4 boneless, skinless chicken breast halves (6 ounces each)
½ cup lemonade
2 tablespoons honey
1 tablespoon lemon juice
2 cloves garlic, minced
2 teaspoons fresh grated lemon zest
½ teaspoon each, dried basil and dried thyme (not ground)
¼ teaspoon each, salt and coarse pepper
1. Rinse chicken and pat dry. Place chicken in a large resalable food storage bag. In a small bowl, whisk together remaining ingredients; pour over chicken. Refrigerate at least 6 hours, or overnight, turning to coat.
2. Preheat your gas or charcoal grill to medium-high heat. Coat the grill grate with non-stick grilling spray. Cook the chicken breasts until no longer pink, about 5-8 minutes on each side, depending on thickness of chicken.
3. Makes 4 servings. Per serving: 224 calories 12 carbs 2.4 fat