Crusty Herbed Chicken

Course : Chicken
Serves: 6
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1 medium lemon (3 tablespoons lemon juice)
2 tablespoons olive oil
2 teaspoons black peppercorns -- cracked with a hammer or heavy-bottomed pot
2 cloves garlic crushed
4 pounds chicken whole -- no skin, r-t-c (6-10 pieces)
2 cups whole-wheat bread crumbs -- fresh, toasted
2/3 cup fresh herbs -- minced

Preparation / Directions:

1. Using a vegetable peeler, remove half the rind from the lemon and cut it into strips. 2. Juice the lemon. 3. Combine lemon rind, juice, oil, pepper and garlic, and place the mixture in a large plastic bag. Shake to blend seasonings. Add chicken pieces, squeeze out excess air, seal and marinate in the refrigerator until cooking time, or for at least 2 hours. 4. Prepare a charcoal fire or preheat a gas grill. 5. In a large shallow dish, combine crumbs and chopped herbs. Remove chicken from the marinade, brush off lemon rind and peppercorns, and roll each piece in the herbed-crumb mixture. Coat each piece as thickly and evenly as possible. 6. Cook at once on a greased grill over medium hot coals, turning every 10 to 15 minutes, until juices run clear, about 30 to 40 minutes.


Nutritional Information:

192 Calories (kcal); 7g Total Fat; (30% calories from fat); 6g Protein; 30g Carbohydrate; 0mg Cholesterol; 307mg Sodium

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