Wash the chicken pieces in cold water and pat dry with paper towels. Whisk together the lemon juice and olive oil in a very large bowl. Add the chicken and marinate, refrigerated, for 1 hour. Prepare a grill. Combine the oregano, rosemary, thyme, salt and pepper in a big bowl. Dredge each piece of chicken in the mixture to evenly coat. Grill the chicken over medium coals for 20 to 25 minutes, turning halfway through the cooking time, until the juice of the chicken runs clear when pierced with a knife. Yield: 10 servings. Typed in MMFormat by firstname.lastname@example.org Source: The Martha Stewart Cookbook. Posted to MM-Recipes Digest V4 #8 by email@example.com on Feb 22, 1999
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 531 (100%)|
|Amt Per Serving||% DV|
|Total Fat 59.5g||79 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 28.5g|
|Polyunsanturated Fat 19.6g|
|Cholesterol 0mg||0 %|
|Sodium 3684.4mg||127 %|
|Potassium 31.9mg||1 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.3g|
|Protein 0.2g||0 %|
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Calories per serving: 531
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