Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw.
Ingredients
- ¼ cup canola oil
- 1 lemon, zested and juiced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 cloves garlic, pressed
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried Italian herb seasoning
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
Directions
Step 1
Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
Step 2
Preheat grill for medium heat and lightly oil the grate.
Step 3
Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 277 | |
% Daily Value * | |
Total Fat17g | 21% |
Saturated Fat2g | 9% |
Cholesterol61mg | 20% |
Sodium1045mg | 45% |
Total Carbohydrate10g | 4% |
Dietary Fiber2g | 6% |
Total Sugars5g | |
Protein24g | |
Vitamin C23mg | 115% |
Calcium48mg | 4% |
Iron2mg | 9% |
Potassium239mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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