Grilled chicken with lemon and rosemary marinade
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Hot Water |
| 2 | teaspoons | Vegetable Oil |
| ¾ | teaspoon | Dried Rosemary; Crumbled |
| 1 | medium | Garlic Clove; Minced |
| ⅛ | teaspoon | Salt |
| ½ | teaspoon | Greated Lemon Zest |
| ⅛ | teaspoon | Freshly Ground Black Pepper |
| 2 | teaspoons | Fresh Lemon Juice |
| 10 | ounces | Skinless Boneless Chicken Breast |
Directions
In heatproof glass measuring cup, pour hot water over rosemary; let cool.
Stir in zest, juice, oil, garlic, salt, and pepper. Put chicken in plastic bag; pour marinade over chicken and seal bag. Keep in refrigerator for 6-24 hours, turning bag periodically.
Prepare grill for a medium fire, using the direct method. Place chicken on grill and cook for about 15-20 minutes (or until done) turning once.
Marinade makes 4 servings and provides (per serving): 24 calories, 2 g.
total fat, 0 saturated fat, 0 mg. cholesterol, 69 mg sodium, 1 g. total carbohydrate, 0 g. dietary fiber, 0 g. protein, 5 mg. calcium For the chicken one above ... I put in the notes section the counts for the original recipe using 2 tsp vegetable oil. If you cut the oil back to 1 tsp then the counts would be: Cal 93.3;Fat 2.3g;Carb 0.7g;Fib 0.1g; Pro 16.5g;Sod 116mg; CFF 23½%
NOTES : Cal 103.3, Fat 3.5g, Carb 0.7g, Fib 0.1g, Pro 16.5g, Sod 116mg, CFF 31.3%.
Posted to Digest eat-lf.v097.n186 by "Shirley F. Coleman" <scoleman@...> on Jul 23, 1997