Californian-Style, Beer-Marinated Lemon-Grilled Chicken
Here's a delicious way to enjoy the lemon bounty California brings while getting a healthy dose of the antioxidant vitamin C. The beer in this recipe compliments the tartness of the lemons, without tacking on too many calories.
- 2 cups beer, preferably lager style
- 3 whole lemons, cut in half
- 2/3 cup lemon or orange marmalade
- 1 tablespoon kosher salt
- A few sprigs of fresh thyme
- 1 whole chicken, cut into 8 pieces
- In a small bowl, combine the beer, juice of one lemon, marmalade, salt, and thyme. Set aside 3 tablespoons of this marinade in a small bowl. You will use this to drizzle over the chicken after it's cooked.
- Now pour the remaining marinade in a Ziploc bag and add your chicken. Add the 4 remaining lemon halves to the bag as well. Remove the air, seal the bag and refrigerate for at least 6 hours or best would be overnight.
- When you are ready to grill, remove the chicken and the lemon and discard the marinade. Grill until the chicken is done and juices run clear or about 20 minutes. Grill the lemons cut side down until they are very brown, very soft and very hot. Since they were in the marinade with raw chicken be sure to grill them well or at least 165 degrees to kill any bacteria.
- When everything is done, transfer the chicken and lemon halves to a serving plate. Remove the skin from the chicken and drizzle with reserved marinade. Give the chicken a few squeezes of the grilled lemon and serve.
- Recipe provided by Heidi Diller, R.D.N creator of Body of Eve
Per serving: 428 kcal cal., 9 g fat (2 g sat. fat), 666 mg sodium, 12 g sugar, 69 g pro.. Percent Daily Values are based on a 2,000 calorie diet