Looking for a tangy dinner recipe? Then check out this grilled chicken marinated with lemon-pepper seasoning, rosemary leaves and honey – a scrumptious meal.
cup olive oil
cup chopped fresh rosemary leaves
teaspoons grated lemon peel
teaspoon garlic salt
teaspoon lemon-pepper seasoning
cup fresh lemon juice
cloves garlic, finely chopped
to 5 lb chicken pieces (breasts, legs, thighs)
In large bowl or resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat. Cover bowl or seal bag; refrigerate at least 1 hour or up to 4 hours to marinate.
Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin side down, on grill over medium heat. Cook 10 minutes.
Brush chicken with marinade; turn chicken. Cook 20 to 30 minutes longer, turning and brushing frequently with marinade, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Discard any remaining marinade.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.