Grilled Lemon Chicken
- 1 of 4 In a medium-size bowl, whisk lemon juice, vinegar, dill, basil, honey, mustard, 3/4 teaspoon of the salt and the pepper until well blended. In a slow stream, whisk in oil until blended.
- 2 of 4 Place chicken in a large resealable bag. Add 1/3 cup of the dressing and half of the lemon slices. Seal bag; refrigerate 2 hours to marinate, turning at least once. Reserve remaining dressing, stirring in remaining lemon slices and olives.
- 3 of 4 Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 minutes per side, turning once, until chicken registers 160 degrees F on an instant-read thermometer. Remove to a portable container.
- 4 of 4 Pour reserved dressing over chicken; season with the remaining 1/4 teaspoon salt. If grilled ahead, let come to room temperature before serving (about an hour).
Servings Per Recipe: 6
Per Serving: 347 kcal cal., 759 mg sodium, 15 g Fat, total, 110 mg chol., 44 g pro., 7 g carb., 0 g fiber, 2 g sat. fat