1. Remove strips of zest from half of the lemon, then trim into strips with a small knife. Set aside. Grate the other side of the lemon to make 1 Tablespoon zest. Finally, squeeze the juice from the lemon into the bowl.
2. In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken and spoon marinade over until coated. Cover with plastic wrap. Chill for 30 minutes, or over night.
3. Preheat the griddle, grill or broiler to medium heat. Put chicken pieces on griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle reserved lemon strips and serve immediately garnished with parsley sprigs.
-Serve with grilled portabello mushrooms and a pasta salad mixed with zucchini and peppers.
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (70%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 3.3mg||0 %|
|Potassium 50.5mg||1 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 2.1g|
|Protein 0.4g||1 %|
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Calories per serving: 23
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