Rosemary lemon chicken thighsReviewed by our expert panel
(at time of publication)
- 1 lemon, zest and juice
- 2 tablespoons fresh rosemary
- 1 clove garlic, chopped
- 2 tablespoons avocado oil
- 10 boneless chicken thighs, skinned
1 Preheat barbecue to a medium heat. To make marinade, in a small bowl combine lemon zest and juice, rosemary, garlic and oil.
2 Slice chicken thighs in 2-3 evenly sized pieces or thread whole onto metal skewers. Place in marinade and mix well to cover.
3 Grill chicken thighs, turning, for 10 minutes until cooked through. Garnish with a lemon slice and rosemary sprig if preferred and serve.
Side salad, grilled whole capsicums and potatoes or couscous
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 3g
dietary fibre N/S
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