Crusty Herbed Chicken
From EatingWell: Charter Issue, 1990
A crunchy crust of crumbs and minced herbs seals in the natural juices.
- 1 lemon
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons black peppercorns, cracked (see Tip)
- 2 cloves garlic, crushed
- 4 pounds bone-in chicken pieces, skin removed
- 2 cups fresh whole-wheat bread crumbs, toasted (see Tip)
- 2/3 cup minced fresh herbs, (approximately 6 tablespoons chopped scallions or chives, 1 tablespoon rosemary, 1 tablespoon sage)
- 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.
- Preheat grill to medium-high.
- 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.
- Oil the grill rack (see Tip). Grill the chicken, turning every 10 to 15 minutes, until juices run clear, about 30 to 40 minutes.
Tips & Notes
- Tips: To crack peppercorns: Place whole spices in a plastic bag and crush with the bottom of a heavy skillet or pulse in a spice grinder.
- To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
- To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Per serving: 329 calories; 14 g fat (3 g sat, 7 g mono); 103 mg cholesterol; 12 g carbohydrates; 1 g added sugars; 37 g protein; 2 g fiber; 211 mg sodium; 374 mg potassium.
Nutrition Bonus: Selenium (50% daily value), Zinc (19% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 5 lean meat, 1 fat
More From EatingWell
If you want to make the spread at your next party look...
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
- Total Time
- More than 1 hour
- Type of Dish
- Main dish, poultry
- Main Ingredient
- Ease of Preparation
- Charter Issue, 1990