Low Sodium Herb Marinated Grilled Chicken
Elevate your grilling game with this flavorful Low Sodium Herb Marinated Grilled Chicken, a heart-healthy recipe that doesn’t skimp on taste. Tender boneless, skinless chicken breasts are infused with a zesty marinade of olive oil, fresh lemon juice, and red wine vinegar, complemented by aromatic herbs like rosemary, thyme, and parsley. A touch of honey balances the tangy flavors while freshly minced garlic and black pepper add a savory kick. Marinated to perfection and grilled over medium-high heat, this dish is juicy, full of herbaceous flavor, and perfect for summer cookouts or weeknight dinners. With just 20 minutes of prep time and naturally low in sodium, it’s as nutritious as it is delicious. Serve with fresh vegetables or a crisp green salad for a wholesome, satisfying meal!
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Red wine vinegar
- 3 units Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Black pepper
- 2 teaspoons Honey
Directions
Step 1
In a large mixing bowl, combine the olive oil, lemon juice, red wine vinegar, minced garlic, rosemary, thyme, parsley, black pepper, and honey to create the marinade.
Step 2
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch for more even cooking.
Step 3
Add the chicken breasts to the bowl with the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for more flavor.
Step 4
Preheat your grill to medium-high heat.
Step 5
Remove the chicken from the marinade and let any excess drip off. Discard the marinade.
Step 6
Lightly oil the grill grates to prevent sticking.
Step 7
Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
Step 8
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing to retain its juices.
Step 9
Serve the grilled chicken with a side of fresh vegetables or a salad for a complete meal.
Nutrition Facts
| Serving size | (821.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1606.6 |
| Total Fat 67.3g | 0% |
| Saturated Fat 13.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 591.6mg | 0% |
| Sodium 524.3mg | 0% |
| Total Carbohydrate 19.8g | 0% |
| Dietary Fiber 1.8g | 0% |
| Total Sugars 12.4g | |
| Protein 217.0g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 132.0mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 1978.4mg | 0% |
Source of Calories