Place all ingredients in a large, zip-top bag and carefully move the bag around to distribute everything evenly. (Gently squeeze just the end pieces of the lemons into the bag but leave the other slices intact rather than actually juicing the lemons.) If possible, marinate overnight.
When ready to eat, allow the chicken to sit at room temperature as the grill is preheating. Drain and discard the marinade (or drizzle some of the marinade over the chicken as it cooks - just don't consume it uncooked). Grill the chicken over medium-high heat for 7-8 minutes per side or until the internal temperature reaches 165 degrees.
Remove to a platter and allow the chicken to rest for 5 to 10 minutes before serving.
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1828.7mg||63 %|
|Potassium 285mg||7 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 15g|
|Protein 2g||3 %|
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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: 72
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