous Vide Chicken

4-5 chicken breasts
5 grams rosemary
Salt and pepper
Canola oil
Flour

For the Lemon-Caper Air

300 grams lemon juice
40 grams capers
11 grams parsley
1.8 grams lecithin, 0.6%

For the Crispy Capers

30 grams capers
Oil for frying

To Assemble


    1. Sprinkle chicken all over with salt and 1 1/2 tsp. pepper. Let sit at room temperature 1 hour.
    2. Meanwhile, prepare a grill for medium heat and brush grate with oil. Thinly slice lemon half into rounds. Heat butter and honey in a small saucepan until butter is melted and foaming, then remove from heat and add lemon slices.
    3. Grill chicken, skin side down, until skin is lightly charred and releases from grate without tearing, about 6 minutes. Turn chicken over and lightly brush with lemon butter. Cover grill and continue grilling chicken, brushing with lemon butter every 5 minutes or so, until an instant-read thermometer inserted into the thickest part of breast registers 150°F, 25󈞈 minutes.
    4. Just before chicken is ready, cut remaining lemon into quarters and grill, cut side down, until charred and softened, 6𔃆 minutes. Transfer chicken and lemons to a cutting board let rest 10 minutes before carving chicken into pieces.
    5. To serve, squeeze grilled lemons over chicken and sprinkle with remaining 1/2 tsp. pepper.

    This Recipe is Featured In:


    Preparation

    Step 1

    Mix together flour and salt in pie plate. Dip chicken in seasoned flour, shaking off excess.

    Heat oil in large nonstick skillet over medium-high heat. Add chicken, in batches, and cook until browned and cooked through, about 3 minutes per side transfer to plate.

    Add broth, lemon juice, and capers to the skillet bring to a boil over medium heat. Reduce heat and simmer until slightly reduced, about 2 minutes.

    Return chicken to skillet and cook, turning to coat, until heated through, about 2 minutes. Transfer chicken to platter. Remove skillet from heat: add butter and parsley. Pour over chicken and serve.


    I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

    Easy to make and full of flavor, this grilled Moroccan chicken is a family pleaser.

    Ingredients

    • 1-1/2 to 1-3/4 pounds boneless skinless chicken breasts (or chicken tenderloins)
    • 1/4 cup extra virgin olive oil
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 3 garlic cloves, minced
    • 2 teaspoons paprika
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon cayenne pepper

    Instructions

    1. Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
    2. Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours.
    3. Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook.

    Pair with

    Nutrition Information

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    • Per serving (4 servings)
    • Calories: 344
    • Fat: 19g
    • Saturated fat: 3g
    • Carbohydrates: 3g
    • Sugar: 1g
    • Fiber: 1g
    • Protein: 40g
    • Sodium: 798mg
    • Cholesterol: 118mg

    This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

    Gluten-Free Adaptable Note

    To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.