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Notes
Try other dried herbs like basil, oregano, sage, rosemary, and cilantro.
Fresh lime juice works just as well as lemon juice, and it is particularly tasty if using the chicken in a Hispanic or Tex-Mex dish.
The marinade can be made up to 48 hours in advance, stored in an airtight container, and placed in the fridge.
Do not overcook the chicken. Chicken breasts are done when they reach an internal temperature of 165 degrees. Instant-read meat thermometers are relatively inexpensive and a godsend on the grill.
Cook bone-in chicken thighs and legs for about 12 minutes per side. They are done when they reach an internal temperature of 170-175 degrees.
Use tongs to flip the chicken on the grill, not a fork.
Tent the grilled chicken loosely with aluminum foil and let it rest. This helps redistribute the juices.
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat at reduced power in the microwave or wrapped in foil in the oven at a low temp.
Nutrition
Calories: 349kcal |
Carbohydrates: 15g |
Protein: 27g |
Fat: 21g |
Saturated Fat: 3g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 14g |
Trans Fat: 0.01g |
Cholesterol: 72mg |
Sodium: 1010mg |
Potassium: 655mg |
Fiber: 2g |
Sugar: 8g |
Vitamin A: 66IU |
Vitamin C: 32mg |
Calcium: 49mg |
Iron: 2mga
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