Lemon-Garlic Grilled Chicken
ACTIVE TIME: 15 min. TOTAL TIME: 3½ hrs. SERVES: 6
Succulent chicken infused with the sunny seasonings of southern Italy preps in just 15 minutes—for maximum flavor, marinate overnight 1⁄4 cup finely chopped
fresh parsley
1⁄4 cup lemon juice
2 Tbs. olive oil
3 cloves garlic, minced
1 tsp. fennel seeds, crushed 1 (4–5 lb.) chicken 1 Combine parsley, lemon juice, oil, garlic, fennel, 1⁄2 tsp. salt and 1⁄4 tsp. pepper. Brush mixture over outside of chicken and in cavity. Place chicken on large plate or in roasting pan. Cover and chill at least 1 hr. or up to overnight.
2 Remove chicken from refrigerator; let stand at room temp. while grill heats. Prepare grill for indirect-heat
cooking over medium heat. Uncover chicken; transfer from plate or pan to indirect heat on grill.
3 Grill chicken with lid closed until juices run clear and thermometer inserted into thickest part of thigh away from bone registers 170°F, 11⁄4–11⁄2 hrs. Let chicken rest 10–15 min. before carving. Per serving: Cal. 433 Pro. 44g. Carb. 2g Fiber 0g Sug. 0g Chol. 142mg Sod. 329mg Total fat: 27g Sat. 7g Trans. 0g Sugar alcohol 0g
Easy variation
Orange-thyme: Omit fennel seeds. Sub in 2 Tbs. thyme leaves for the parsley and orange juice for lemon.