Herb-marinated Chicken Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Cut-up broiler- fryer chicken,
1/2 cup: White wine or apple juice,
1 small: Onion, grated
2 tbsp: Vegetable oil,
3 tbsp: Chopped fresh or,
1 tbsp: Mixed dried herbs, basil, marjoram, thyme, rosemary, oregano
1 tbsp: Dry mustard,
1/2 tsp: Garlic powder,
1/2 tsp: Coarsely ground pepper,
1 1/2 tsp: Worcestershire sauce,
1/2 tsp: Soy sauce,
Directions:
Place chicken in shallow glass dish. Shake remaining ingredients in
tightly covered container; pour over chicken. Cover with plastic wrap
and refrigerate at least 4 hours but no longer than 24 hours, turning
chicken occasionally.
Remove chicken from marinade; reserve marinade. Grill chicken, bone
sides down, 5 inches from medium coals 20 to 30 minutes; turn
chicken. Grill 30 to 40 minutes longer, turning and brushing
frequently with marinade, until done.
6 servings.
Nutrition Information Per Serving
1 serving Percent of U.S. RDA
Calories 335 Protein 48% Protein, 9 31 vitamin A 4%
Carbohydrate, 9 5 Vitamin C
2% Fat, g 20 Thiamin 4% Cholesterol, mg 100
Riboflavin 12% Sodium, mg 135 Niacin 48% Potassium, mg 340
Calcium 4% Iron 1o%
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
tightly covered container; pour over chicken. Cover with plastic wrap
and refrigerate at least 4 hours but no longer than 24 hours, turning
chicken occasionally.
Remove chicken from marinade; reserve marinade. Grill chicken, bone
sides down, 5 inches from medium coals 20 to 30 minutes; turn
chicken. Grill 30 to 40 minutes longer, turning and brushing
frequently with marinade, until done.
6 servings.
Nutrition Information Per Serving
1 serving Percent of U.S. RDA
Calories 335 Protein 48% Protein, 9 31 vitamin A 4%
Carbohydrate, 9 5 Vitamin C
2% Fat, g 20 Thiamin 4% Cholesterol, mg 100
Riboflavin 12% Sodium, mg 135 Niacin 48% Potassium, mg 340
Calcium 4% Iron 1o%
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
Tags
Poultry