Additional Time:
1 hr 10 mins
Ingredients
1 lemon, zested and juiced
¼ cup olive oil
1 tablespoon grated garlic
3 sprigs fresh parsley
½ teaspoon salt
8 chicken thighs
Directions
Place lemon zest and 1 tablespoon lemon juice in a large zip-top bag; reserve remaining lemon juice for another use. Add olive oil, garlic, parsley, and salt. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Place chicken on the preheated grill and cook, turning once, until no longer pink at the bone and the juices run clear, 8 to 9 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the grill and allow to rest 10 minutes before serving.
Nutrition Facts (per serving)
| 511 | Calories |
| 37g | Fat |
| 5g | Carbs |
| 39g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 511 | |
| % Daily Value * | |
| Total Fat 37g | 48% |
| Saturated Fat 9g | 43% |
| Cholesterol 142mg | 47% |
| Sodium 432mg | 19% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 2g | 7% |
| Total Sugars 0g | |
| Protein 39g | |
| Vitamin C 50mg | 249% |
| Calcium 66mg | 5% |
| Iron 4mg | 20% |
| Potassium 499mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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