1/4 cup lemon juice
1/4 cup garlic or canola oil
1 tbsp minced garlic
1 tbsp chopped fresh rosemary
1/4 tsp salt
dash of freshly ground black pepper
4 chicken legs
4 chicken thighs
Combine the lemon juice, oil, garlic, rosemary, salt, and pepper in a gallon-size ziptop plastic bag. Seal well and shake to mix well.
Remove the skin from the chicken pieces and add chicken to the plastic bag. Marinate for about 30 minutes.
Heat up an indoor or outdoor grill.
Remove the chicken pieces from the plastic bag, discarding the marinade. Place chicken in a microwave-safe 13 x 9-inch baking dish. Cover and microwave for 10 minutes. If you are not using a turntable, turn the dish after 5 minutes.
Remove microwaved chicken to the grill. Grill 6 to 10 minutes or until browned and juices run clear.
A serving of 1 leg and 1 thigh = approximately 271 calories, 32 g protein and only 1 g carbs, sorry I do not have sodium numbers
1 tbsp minced garlic
1 tbsp chopped fresh rosemary
1/4 tsp salt
dash of freshly ground black pepper
4 chicken legs
4 chicken thighs
Combine the lemon juice, oil, garlic, rosemary, salt, and pepper in a gallon-size ziptop plastic bag. Seal well and shake to mix well.
Remove the skin from the chicken pieces and add chicken to the plastic bag. Marinate for about 30 minutes.
Heat up an indoor or outdoor grill.
Remove the chicken pieces from the plastic bag, discarding the marinade. Place chicken in a microwave-safe 13 x 9-inch baking dish. Cover and microwave for 10 minutes. If you are not using a turntable, turn the dish after 5 minutes.
Remove microwaved chicken to the grill. Grill 6 to 10 minutes or until browned and juices run clear.
A serving of 1 leg and 1 thigh = approximately 271 calories, 32 g protein and only 1 g carbs, sorry I do not have sodium numbers
File Photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.