Grilled Lemon-Herb Chicken
Brining chicken overnight is a technique that results in really moist
flavorful meals. If using boned chicken is used only brine for 2-3
hours. Try lemon thyme, lavender or other herbs for interesting flavors.
Yield: Eight 3-ounce portions
|
| Ingredients |
| 1-1/2 lb |
whole chicken, cut up, bone-in |
1 Tbsp +
1-1/2 tsp |
lemon juice |
| 1-3/4 tsp |
extra virgin olive oil |
| 2 Tbsp |
fresh oregano, chopped |
| 2 Tbsp |
Italian parsley, chopped |
| 2 Tbsp |
fresh basil, chiffonade |
| 2 Tbsp |
salt |
| 1/8 tsp |
pepper |
|
| Nutrition Facts |
| Total Calories |
109 |
| Calories from Fat |
30 |
| Total Fat |
3g |
| Saturated Fat |
0g |
Cholesterol
|
49mg |
| Sodium |
1826mg |
| Carbohydrates |
0g |
| Fiber |
0g |
| Sugar |
0g |
| Protein |
25g |
|
The night before:
- Combine
lemon, salt, and water and brine chicken overnight.
The next day:
- Remove chicken from the brine, season with pepper and
marinate in herbs and olive oil for four to six hours.
- Bake at 350
for 30 to 45 minutes.
|
