2 Responses to “Anyone has the recipes for peanut coleslaw from Macaroni Grill, and Lemon-Garlic Chicken from Stonefire Grill?”

1. Luke says:

   May 31, 2010 at 7:49 pm

   you can totally look that up on the net, I’m sure you’ll find it!
2. ~Susakins~ says:

   May 31, 2010 at 8:01 pm

   Lemon Garlic Chicken:

   INGREDIENTS
   1 (4 pound) whole chicken
   salt and pepper to taste
   1 large lemon, sliced
   6 cloves garlic, sliced
   6 sprigs thyme

   DIRECTIONS
   Preheat oven to 325 degrees F (165 degrees C).
   Place a large sheet of parchment paper into the middle of a roasting tray. The parchment must be large enough to completely envelop the chicken. Season the chicken with salt and pepper, stuff with half of the lemon slices, and place breast side up in the middle of the parchment paper. Sprinkle garlic slices, and thyme sprigs evenly over the chicken. Lay the remaining lemon slices over the breast. Fold the parchment over the chicken forming a loose parcel.
   Bake in the preheated oven until the chicken has cooked, about 1 1/2 to 2 hours. A meat thermometer inserted into thickest part of the thigh should reach 180 degrees F.

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   Only Chicken Breasts:

   Ingredients
   6 boneless skinless chicken breast (4oz each)
   Marinade
   2 tablespoons fresh lemon juice
   2 tablespoons white wine
   2 tablespoons lite olive oil, divided (or virgin if you prefer)
   2 cloves garlic, minced
   1 teaspoon honey
   1 teaspoon dried oregano
   salt and pepper
   lemon slice (for garnish)
   fresh oregano (for garnish)

   Directions
   1) In a shallow glass dish mix the marinade: lemon juice, wine, half the oil,garlic, honey, oregano, salt& pepper.
   2) Add chicken to the marinade, turning to coat.
   3) Cover the dish and refrigerate for 30 minutes.
   4) In a large skillet heat remaining oil over med.
   5) /highheat until hot but not smoking.
   6) Add chicken to skillet (discard the marinade).
   7) Cook turning once until cooked through (about 20 minutes). Place chicken on a serving platter, garnish with lemon slices and fresh oregano.
   9) Serve.

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