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20 minute dinner recipes

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Crusty Herbed Chicken


From EatingWell:  Charter Issue, 1990

A crunchy crust of crumbs and minced herbs seals in the natural juices.

6 servings | Active Time: 1 hour | Total Time: 3 hours



  1. Using a vegetable peeler, remove half the rind from the lemon and cut it into strips. Juice the lemon. Combine lemon rind, juice, oil, pepper and garlic, and place the mixture in a large plastic bag. Shake to blend seasonings. Add chicken, squeeze out excess air, seal and marinate in the refrigerator at least 2 hours, or until cooking time.
  2. Preheat grill to medium-high.
  3. Combine crumbs and herbs in a large, shallow dish. Remove chicken from the marinade, brush off lemon rind and peppercorns, and roll each piece in the crumb mixture. Coat each piece as thickly and evenly as possible.
  4. Oil the grill rack (see Tip). Grill the chicken, turning every 10 to 15 minutes, until juices run clear, about 30 to 40 minutes.


Per serving : 329 Calories; 14 g Fat; 3 g Sat; 7 g Mono; 103 mg Cholesterol; 12 g Carbohydrates; 37 g Protein; 2 g Fiber; 211 mg Sodium; 374 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 5 lean meat, 1 fat

Tips & Notes