Yield: 4 servings
|½ cup||Vegetable oil|
|¼ cup||Cider vinegar|
|1 teaspoon||Poultry seasoning|
|¼ teaspoon||Dried oregano|
|¾ teaspoon||Garlic powder|
|1 \N||Broiler-fryer chicken (about) cut into 8 parts|
MARY WILSON BWVB02B
In small bowl combine oil, cider vinegar, egg, flour, salt poultry seasoning, pepper, dried oregano, garlic powder, and paprika.
Prepare grill according to manufacturer's directions, and oil grid well. Place chicken on hot grid, skin-side down. Grill, covered, 4-5 inches above medium-hot coals 35 to 40 minutes, turning and basting with sauce every 15 minutes until tender and juices run clear when chicken is pierced with a fork.
-OR-; Preheat broiler. Arrange chicken pieces on cold broiler-pan rack, skin-side up. Brush sauce on both sides of chicken. Broil 4-6 inches from heat source 35-40 minutes, turning and basting with sauce every 15 minutes, until tender and juices run clear when chicken is pierced with a fork. Yields: 4 servings.
Per serving: 636 cal; 43 g pro; 49 g fat; 4 g carb; 1,786 mg sod; 186 mg chol. Source: PARENTS magazine, July l993 issue.