Nutritional Information

Yields: 6 servings Carbohydrates: 1 gram Protein: 27 grams Fat: 12 grams

Ingredients

• 2 t Worcestershire sauce
• 1 t grated lemon zest
• 1 t salt
• 1/2 t dry mustard
• 1/2 t oregano
• 1/2 C fresh lemon juice
• 1/2 C olive, canola, or corn oil
• 1 green onion with green top, chopped
• 6 chick breast halves, or 6 legs, or 6 thighs (2 1/2 - 3 lbs.)

Preparation

1. Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano in small bow. Gradually sir in the lemon juice, followed by the oil and chopped green onions. Brush the mixture over the check en pieces. Cover and marinate in the refrigerator for at least 2 hours.



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