Mediterranean Balsamic Chicken - 2g Carbs, 0g Fiber

Mediterranean Balsamic Chicken - 2g Carbs, 0g Fiber

1 Tbsp cracked black peppercorns
3 Tbsp chopped chives
1 Tbsp chopped rosemary
5 tsp salt
1 Tbsp chopped garlic
2 Tbsp chopped Kalamata olives
2 Tbsp chopped capers
1/4 cup chopped red onion
2 Tbsp Dijon mustard
Zest of 1 lemon, finely grated
Juice of 2 lemons
1/2 cup balsamic vinegar
1/2 cup olive oil
1 (4 to 6 lb) chicken, cut into 8 pieces

1. In a large bowl, combine the peppercorns, chives, rosemary, salt, garlic, olives, capers, onion, mustard, lemon zest and juice, balsamic vinegar and olive oil. Add the chicken pieces and toss to coat.
2. Place the chicken and marinade in a large, sealable plastic bag. Squeeze out the air and seal the bag. Place the bag in the refrigerator and marinate the chicken overnight, up to 24 hours.
3. Remove the chicken from the marinade and grill on an oiled rack over medium-high heat until the meat is firm and the juices run clear and a thermometer inserted reads 165 degrees. Remove the chicken to a platter and set aside for a few minutes before serving.
Servings: 6
Nutrition per Serving: 471 Calories, 23g Fat, 6g Saturated Fat, 147mg Cholesterol, 676mg Sodium, 47g Protein, 2g Carbs, 0g Fiber