Recipe Image

Three-Way Marinated Chicken

  • 2 h
  • 2 h 15 m
Diabetic Living Magazine
“You'll never be bored by grilled chicken again after trying these three flavorful marinades.”


    • 4 skinless, boneless chicken breast halves (1 to 1¼ pounds total)
    • 1 recipe Lemon-Thyme Marinade, Rosemary-Onion Marinade or Chile-Citrus Marinade


  • 1 To Make the Lemon-Thyme Marinade: In a small bowl, combine ¼ cup snipped parsley; ¼ cup lemon juice; ¼ cup olive oil; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 2 teaspoons snipped fresh marjoram or ½ teaspoon dried marjoram, crushed; 2 cloves garlic, minced; ½ teaspoon ground black pepper; and ⅛ teaspoon salt.
  • 2 To Make the Rosemary-Onion Marinade: In a small bowl, combine ¼ cup chopped onion; ¼ cup olive oil; ¼ cup white wine vinegar; 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed; ½ teaspoon ground black pepper; and ⅛ teaspoon salt.
  • 3 To Make the Chili-Citrus Marinade: In a small bowl, combine ⅓ cup orange juice; ¼ cup lemon juice; 1 tablespoon snipped fresh cilantro or parsley; 2 teaspoons snipped fresh mint or ½ teaspoon dried mint, crushed; 2 teaspoons chili powder; 3 cloves garlic, minced; and ¼ teaspoon salt.
  • 4 Place chicken in a resealable plastic bag set in a shallow dish. Pour marinade of your choice into bag with chicken; seal bag. Marinate in the refrigerator for at least 2 hours or up to 4 hours, turning bag occasionally. Drain chicken, reserving marinade.
  • 5 Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 15 to 18 minutes or until chicken is no longer pink (170°F), turning once and brushing with reserved marinade once halfway through grilling. Discard leftover marinade.
ALL RIGHTS RESERVED © 2019 Printed From 9/20/2019