Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Chicken stays juicier and more flavorful when it cooks on the bone. You can cut up the leftover chicken and toss it with mixed greens and chopped vegetables for a healthful lunch salad.

David Bonom
Recipe by Cooking Light September 2006

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Recipe Summary test

Yield:
12 servings (serving size: 1 chicken breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a food processor; process until smooth. Place 6 chicken breast halves and half of herb mixture in a large zip-top plastic bag. Place remaining breast halves and remaining herb mixture in a second large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bags occasionally.

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  • Prepare grill.

  • Remove chicken from bag; discard marinade. Let chicken stand 15 minutes. Sprinkle chicken evenly with salt, cumin, and pepper. Place chicken, breast side down, on a grill rack coated with cooking spray. Grill 12 minutes on each side or until a thermometer registers 165°, turning once.

Nutrition Facts

227 calories; calories from fat 26%; fat 6.6g; saturated fat 1.5g; mono fat 3.1g; poly fat 1.2g; protein 37.3g; carbohydrates 2.4g; fiber 0.3g; cholesterol 102mg; iron 1.5mg; sodium 484mg; calcium 27mg.
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