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Prep Time:2 hrsAdditional Time:15 minsTotal Time:2 hrs 15 minsServings:1Yield:1 servingJump to Nutrition Facts
Prep Time:2 hrsAdditional Time:15 minsTotal Time:2 hrs 15 minsServings:1Yield:1 serving
Prep Time:2 hrs
Prep Time:
2 hrs
Additional Time:15 mins
Additional Time:
15 mins
Total Time:2 hrs 15 mins
Total Time:
2 hrs 15 mins
Servings:1
Servings:
1
Yield:1 serving
Yield:
1 serving
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)1 recipe Lemon-Thyme Marinade, Rosemary-Onion Marinade or Chile-Citrus Marinade
Cook Mode(Keep screen awake)
Ingredients
4skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
1 recipe Lemon-Thyme Marinade, Rosemary-Onion Marinade or Chile-Citrus Marinade
DirectionsTo Make the Lemon-Thyme Marinade: In a small bowl, combine 1/4 cup snipped parsley; 1/4 cup lemon juice; 1/4 cup olive oil; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed; 2 cloves garlic, minced; 1/2 teaspoon ground black pepper; and 1/8 teaspoon salt.To Make the Rosemary-Onion Marinade: In a small bowl, combine 1/4 cup chopped onion; 1/4 cup olive oil; 1/4 cup white wine vinegar; 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed; 1/2 teaspoon ground black pepper; and 1/8 teaspoon salt.To Make the Chili-Citrus Marinade: In a small bowl, combine 1/3 cup orange juice; 1/4 cup lemon juice; 1 tablespoon snipped fresh cilantro or parsley; 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed; 2 teaspoons chili powder; 3 cloves garlic, minced; and 1/4 teaspoon salt.Place chicken in a resealable plastic bag set in a shallow dish. Pour marinade of your choice into bag with chicken; seal bag. Marinate in the refrigerator for at least 2 hours or up to 4 hours, turning bag occasionally. Drain chicken, reserving marinade.Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 15 to 18 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with reserved marinade once halfway through grilling. Discard leftover marinade.Originally appeared: Diabetic Living Magazine
Directions
To Make the Lemon-Thyme Marinade: In a small bowl, combine 1/4 cup snipped parsley; 1/4 cup lemon juice; 1/4 cup olive oil; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed; 2 cloves garlic, minced; 1/2 teaspoon ground black pepper; and 1/8 teaspoon salt.To Make the Rosemary-Onion Marinade: In a small bowl, combine 1/4 cup chopped onion; 1/4 cup olive oil; 1/4 cup white wine vinegar; 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed; 1/2 teaspoon ground black pepper; and 1/8 teaspoon salt.To Make the Chili-Citrus Marinade: In a small bowl, combine 1/3 cup orange juice; 1/4 cup lemon juice; 1 tablespoon snipped fresh cilantro or parsley; 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed; 2 teaspoons chili powder; 3 cloves garlic, minced; and 1/4 teaspoon salt.Place chicken in a resealable plastic bag set in a shallow dish. Pour marinade of your choice into bag with chicken; seal bag. Marinate in the refrigerator for at least 2 hours or up to 4 hours, turning bag occasionally. Drain chicken, reserving marinade.Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 15 to 18 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with reserved marinade once halfway through grilling. Discard leftover marinade.
To Make the Lemon-Thyme Marinade: In a small bowl, combine 1/4 cup snipped parsley; 1/4 cup lemon juice; 1/4 cup olive oil; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed; 2 cloves garlic, minced; 1/2 teaspoon ground black pepper; and 1/8 teaspoon salt.
To Make the Rosemary-Onion Marinade: In a small bowl, combine 1/4 cup chopped onion; 1/4 cup olive oil; 1/4 cup white wine vinegar; 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed; 1/2 teaspoon ground black pepper; and 1/8 teaspoon salt.
To Make the Chili-Citrus Marinade: In a small bowl, combine 1/3 cup orange juice; 1/4 cup lemon juice; 1 tablespoon snipped fresh cilantro or parsley; 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed; 2 teaspoons chili powder; 3 cloves garlic, minced; and 1/4 teaspoon salt.
Place chicken in a resealable plastic bag set in a shallow dish. Pour marinade of your choice into bag with chicken; seal bag. Marinate in the refrigerator for at least 2 hours or up to 4 hours, turning bag occasionally. Drain chicken, reserving marinade.
Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 15 to 18 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with reserved marinade once halfway through grilling. Discard leftover marinade.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)188Calories8gFat1gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
