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Herbed Barbecued Chicken Recipe

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Garlic, rosemary, sage and thyme help season the marinade for this moist, tender chicken. A friend gave me the recipe years ago and my family never tires of it. —Dawn Sowders of Harrison, Ohio

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4 Servings
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

2 tablespoons Crisco® Pure Olive Oil
2 tablespoons reduced-sodium soy sauce
2 tablespoons Worcestershire sauce
1 garlic clove, minced
1 tablespoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)

Directions

In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until a meat thermometer reads 170°. Yield: 4 servings.

Nutrition Facts: 1 chicken breast half equals 159 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 248 mg sodium, 1 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 very lean meat, 1/2 fat.

Herbed Barbecued Chicken published in Light & Tasty August/September 2006, p17

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