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Zesty Grilled Garlic-Herb Chicken

Zesty Grilled Garlic-Herb Chicken

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
Inspired by Home Cooks

Inspired by Home Cooks

Hot, sweet and savory--many herbs lend distinct, delicious notes to this marinade for grilled chicken.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 662 kcal
  • 33%
  • Fat:
  • 59 g
  • 91%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, SPLENDA(R) Granulated Sweetener, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
  2. Preheat the grill for medium heat.
  3. Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
33

Jillian

3/2/2010

This is a great recipe and I realize that it's a reduced sugar version of Bessy's Zesty Grilled Garlic-Herb Chicken (one of my favorites that I've made a number of times) but when converting 1/2 cup of sugar from the original recipe 1/2 cup of Splenda should be 1/4 cup. I also eliminate the saffron and it doesn't make a difference in the recipe. I pound the chicken down to 1/2 inch, cut the oil down to 3/4 cup, put everything into a ziploc bag and marinate it for a few hours. The chicken gets carmelized due to the sugars, comes out moist and it's definitely zesty as the name states. It's delicious and I usually serve it with Penne from Heaven from this site.

Adrian
10

Adrian

9/8/2010

I substituted the splenda with 1/3 cup of brown sugar, left out the saffron because its more valuable than gold up here in Canada. To counteract the sweetnees of the sugar and honey I added the zest and juice of 1 lime, and a 1/4 cup of orange juice. I also cut the oil in 1/2. It came out amazing, moist and very tasty

mn78
8

mn78

6/15/2010

This had a good flavor. I used about 1/3 c of brown sugar, no saffron and cut back on the oil. I'll cut the oil back even more next time, maybe 2/3 c. Husband liked this easy dish.

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