Recipe: Lemon Barbecued Chicken

Lemon Barbecued Chicken

This dish is equally good hot off the grill or at room temperature tossed in a green salad the next day. If grilling isn't an option, you can broil the chicken 4 to 5 inches from the heat, turning every 8 to 10 minutes until it is cooked through.

Six Servings
2 teaspoons Worcestershire sauce
1 teaspoon grated lemon zest (thin yellow part of lemon peel)
1 teapspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon dried oregano
1/2 cup fresh lemon juice
1/2 cup of olive, canola, or corn oil
1 green onion, chopped
6 chicken breast halves, or 6 legs and 6 thighs

1. Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano in a small bowl.
2. Gradually stiry in the lemon juice, followed by the oil and chopped green onion.
3. Brush the mixture over the chicken pieces. Cover and marinate in the fridge for at least two hours.
4. Prepare a charcoal grill.
5. Remove the chicken from the marinade and place skin side down on the grill. Set 3 to 6 inches from charcoal that has reached the light gray ash stage. Cook 30 minutes for breat halves and 40 minutes for thighs, turning every 15 minutes.

Serving: one breast half, or one leg and one thigh

Nutrition Facts per Serving:
Calories: 224
Total Fat: 12 grams
Cholesterol: 73 milligrams
Saturated Fat: 2 grams
Sodium: 268 milligrams
Carbohydrates: 1 gram
Dietary Fiber: 0 grams
Protein: 27 grams