Grilled Lemon-Herb Chicken
Recipe from Diabetic Living

Marinating is a healthy way to add terrific flavor to foods. It also adds a make-ahead step to a recipe. Marinate the meat in the morning, then cook it at night.


Grilled Lemon-Herb Chicken

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Ingredients
  • skinless, boneless chicken breast halves (about 1-1/2 pounds total)
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  • 1/4 cup
    olive oil
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  • 6 cloves
    garlic, minced
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  • 1 tablespoon
    finely shredded lemon peel
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  • 2 teaspoons
    snipped fresh thyme
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  • 1 teaspoon
    snipped fresh rosemary
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  • 1/4 to 1/2 teaspoon
    crushed red pepper
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  • 1/4 teaspoon
    salt
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  • 1/8 to 1/4 teaspoon
    ground black pepper
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  •  
    Fresh thyme sprigs (optional)
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  •  
    Lemon wedges (optional)
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Directions
1.
Place chicken in a resealable plastic bag set in a shallow bowl. For marinade, in a small bowl, combine oil, garlic, lemon peel, the snipped thyme, rosemary, crushed red pepper, salt, and black pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
2.
Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. If desired, garnish with fresh thyme sprigs and lemon wedges. Makes 6 servings.

Nutrition information
Per serving: Calories 188, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 66 mg, Sodium 132 mg, Carbohydrate 1 g, Fiber 0 g, Protein 26 g. Exchanges: Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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