Grilled Lemon-Herb Chicken
From: Diabetic LivingMarinating 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.
Servings: Makes 6 servings.
Prep: 15 mins
Total: 2 hrs 27 mins
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Ingredients
6 skinless, boneless chicken breast halves (about 1-1/2 pounds total)
1/4 cup olive oil
6 cloves garlic, minced
1 tablespoon finely shredded lemon peel
2 teaspoons snipped fresh thyme
1 teaspoon snipped fresh rosemary
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground black pepper
Fresh thyme sprigs (optional)
Lemon wedges (optional)
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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
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