Grilled Lemon-Herb Chicken
You can never have too many main course recipes, so give Grilled Lemon-Herb Chicken a try. This recipe serves 5. One portion of this dish contains about 57g of protein, 51g of fat, and a total of 710 calories. If you have pepper, parsley, salt, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and pat dry. Trim excess fat.
Place chicken, breast side down, on a cutting surface.
Cut chicken in half lengthwise along backbone (do not cut through breastbone). Turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine parsley, thyme, juice, salt, and pepper; rub mixture under loosened skin and over breast and drumsticks. Gently press skin to secure.
Place chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
Preheat grill to medium heat.
Place chicken, skin side up, on grill rack coated with cooking spray. Grill 55 minutes or until a thermometer inserted into meaty part of thigh registers 18
Remove chicken from grill; cover and let stand 10 minutes.
Remove and discard the skin.