Mediterranean Chicken Thighs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 boneless, skinless chicken thighs with visible fat removed.1/4 cup fresh lemon juice2 or 3 large garlic cloves chopped or put thru the garlic press2 Tablespoons Fresh Oregano Sea salt1/8 teaspoon coarse ground black pepper
Serves 2
Squeeze lemon and garlic into a glass baking dish. Add salt, oregano and pepper and stir well. Spread evenly across bottom of dish. Place chicken on top, press down and turn chicken over. Cover dish in plastic and refridgerate, turning the chicken every 20 minutes for an hour or up to 3 hours.
Spray grill grate with no stick cooking spray. Heat BBQ grill to high. Place chicken on grill and close lid for 5 minutes. Turn chicken over and cook 5 minutes. Reduce heat to medium and cook an additional 10 minutes, turning frequently.
Goes well with spinach salad with pears and blue cheese crumbles with balsamic vinegarette and whole wheat cous cous.
Make ahead and store in a ziploc bag for BBQing away from home.
Number of Servings: 2
Recipe submitted by SparkPeople user CATHER2000.
Squeeze lemon and garlic into a glass baking dish. Add salt, oregano and pepper and stir well. Spread evenly across bottom of dish. Place chicken on top, press down and turn chicken over. Cover dish in plastic and refridgerate, turning the chicken every 20 minutes for an hour or up to 3 hours.
Spray grill grate with no stick cooking spray. Heat BBQ grill to high. Place chicken on grill and close lid for 5 minutes. Turn chicken over and cook 5 minutes. Reduce heat to medium and cook an additional 10 minutes, turning frequently.
Goes well with spinach salad with pears and blue cheese crumbles with balsamic vinegarette and whole wheat cous cous.
Make ahead and store in a ziploc bag for BBQing away from home.
Number of Servings: 2
Recipe submitted by SparkPeople user CATHER2000.
Nutritional Info Amount Per Serving
- Calories: 181.6
- Total Fat: 5.5 g
- Cholesterol: 114.5 mg
- Sodium: 1,282.7 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.6 g
- Protein: 27.6 g
Member Reviews
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SNOKB04
I'm not the author, but if you look at the nutritional breakdown it says they are using a 1/2 tsp of salt PER SERVING. According the AHA, there are 2300 mg of sodium in ONE tsp of salt. Hopefully, it's an entry error. I'm going to try this recipe, but there's no way I'm using a whole tsp of salt. - 9/1/10
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CHUBBYNOMORE3
Fatsecret says there are 223 mg of sodium in a small chicken thigh. I won't use any in the marinade but will add it if it is needed when we eat it. The crackers with the unsalted tops have more sodium than an ounce of salted peanuts, but you can't taste it in the crackers. Having it tomorrow - 6/27/15