Herb Marinated Chicken

Dairy-free
Nut-free
Wheat-Free / Gluten-Free
Kosher
Low-Carbohydrate
Low-Sodium
Low-Sugar
Dish type
Dinner
Serves
10
Ready in
35 minutes*
Print

Ingredients

  • 2 cups cider vinegar
  • 1 cup vegetable oil
  • 1 egg, beaten
  • 10 to 12 bone-in, skin-on chicken breast halves
  • 1 tsp. dried thyme
  • 1 tsp. dried marjoram
  • 1 tsp. dried rosemary

Directions

Prep Time
10 minutes*
Cook Time
25 minutes
Ready in
35 minutes*
  1. In a large resealable plastic bag combine vinegar, oil, thyme, marjoram, rosemary and egg. Season chicken with salt and pepper to taste; add to marinade in bag; seal and shake well to coat. Refrigerate at least 24 hours, turning chicken occasionally.
  2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Remove chicken from marinade; discard marinade. Place chicken on grill rack, skin side down. Grill, uncovered, 25 to 30 minutes or until chicken is no longer pink (165°F), turning occasionally (watch carefully for flare-ups). Remove from grill and serve.
<

Nutritional Information

Serving Size
1
Per Serving
Calories 365, Calories Fat 148, Total Fat 16g, Saturated Fat 4g, Cholesterol 145mg, Sodium 121mg, Carbohydrate 1g, Protein 50g
Serving Size1
Calories365
Calories Fat148
Calories (fat) extra40
Total Fat16g
Total Fat (extra)26
Saturated Fat4g
Saturated Fat (extra)21
Cholesterol145mg
Cholesterol (extra)49
Sodium121mg
Sodium (extra)5
Potassium418mg
Carbohydrate1g
Fiber0g
Sugars0g
Protein50g
Omega30g
Vitamin A165IU
Vitamin A (extra)3
Vitamin C0mg
Iron1mg
Iron (extra)11