Lemon Pepper Chicken
the Editors of Publications International, Ltd.
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
- 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.
Nutritional Information
| Serving Size: | 1/4 of total recipe |
| Calories | 373 |
| Calories from Fat | 60 % |
| Total Fat | 24 g |
| Saturated Fat | 6 g |
| Cholesterol | 162 mg |
| Carbohydrate | 1 g |
| Fiber | <1 g |
| Protein | 36 g |
| Sodium | 168 mg |
Dietary Exchange
| Meat | 4 |
| Fat | 3 |
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