Yield: 6 servings
Serving size: 1 breast half or 1 leg and 1 thigh
Ingredients
- 2 tsp. Worcestershire sauce
- 1 tsp. grated lemon zest
- 1 tsp. salt
- 1/2 tsp. dry mustard
- 1/2 tsp. dried oregano
- 1/2 cup fresh lemon juice
- 1/2 cup olive, canola, or corn oil
- 1 green onion with green top, chopped
- 6 chicken breast halves, or 6 legs and 6 thighs (2-1/2 to 3 pounds)
Directions
Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano in a small bowl. Gradually stir in the lemon juice, followed by the oil and chopped green onions.
Brush the mixture over the chicken pieces. Cover and marinate in the refrigerator for at least 2 hours.
Prepare a charcoal grill.
Remove the chicken from the marinade and place skin side down on the grill. Set 3 to 6 inches from charcoal that has reached the light gray ash stage. Cook 30 minutes for breast halves and 40 minutes for thighs, turning every 10 to 15 minutes.
Nutritional Information Per Serving:
Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg, Carbs: 1
g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 27 g
Diabetic Exchanges: 4 Lean Meat
By Terri
|
