Lemon-Herb Grilled Chicken
Refrigeration Time: 3 hours (or more)
Microwave Time: 8-10 minutes
Grill Time: 20-25 minutes
3 to 3-1/2 lb. broiler-fryer chicken, cut up
1/3 cup olive or vegetable oil
1 tbsp chopped fresh or 1 tsp dried basil
2 tsp chopped fresh or ½ tsp dried thyme
¼ cup lemon juice
¼ tsp salt
¼ tsp freshly ground pepper
2 cloves garlic, crushed
- Arrange chicken, skin sides up and thickest parts to outside edges (I used skinless/boneless chicken), in rectangular dish, 11x7x1-1/2 inches. Shake remaining ingredients in tightly covered container; pour over chicken. Turn chicken to coat well. Cover and refrigerate at least 3 hours.
- Prepare charcoal fire (or gas grill) for grilling. Microwave chicken and marinade tightly covered on high 8-10 minutes or until outside edges of chicken begin to cook.
- Place chicken, skin sides down, 5 to 6 inches from medium coals, on grill; reserve marinade. Cover and grill chicken 10 minutes; turn. Cover and grill 10 to 15 minutes longer, brushing occasionally with marinade, until juices run clear. 6 servings; 280 calories per serving.
NOTE: If you use skinless/boneless chicken, you won’t need as much cooking time.
Source: Betty Crocker’s Microwave Cookbook ISBN: 0-13-073859-X
