Weight Watchers Grilled Lemon-Orange Chicken with Gremolata

Weight Watchers Grilled Lemon-Orange Chicken with Gremolata

Weight Watchers Grilled Lemon-Orange Chicken with Gremolata


  • 2 large lemons
  • 4 large garlic cloves
  • 1½ teaspoons salt
  • 1½ cups orange juice
  • ? teaspoon cayenne
  • 2 (3-pound) chickens, cut into quarters, skinned, and first two wing joints removed, giblets discarded
  • ½ cup loosely packed fresh flat-leaf parsley leaves


  1. Grate the zest from 1 lemon and set aside. Using vegetable peeler, remove the zest from the remaining lemon in strips, leaving the bitter white pith behind. Squeeze the juice from the lemons; set aside. Using the side of a large knife, mash 2 of the garlic cloves with ½ teaspoon of the salt until it forms a paste.
  2. Combine the orange juice, lemon juice, strips of lemon zest, garlic paste, remaining 1 teaspoon salt, and the cayenne in a jumbo zip-close plastic bag (or divide between 2 large zip-close plastic bags) and add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 2 hours or up to 6 hours.
  3. Meanwhile, spray the grill rack with nonstick spray; prepare a medium-high fire.
  4. Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill rack and grill, turning, until an instant-read thermometer inserted in a thigh registers 165°F, about 25 minutes.
  5. To make the gremolata, finely chop the remaining 2 garlic cloves with the parsley; stir in the grated lemon zest. Transfer the chicken to a medium serving platter and sprinkle with the gremolata.

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