Lemon-Herb Grilled Chicken 
Protein and B vitamins enhance your baby’s cell, nervous system, and muscle development.
SERVES 6
GRILLED chicken topped with chopped herbs, olives, and capers, and a squeeze of lemon is always a hit. Use this wonderful marinade for seafood, too. Leftover grilled chicken is fantastic in salads, sandwiches, or anything else.
MARINADE
2 tablespoons olive oil
2 tablespoons minced fresh herbs, such as thyme, tarragon, basil, and/or parsley
2 tablespoons thinly sliced fresh chive or scallion
Grated zest of 1 lemon
Juice of 1 lemon
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon red pepper flakes
2 pounds skinless, bone-in chicken parts
OPTIONAL GARNISHES
Lemon wedges
Chopped fresh parsley, dill or any other herbs
Chopped pitted olives
Jarred jalapeño peppers
Capers
• Marinate the chicken: Combine all the marinade ingredients in a bowl and mix until well blended.
• Prick holes in the chicken with a fork to allow the marinade to penetrate the meat or score the meaty part of the chicken with a sharp knife, about ¼ inch deep (scoring it will also speed up the grilling time). Marinate for at least 3 hours, and up to 24.
• When ready to cook, preheat the grill. Grill the chicken over medium-high heat for 35 to 30 minutes, or until nicely browned and cooked through. Check for doneness by cutting into the meat. Turn and move the chicken around on the grill as necessary to promote even cooking and to avoid scorching.
• Place the cooked chicken in a serving bowl, and garnish as you wish.
4 ounces chicken (no toppings): Calories: 163 cals; Protein: 31 g; Carbohydrates: 0 g; Fat: 5 g; Fiber: 0 g; Sodium: 262 mg; B6: 1 mg; Niacin: 11 mg; Phosphorus: 299 mg; Selenium: 40 mcg; 0 CARBS