- 3/4 cup lemon juice
- 6 scallions, finely chopped
- 3 large garlic cloves, crushed through a press
- 1 tbsp. ground coriander
- 1 tbsp. grated lemon zest
- 3/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 (3 1/4-lb.) chicken, quartered and skinned, giblets discarded
Makes 8 Servings (1 piece of chicken per serving)
- Combine the lemon juice, scallions, garlic, coriander, lemon zest, salt and pepper in a small bowl. Measure 1/2 cup of the juice mixture into another small bowl; cover and refrigerate.
- Pour the remaining juice mixture into a zip-close plastic bag; add the chicken. Squeeze out the air and seal bag; turn to coat chicken. Refrigerate, turning the bag occasionally, for at least 4 hours or up to overnight.
- Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
- Transfer the chicken pieces from the bag to the grill or broiler rack; discard the marinade in the bag. Grill or broil the chicken 5 inches from the heat, turning and basting occasionally with eh 1/2 cup reserved marinade, until an instant-read thermometer inserted in a thigh registers 165 F, 15-20 minutes. Stop basting 5 minutes before the chicken is cooked. Cut each chicken quarter into 2 pieces.
WW POINTS VALUE: 3 pts.
Note: This recipe appears in the WW Ultimate Chicken Cookbook. Here's another healthy alternative to takeout or fast food. You can prepare this the night before or in the morning of and prepare this for dinner. Coriander is a spice with an aromatic flavor with a blend of citrus, sage and caraway. It's a heavenly combination when lemon, garlic and herbs are mixed together and marinated on chicken is so good. This recipe is so succulently juicy you'll be cooking this again and again.