Instructions: In a quart sized zip lock bag, combine the dry marinade mix with lemon juice, sugar, cumin and olive oil. Mix well. Add the chicken pieces and coat the chicken. Add the herb mix to the bag; seal. Marinate in the refrigerator for 30 to 60 minutes.

Cook: Preheat the grill (Foreman). Cook in preheated grill for 5 minutes. Turn off heat; let rest undisturbed for 1 minute. Remove chicken to a cutting board. Test for doneness: see tip. Cut the chicken into bite size pieces. Arrange on plate.

OPTIONAL HERB SAUCE: Transfer the leftover marinade to a sauce pan; add the chicken broth from the grills spill pan. Add a tablespoon or two of water or white wine; heat to boiling and reduce the sauce a little. Keep hot. Add additional PARSLEY, OREGANO AND LEMON ZEST to taste. Pour sauce over chicken.

TIP - Recipe was tested using double-sided electric countertop grill. If using a single sided grill, good 5 minutes per side. Test for doneness.

TIP - Doneness - Insert instant-read meat thermometer in thickest part of chicken. Temperature should read 180F for thighs. If necessary, microwave chicken for 15 second intervals until its cooked.

PARSLEY, OREGANO AND LEMON ZEST - see notes

Description: "Foreman grill"

T(Cooking):
"0:08"

Serving Ideas : Fresh parsley and oregano with lemon zest: "Mediterranean Red Potatoes with Feta Cheese"and "Mediterranean Green Bean and Almonds" MENU: 409 cals, 14g fat, 8g fiber

NOTES : Fresh, herbal, and piquant describes this menu. Chop enough fresh herbs with lemon zest to season the chicken and vegetable sides dishes. We used about 10 tablespoons total: 6 tablespoons flat leaf parsley; 3 tablespoons fresh oregano; 1 teaspoons coarsely chopped pepper; pinch or two of kosher salt; pinch of ground coriander; zest of one large lemon.

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