Persian Chicken

June Martin, Recipe adapted from Weber’s Way to Grill, photo credit szakaly/

Persian Chicken

I came across this in a cookbook that we received with our new barbeque last year and as soon as I found a recipe that had no salt added I had to try it. Happily it was a hit with my entire family and I hope you will enjoy it too!


  • 1 large onion, chopped
  • ½ cup fresh lemon juice
  • 2 tbsp dried oregano
  • 2 tsp sweet paprika
  • 2 tsp minced garlic
  • 1 cup olive oil
  • 10 boneless, skinless chicken thighs


In the bowl of a food processor or blender, puree the onion, lemon juice, oregano, paprika and garlic. With the motor running, slowly add the oil. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and refrigerate for 1 hour. Remove the chicken from the marinade and discard the extra marinade. Barbeque the chicken over direct medium heat for about 10 minutes, turning once. Ensure no trace of pink remains inside and the internal temperature is 165F. Enjoy with rice and a green salad!

Nutrient Analysis

Calories: 361 KCal

Protein: 22 g

Carbohydrates: 3 g

Fibre: 0.8 g

Total Fat: 29 g

Sodium: 86 mg

Phosphorus: 159 mg

Potassium: 253 mg

Renal Diet Nutrient Analysis

Servings per recipe: 10

Serving size: one chicken thigh

Renal and Diabetic Exchanges

3 protein

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