Grilled Oregano Chicken Thighs
Serve with slaw or low fat potato salad

Serves 6

1 garlic clove, crushed
1 tablespoon olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon salt
1 teaspoon chopped fresh oregano*
1/2 teaspoon pepper
1 1/2 pounds skinned and boned chicken thighs
1/2 lemon

Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients. Add chicken, turning to coat, and seal bag. Chill 1 to 24 hours.

Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade.

Grill chicken, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side. Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Let stand 10 minutes.

*Fresh thyme, cilantro, or rosemary may be substituted.

Per Serving: 136 Calories; 5g Fat (36.1% calories from fat); 1g Saturated Fat; 15g Protein; 6g Carbohydrate; trace Dietary Fiber; 63mg Cholesterol; 839mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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