Lemon-Chardonnay Grilled Chicken

Lemon-Chardonnay Grilled Chicken Recipe
Photo: Oxmoor House
Reserving a portion of the marinade to spoon on after cooking is the key to giving this chicken extra flavor. You can serve this with a quick side of steamed broccoli and gluten-free penne.

Yield:

4 servings (serving size: 1 chicken breast half)

Recipe from

Oxmoor House

Nutritional Information

Calories 213
Fat 4.6 g
Satfat 0.9 g
Monofat 2.3 g
Polyfat 0.7 g
Protein 39.4 g
Carbohydrate 0.6 g
Fiber 0.1 g
Cholesterol 99 mg
Iron 1.3 mg
Sodium 256 mg
Calcium 23 mg

Ingredients

1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons chardonnay or other dry white wine
2 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano leaves
1/2 teaspoon dried dill
1/4 teaspoon crushed red pepper
2 medium garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/4 teaspoon salt

Preparation

1. Combine first 8 ingredients in a medium bowl, stirring with a whisk. Reserve 2 tablespoons marinade. Add chicken to remaining marinade in bowl, turning to coat. Cover and marinate in refrigerator 15 minutes, turning chicken occasionally.

2. Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bowl, discarding marinade. Add chicken to pan; cook 6 minutes on each side or until done. Place chicken on a serving platter.

3. Stir salt into reserved marinade; spoon evenly over chicken.

Note:

Cooking Light Gluten-Free Cookbook

August 2011
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