Diabetes-Friendly Recipes

Marinated Grilled Chicken

Note:  This recipe has you marinate the chicken for up to 24 hours.  Just keep that in mind when you're planning your menu!

Servings: 12
Prep time:
Cook time:
Total: 30 minutes


  • 2 whole fresh chickens, 2 1/2 pounds each, cut into 6 pieces
  • 6 cloves garlic, mashed
  • 1 teaspoon salt (optional)
  • freshly ground pepper
  • 1 teaspoon paprika
  • 1 small onion, 4 ounces, cut in half and very thinly sliced
  • ½ cup fresh orange juice
  • 1 teaspoon grated orange zest
  • 1/3 cup minced flat-leaf parsley
  • 3 tablespoons olive oil
  • pepper, to taste


  1. Trim away any visible fat from the chicken; remove and discard the skin. Rinse the chicken and pat dry with paper towels. Place the chicken pieces in a non-reactive baking pan, sprinkle with the garlic, and toss to coat. Season the chicken with salt, pepper, and a generous sprinkling of paprika.  Top with the onions.
  2. Drizzle the orange juice over the chicken and sprinkle on the zest. Add the parsley and toss again. Drizzle with olive oil and again toss to coat the chicken.
  3. Cover and refrigerate the chicken overnight or for up to 24 hours.
  4. Light a grill or preheat the broiler. Grill or broil the chicken for about 8 minutes per side, turning once, until juices run clear when the chicken flesh is pierced with the tip of a sharp knife.
  5. Serve the chicken hot off the grill or grill ahead and serve the chicken cold.

Nutrition Information


Per serving:119 calories (53% calories from fat), 13 g protein, 7 g total fat (1.8 g saturated fat), trace carbohydrate, 0 dietary fiber, 42 mg cholesterol, 45 mg sodium
Diabetic exchanges:2 lean protein (meat)


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