4 Serves
96 Mins
In a large shallow dish, combine the lemon juice, paprika, and red onions.
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New ZealandVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
17 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
72 mg / 1,250 mgPotassium
204 mg / 4,700 mgSodium
31 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Slash each chicken thigh three times to allow for better flavor absorption, then toss them in the lemon mixture and let sit for 10 minutes.
In a separate bowl, whisk together the marinade ingredients, pour over the chicken, cover, and refrigerate for at least 1 hour.
Preheat your grill. Place the chicken pieces on a rack set over a baking tray and brush lightly with cooking oil.
Grill the chicken for 8 minutes per side until the meat is lightly charred and cooked through to an internal temperature of 74°C.
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Libyan