LEMON BARBECUED CHICKEN: Daily Diabetic Recipe

LEMON BARBECUED CHICKEN

Yield: 6 servings
Serving size: 1 breast half or 1 leg and 1 thigh
Source: "The New Family Cookbook for People With Diabetes"

INGREDIENTS
- 2 teaspoons Worcestershire sauce
- 1 teaspoon grated lemon zest
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon dried oregano
- 1/2 cup fresh lemon juice
- 1/2 cup olive, canola, or corn oil
- 1 green onion with green top, chopped
- 6 chicken breast halves,
or 6 legs and 6 thighs (2-1/2 to 3 pounds)

DIRECTIONS
Mix the Worcestershire sauce, lemon zest, salt, dry mustard,
and oregano in a small bowl. Gradually stir in the lemon
juice, followed by the oil and chopped green onions.

Brush the mixture over the chicken pieces. Cover and
marinate in the refrigerator for at least 2 hours.

Prepare a charcoal grill.

Remove the chicken from the marinade and place skin side down
on the grill. Set 3 to 6 inches from charcoal that has reached
the light gray ash stage. Cook 30 minutes for breast halves
and 40 minutes for thighs, turning every 10 to 15 minutes.

Nutritional Information Per Serving:
Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg,
Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 27 g
Diabetic Exchanges: 4 Lean Meat