Herb-marinated chicken
1 servings
Ingredients
| Quantity | 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 |
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