You can decrease the hot pepper flakes to 1 tsp (5 mL) in this hot and lemony Portuguese-inspired chicken if desired. The garlic imparts a mellow sweetness. Serve with rice and zucchini.
- Portion size 6 servings
- 3 tablespoons grated lemon rind
- 1/4 cup lemon juice
- 1 head garlic (about 14 cloves) minced
- 2 tablespoons olive oil
- 1 tablespoon hot pepper flakes
- 1 teaspoon salt
- 6 chicken breasts (unskinned)
- 6 chicken legs (unskinned)
In small bowl, combine lemon rind and juice, garlic, olive oil, hot pepper flakes and salt. Rub over chicken, pushing some of the mixture under skin.
Refrigerate chicken for at least 8 hours or up to 24 hours. On greased grill over medium heat, cook chicken, covered, for about 15 minutes on each side or until breasts are no longer pink inside, or juices run clear when legs are pierced with a fork.
Nutritional facts Per serving, about:
- Protein 30 g
- Calories 230.0
- Total fat 10 g
- Total carbohydrate 4 g