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Suggest a better description1. For the chicken and rub: Combine lemon zest, salt, and pepper in bowl. Rub zest mixture under chicken skin and tuck wings according to photo 4. Transfer chickens to rack set over rimmed baking sheet and refrigerate, uncovered, for 30 minutes. (Chickens may be prepared up to this point 24 hours in advance; allow chickens to sit at room temperature 30 minutes before grilling.)
2. Open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 100) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan on one side of grill and pour hot coals into pile on opposite side. Evenly scatter 20 unlit coals on top of hot coals and set cooking grate in place. Cover, with lid vents positioned over cooler side of grill and opened fully. Let grill heat up 5 minutes. Scrape grate clean.
3. Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place lemon halves cut side down over hot side of grill. Place chickens skin-side down over cooler side of grill, with legs positioned closest to the coals. Cover, with opened vents in lid over chicken.
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 547 | ||
Calories from Fat: 361 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.1g | 53 % | |
Saturated Fat 12.3g | 61 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 180.7mg | 56 % | |
Sodium 207.6mg | 7 % | |
Potassium 446.8mg | 12 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 0.6g | ||
Protein 43g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 547
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