Directions:
- Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.22 Kcal (407 kJ) | ||
| Calories from fat | 70.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 12% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 382.66mg | 16% | |
| Potassium | 105.69mg | 2% | |
| Total Carbs | 1.67g | 1% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 5.77g | 12% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 184.7 Kcal (773 kJ) | ||
| Calories from fat | 134.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.96g | 12% | |
|---|---|---|---|
| Cholesterol | 31.78mg | 6% | |
| Sodium | 726.96mg | 16% | |
| Potassium | 200.79mg | 2% | |
| Total Carbs | 3.18g | 1% | |
| Sugars | 0.91g | 2% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 10.95g | 12% | |
| Vitamin C | 11.8mg | 10% | |
| Iron | 0.3mg | 1% | |
| Calcium | 16.8mg | 1% | |
* 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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