Recipe of the Day: Lemony Chicken Thighs (Plus a Lemon Dessert!)

Anne Burrell talks about how to select, store and prepare lemons. Plus, get her recipe for Lemon and Herb Marinated Grilled Chicken Thighs and a lemony dessert! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2JH8lcv Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lemon and Herb Marinated Grilled Chicken Thighs Recipe courtesy of Anne Burrell Total: 1 hr 25 min Active: 10 min Yield: 4 servings Level: Easy Ingredients Juice and zest of 4 lemons, plus 2 whole lemons 5 sprigs fresh rosemary, finely chopped 5 sprigs fresh sage, finely chopped 3 cloves garlic, smashed and finely chopped 1/2 teaspoon crushed red pepper Extra-virgin olive oil 8 chicken thighs, trimmed of excess fat Kosher salt Directions In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine. Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour. Preheat grill. Brush and oil the grill to clean. Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil. Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes. Serve the chicken with grilled lemon. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork Recipe of the Day: Lemony Chicken Thighs (Plus a Lemon Dessert!) | Food Network https://youtu.be/4D8NyrfPgMI