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Recipe Category: Chicken
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Ingredients
- 3 to 4 pounds (1.4 to 1.8 kg) of chicken (whole, split in half, cut-up broiler-fryer, or cut-up parts of your choice)
- 1/4 cup (60 ml) lemon juice
- 1/2 cup (120 ml) olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Method
- Wash the chicken and pat it dry with paper towels
- Combine the lemon juice, olive oil, salt, and pepper and stir them together well
- If you’re using a whole chicken, rub it all over with some of this mixture, making sure to rub plenty inside the body cavity as well
- If you’re using cut-up chicken, put it in a large resealable plastic bag, pour the marinade over it, and seal the bag
- Let the chicken marinate for at least an hour or as long as a day
- At least 1 hour before you want to serve the chicken, pull it out of the bag
- You can either grill your chicken or you can roast it in a 375°F (190°C, or gas mark 5) oven for about 1 hour
- Either way, cook it until the juices run clear when its pierced to the bone
Makes 5 servings
- Each with than 1 gram carbohydrates, a bare trace of fiber, and 52 grams of protein
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