Herb-marinated chicken

Yield: 1 servings

Measure Ingredient
2½ pounds Cut-up broiler- fryer chicken
½ cup White wine or apple juice
1 small Onion, grated
2 tablespoons Vegetable oil
3 tablespoons Chopped fresh or
1 tablespoon Mixed dried herbs (basil, marjoram, thyme, rosemary, oregano)
1 tablespoon Dry mustard
½ teaspoon Garlic powder
½ teaspoon Coarsely ground pepper
1½ teaspoon Worcestershire sauce
½ teaspoon Soy sauce

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

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