Directions:
- Make marinade by combining lemon juice, olive oil, salt, pepper, and oregano. Place chicken in a dish with tall sides and pour marinade over chicken. Use spoon to baste chicken with marinade. Refrigerate for 2 to 24 hours-a longer marinade time will produce a more intense flavor. Remove from refrigerator and use a flat-sided utensil to gently scrape off any marinade solids. Grill chicken over high heat for a total of 20 minutes, turning over after first 10 minutes. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 560.79 Kcal (2348 kJ) | ||
| Calories from fat | 353.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.23g | 60% | |
|---|---|---|---|
| Cholesterol | 235.35mg | 78% | |
| Sodium | 328.58mg | 14% | |
| Potassium | 512.28mg | 11% | |
| Total Carbs | 1.18g | 0% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 47.09g | 94% | |
| Vitamin C | 13.8mg | 23% | |
| Iron | 2.6mg | 15% | |
| Calcium | 30.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 202.23 Kcal (847 kJ) | ||
| Calories from fat | 127.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.15g | 60% | |
|---|---|---|---|
| Cholesterol | 84.87mg | 78% | |
| Sodium | 118.49mg | 14% | |
| Potassium | 184.74mg | 11% | |
| Total Carbs | 0.43g | 0% | |
| Sugars | 0.17g | 2% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 16.98g | 94% | |
| Vitamin C | 5mg | 23% | |
| Iron | 1mg | 15% | |
| Calcium | 11.1mg | 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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