Directions:
- Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend.
- Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1-5 hours.
- Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every 5 minutes, about 20 minutes total.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.77 Kcal (707 kJ) | ||
| Calories from fat | 92.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.29g | 16% | |
|---|---|---|---|
| Cholesterol | 54.21mg | 18% | |
| Sodium | 517.28mg | 22% | |
| Potassium | 310.92mg | 7% | |
| Total Carbs | 1.85g | 1% | |
| Sugars | 0.97g | 4% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 18.4g | 37% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 141.02 Kcal (590 kJ) | ||
| Calories from fat | 77.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 16% | |
|---|---|---|---|
| Cholesterol | 45.29mg | 18% | |
| Sodium | 432.23mg | 22% | |
| Potassium | 259.79mg | 7% | |
| Total Carbs | 1.55g | 1% | |
| Sugars | 0.81g | 4% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 15.38g | 37% | |
| Vitamin C | 3.9mg | 8% | |
| Iron | 0.4mg | 3% | |
| Calcium | 26mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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