Lemon Pepper Chicken
YIELD Makes 4 servings
|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|
|4||chicken quarters (about 2-1/2 pounds)|
- 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.
- Prepared grill for direct cooking.
- 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.
- 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.
This recipe appears in: Chicken
|Serving Size:||1/4 of total recipe|
|Saturated Fat||6 g|
|Total Fat||24 g|
|Calories from Fat||60 %|
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