Three-Herb Chicken

Prep Time: 1 Hour 5 Minutes • Start to Finish: 1 Hour 35 Minutes • Makes 4 servings

• ½ cup vegetable oil
• ½ cup lime juice
• 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
• 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
• 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves
• 1 teaspoon onion powder
• ¼ teaspoon lemon-pepper seasoning
• 4 chicken thighs (about 1 lb)
• 4 chicken drumsticks (about 1 lb)

1 In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken thighs and drumsticks; turn to coat with marinade. Cover dish or seal bag; refrigerate to marinate, turning chicken occasionally, at least 30 minutes but no longer than 24 hours.

2 Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin side down, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken; brush with marinade. Cover grill; cook 15 minutes longer. Brush with marinade; cook 5 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.

1 Serving: Calories 510; Total Fat 42g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 95mg; Sodium 115mg; Total Carbohydrate 4g (Dietary Fiber 1g); Protein 30g Exchanges: 4½ Lean Meat, 5½ Fat Carbohydrate Choices: 0

Tip Microwave the chicken to partially cook it before grilling. Not only does this save time, but it can also help prevent overcooked, burned chicken. Place marinated chicken in microwavable dish with thickest parts to the outside edge. Cover with microwavable plastic wrap, folding back one corner to allow steam to escape. Microwave on High 10 to 12 minutes, rotating dish ½ turn after 5 minutes, until edges begin to cook; drain. Immediately put chicken on heated grill; grill 15 to 20 minutes.