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Prep Time:15 minsAdditional Time:2 hrs 15 minsTotal Time:2 hrs 30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:2 hrs 15 minsTotal Time:2 hrs 30 minsServings:6Yield:6 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:2 hrs 15 mins
Additional Time:
2 hrs 15 mins
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6boneless chicken breast halves (about 1 1/2 pounds total)¼cupolive oil6clovesgarlic, minced1tablespoonlemon peel, finely shredded2teaspoonssnipped fresh thyme1teaspoonsnipped fresh rosemary¼teaspooncrushed red pepper¼teaspoonsalt⅛teaspoonground black pepper1Fresh thyme sprigs1Lemon wedges
Cook Mode(Keep screen awake)
Ingredients
6boneless chicken breast halves (about 1 1/2 pounds total)
¼cupolive oil
6clovesgarlic, minced
1tablespoonlemon peel, finely shredded
2teaspoonssnipped fresh thyme
1teaspoonsnipped fresh rosemary
¼teaspooncrushed red pepper
¼teaspoonsalt
⅛teaspoonground black pepper
1Fresh thyme sprigs
1Lemon wedges
DirectionsPlace 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.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 degrees F), turning once halfway through grilling. If desired, garnish with fresh thyme sprigs and lemon wedges.Originally appeared: Diabetic Living Magazine
Directions
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.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 degrees F), turning once halfway through grilling. If desired, garnish with fresh thyme sprigs and lemon wedges.
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.
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 degrees F), turning once halfway through grilling. If desired, garnish with fresh thyme sprigs and lemon wedges.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)188Calories8gFat1gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
