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Quick Beef Stew in Foil
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
Lemon Pepper Chicken
Yield: Makes 4 servings
Ingredients:
1/3
cup lemon juice
1/4
cup finely chopped onion
1/4
cup olive oil
1
tablespoon brown sugar
1
tablespoon cracked black pepper
3
cloves garlic, minced
2
teaspoons grated lemon peel
3/4
teaspoon salt
4
chicken quarters (about 2-1/2 pounds)
Preparation:
1.
Combine lemon juice, onion, oil, sugar, pepper, garlic, lemon peel and salt in small bowl; reserve 2 tablespoons marinade. Combine remaining marinade and chicken in large resealable food storage bag. Seal bag; knead to coat. Refrigerate at least 4 hours or overnight.
2.
Prepared grill for direct cooking.
3.
Remove chicken from marinade; discard marinade. Arrange chicken on microwavable plate; cover with waxed paper. Microwave on HIGH 5 minutes. Turn and rearrange chicken. Cover; microwave on HIGH 5 minutes.
4.
Transfer chicken to grill. Grill, covered, over medium-hot coals 15 to 20 minutes or until juices run clear, turning several times and basting often with reserved marinade.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Sodium | 168 mg |
| Protein | 36 g |
| Fiber | <1 g |
| Carbohydrate | 1 g |
| Cholesterol | 162 mg |
| Saturated Fat | 6 g |
| Total Fat | 24 g |
| Calories from Fat | 60 % |
| Calories | 373 |
Dietary Exchange:
| Fat | 3 |
| Meat | 4 |
This recipe appears in:
Chicken
