Directions:
- Combine dry spices in small bowl.
- In a shallow glass dish large enough to hold chicken in a single layer, place lemon juice and oil.
- Add half of spice mix; stir to combine.
- Add chicken breasts, turning to coat both sides.
- Marinate 30 to 60 minutes at room temperature or 2 to 3 hours in the refrigerator, covered. (I usually marinate in a big ziploc baggie instead of the dish)
- Drain chicken from marinade and sprinkle both sides with remaining seasoning mix.
- Place breasts on hot grill with the thin ends away from the flames. Cook, turning once, until cooked through, 10-15 minutes per side, depending on heat intensity and thickness of meat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.21 Kcal (1161 kJ) | ||
| Calories from fat | 70.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.85g | 12% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 1344.85mg | 56% | |
| Potassium | 732.23mg | 16% | |
| Total Carbs | 3.42g | 1% | |
| Sugars | 1.04g | 4% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 47.45g | 95% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 0.3mg | 2% | |
| Calcium | 18.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 97.31 Kcal (407 kJ) | ||
| Calories from fat | 24.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 12% | |
|---|---|---|---|
| Cholesterol | 48.88mg | 46% | |
| Sodium | 472.12mg | 56% | |
| Potassium | 257.05mg | 16% | |
| Total Carbs | 1.2g | 1% | |
| Sugars | 0.37g | 4% | |
| Dietary Fiber | 0.2g | 2% | |
| Protein | 16.66g | 95% | |
| Vitamin C | 4.3mg | 20% | |
| Iron | 0.1mg | 2% | |
| Calcium | 6.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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