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Herb-Seasoned Grilled Chicken Thighs

This dish features juicy grilled chicken thighs marinated with a blend of aromatic herbs and spices, resulting in a flavorful and satisfying meal. It's a great choice for those looking for kidney-friendly options that don't compromise on taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 thighs boneless, skinless chicken trim excess fat
  • 2 tablespoons olive oil extra virgin for flavor
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice freshly squeezed
  • 1/4 teaspoon black pepper or to taste

Method
 

Preparation
  1. In a bowl, combine olive oil, oregano, thyme, minced garlic, lemon juice, and black pepper to create a marinade. Mix well.
  2. Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to enhance the flavor.
  3. Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard any leftover marinade.
  4. Grill the chicken thighs for about 6-7 minutes per side, or until they reach an internal temperature of 165°F (75°C).
  5. Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Notes

Renal Diet Tips: Using fresh herbs instead of salt significantly enhances the flavor while keeping sodium levels low. Opt for skinless chicken thighs to reduce saturated fat and calories. Always use lemon juice or vinegar for added flavor without increasing potassium or phosphorus levels.
This recipe can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. For a complete meal, serve with steamed vegetables or a side of rice, ensuring they fit within your dietary restrictions.