Ingredients

4 skinned chicken thighs (6-oz. each)
1/3 C. fresh squeezed lemon juice
2 Tbsp. minced fresh parsley
2 Tbsp. dry white wine (or chablis)
1 Tbsp. margarine, melted
1 Tbsp. olive oil
1 clove garlic, minced
1/8 tsp. onion powder
1/8 tsp. paprika

Cooking Instructions

Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a shallow container. Pour lemon juice over chicken, and let stand for 20 minutes. Combine parsley and rest of ingredients in a small bowl; stir well. Spray rack of a broiler pan with Pam. Remove chicken from lemon juice, discarding lemon juice. Arrange chicken on rack, and brush with parsley mixture. Broil 6 inches from heating element, 4 minutes on each side or until tender. Transfer chicken to a serving platter. Garnish with lemon wedges and parsley, if desired.
 
 
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