Grilled Lemon-Herb Chicken

Grilled Lemon-Herb Chicken

1 Review
From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 6 boneless chicken breast halves (about 1½ pounds total)
  • ¼ cup olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon lemon peel, finely shredded
  • 2 teaspoons snipped fresh thyme
  • 1 teaspoon snipped fresh rosemary
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • Fresh thyme sprigs (optional)
  • Lemon wedges (optional)

Preparation

  • Prep

  • Ready In

  1. Place chicken in a resealable plastic bag set in a shallow bowl. For marinade, in a small bowl, combine oil, garlic, lemon peel, 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 (165°F), turning once halfway through grilling. If desired, garnish with fresh thyme sprigs and lemon wedges.

Nutrition information

  • Serving size: 1 chicken breast half
  • Per serving: 188 calories; 8 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 26 g protein; 5 mcg folate; 66 mg cholesterol; 0 g sugars; 45 IU vitamin A; 3 mg vitamin C; 18 mg calcium; 1 mg iron; 132 mg sodium; 244 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4 lean protein, 1 fat

Reviews 1

August 09, 2019
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By: Christyn
This chicken turned out amazing! The flavors of the marinade really got into the chicken, and the chicken was moist and tender. I have no leftovers because my son that doesn't like chicken ate it all - it was that good! I didn't have 2-4 hours to marinade chicken, so I cut my chicken breast into smaller strips and then gave them about 30 minutes to marinade while I prepped the rest of the meal and got the grill going.
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