Lemon Chicken with Cucumber Salsa
A cool cucumber salsa is a colorful and refreshing accompaniment for the lemony grilled chicken.
Ingredients:
Chicken and Marinade
1 broiler-fryer chicken (4 pounds), cut into quarters
2 lemons
3 garlic cloves, pressed
2 tablespoons olive oil
2 teaspoons dried oregano leaves
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cucumber Salsa
1/2 medium unpeeled cucumber, seeded and coarsley chopped (1 cup)
2 tablespoons coarsely chopped red onion
1/3 cup pitted ripe olives, sliced
1/4 cup diced red bell pepper
Directions:
1. For chicken and marinade, rinse chicken and pat dry with paper towels. Trim any excess fat from chicken. Zest lemons (yo will need 1 tablespoon zest). Juice lemons to measure 1/2 cup juice. Place zest and juice in Bowl. Press garlic into bowl. Add oil, oregano, paprika, salt and black pepper; whisk. Remove 2 tablespoons of the marinade and reserve for the salsa.
2. Add chicken to marinade in mixing bowl; turn to coat. Cover; marinate in refrigerator 2-4 hours, turning chicken occasionally.
3. Meanwhile, for salsa, coarsely chop cucumber and onion. Slice olives; dice bell pepper. Place vegetables in small bowl; add reserved 2 tablespoons marinade and mix gently. Cover and refrigerate until ready to serve.
4. Prepare grill for indirect cooking over medium coals. Remove chicken from marinade; discard marinade. Place chicken, skin side up, on grid of grill using Barbecue Tongs. Grill, covered, 45-50 minutes or until chicken registers 180°F in thickest part of thigh portion and juices run clear. Serve salsa with chicken.
Yield: 4 servings
Nutrients per serving: Calories 470, Total Fat 27 g, Saturated Fat 6 g, Cholesterol 150 mg, Carbohydrate 7 g, Protein 50 g, Sodium 520 mg, Fiber 2 g
Cook's Tips: Two cornish hens (about 1¼-1½ pounds each) can be substituted for the chicken. To prepare hens, rinse and pat dry with paper towels. Remove backbone by cutting on either side with kitchen shears. Lay hen flat and cut in between breasts to separate into halves. Repeat with second hen. Marinate and grill as directed 30-35 minutes or until chicken registers 170ºF in thickest part of breast portion and juices run clear.
A cool cucumber salsa is a colorful and refreshing accompaniment for the lemony grilled chicken.
Ingredients:
Chicken and Marinade
1 broiler-fryer chicken (4 pounds), cut into quarters
2 lemons
3 garlic cloves, pressed
2 tablespoons olive oil
2 teaspoons dried oregano leaves
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cucumber Salsa
1/2 medium unpeeled cucumber, seeded and coarsley chopped (1 cup)
2 tablespoons coarsely chopped red onion
1/3 cup pitted ripe olives, sliced
1/4 cup diced red bell pepper
Directions:
1. For chicken and marinade, rinse chicken and pat dry with paper towels. Trim any excess fat from chicken. Zest lemons (yo will need 1 tablespoon zest). Juice lemons to measure 1/2 cup juice. Place zest and juice in Bowl. Press garlic into bowl. Add oil, oregano, paprika, salt and black pepper; whisk. Remove 2 tablespoons of the marinade and reserve for the salsa.
2. Add chicken to marinade in mixing bowl; turn to coat. Cover; marinate in refrigerator 2-4 hours, turning chicken occasionally.
3. Meanwhile, for salsa, coarsely chop cucumber and onion. Slice olives; dice bell pepper. Place vegetables in small bowl; add reserved 2 tablespoons marinade and mix gently. Cover and refrigerate until ready to serve.
4. Prepare grill for indirect cooking over medium coals. Remove chicken from marinade; discard marinade. Place chicken, skin side up, on grid of grill using Barbecue Tongs. Grill, covered, 45-50 minutes or until chicken registers 180°F in thickest part of thigh portion and juices run clear. Serve salsa with chicken.
Yield: 4 servings
Nutrients per serving: Calories 470, Total Fat 27 g, Saturated Fat 6 g, Cholesterol 150 mg, Carbohydrate 7 g, Protein 50 g, Sodium 520 mg, Fiber 2 g
Cook's Tips: Two cornish hens (about 1¼-1½ pounds each) can be substituted for the chicken. To prepare hens, rinse and pat dry with paper towels. Remove backbone by cutting on either side with kitchen shears. Lay hen flat and cut in between breasts to separate into halves. Repeat with second hen. Marinate and grill as directed 30-35 minutes or until chicken registers 170ºF in thickest part of breast portion and juices run clear.
