8 pieces of chicken , excess fat removed
1/3 cup lemon juice
3 tbsp olive oil
1 tbsp garlic powder
2 sprigs fresh rosemary , coarsely chopped
1/2 tsp salt
1. Arrange chicken in a 9×13-in. baking dish. Whisk lemon juice with oil, garlic powder, rosemary and salt. Season with fresh pepper. Pour over chicken. Turn to coat evenly. Marinate at room temperature for 20 min or refrigerate up to 4 hours.
2. PREHEAT barbecue to high. Oil grill. Remove chicken from marinade. Place chicken, skin-side down, on grill. Reduce heat to medium-low. Barbecue, with lid closed, 10 min. Turn chicken and continue to grill, lid closed, until chicken feels springy when pressed, 10 to 12 more min. Serve with lemon wedges.
Protein 11 g
Carbohydrates 1 g
Fat 10 g
Sodium 120 mg