Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 7

Antioxidant compounds in citrus fruits and herbs may reduce the formation of HCA compounds. Here, we leave the skin on the chicken for moisture while grilling, then discard.

Corrine Trang
Recipe by Cooking Light June 2010

Gallery

Credit: Randy Mayor; Styling: Mindi Shapiro

Recipe Summary

Yield:
4 servings (serving size: 2 breast pieces or 1 leg and 1 thigh)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard giblets and neck from chicken. Cut the chicken into drumsticks, thighs, and breasts; cut each breast in half crosswise to form 4 breast pieces total. Reserve wings and back for another use.

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  • Combine rind and next 7 ingredients (through garlic) in a small bowl, and stir with a whisk. Place juice mixture in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator 1 hour. Remove chicken from bag, and discard marinade. Sprinkle chicken evenly with salt.

  • Prepare grill to medium-high heat. After preheating, turn the left burner off (leave the right burner on), or arrange charcoal on one side of grill for indirect heat.

  • Place chicken on grill rack covering right burner; grill over direct heat 15 minutes, turning every 5 minutes. Move chicken to grill rack covering left burner; grill over indirect heat 10 minutes or until a thermometer registers 165°. Discard chicken skin.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

246 calories; fat 13.7g; saturated fat 3.9g; mono fat 5.7g; poly fat 3g; protein 26.3g; carbohydrates 2.2g; fiber 0.1g; cholesterol 84mg; iron 1.3mg; sodium 374mg; calcium 15mg.
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