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Lemon Rosemary Grilled Chicken
3 tbsp. olive oil
3 tbsp. fresh lemon juice
1 tbsp. honey
1 tbsp. chopped fresh rosemary
1/4 tsp. salt
2 garlic cloves, minced
3 to 3-1/2 lb. cut-up frying chicken, skin removed if desired
In small bowl, combine all ingredients except chicken; mix well. Place chicken
in large shallow nonmetal dish. Brush or rub oil mixture on chicken pieces,
using all of mixture. Cover; refrigerate at least 1 hour to marinate.
Heat grill. When ready to grill, remove chicken from
marinade; reserving any remaining marinade. Place chicken on gas grill over
medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 30 to 40
minutes or 'til chicken is fork-tender and juices run clear, turning and
brushing with marinade 2 or 3 times. Discard any remaining marinade.
Makes 4 servings.
Nutrition info per serving: calories 400, calories from fat 220. Total fat 24 g;
sat fat 6 g; chol 135 mg; sod 16 mg; carb 2 g; fib 0 g; sug 1 g; pro 43 g.
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