Barbecued Chicken With Vinegar Basting Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | September 1 | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Cider vinegar |
| 4 | t | Chili powder |
| 2 1/2 | t | Salt |
| 1 1/2 | t | Sugar |
| 1 | t | Cayenne pepper |
| 1 | t | Dry mustard |
| 1 | t | Paprika |
| 1 | t | Ground black pepper |
| 1/2 | t | Ground cumin |
| 4 | Skinless boneless chicken | |
| breast halves |
INSTRUCTIONS
Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 9 ingredients in small bowl to blend. Arrange chicken in shallow glass dish. Spoon 1/4 cup sauce over; turn to coat evenly. Let stand at least 10 minutes and up to 30 minutes, turning chicken occasionally. Grill chicken until just cooked through, basting occasionally with another 1/4 cup sauce, about 5 minutes per side. Serve with remaining sauce. Serves 4. Bon Appetit September 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 845
Calories From Fat: 179
Total Fat: 19.7g
Cholesterol: 292.4mg
Sodium: 8893.8mg
Potassium: 2173.9mg
Carbohydrates: 22g
Fiber: 5.8g
Sugar: 11.2g
Protein: 126.3g