CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables |
|
Poultry |
6 |
Servings |
INGREDIENTS
2/3 |
c |
Vegetable oil |
1/2 |
c |
Dry white wine or chicken broth |
1 |
tb |
Finely chopped fresh garlic |
2 |
ts |
Dried basil leaves |
1 |
ts |
Salt |
1/2 |
ts |
Pepper |
1 |
|
3-4-pound frying chicken; cut in 8 pieces |
INSTRUCTIONS
MARINADE
CHICKEN
In a large resealable plastic food bag combine all marinade ingredients;
add chicken piese. Thightly seal bag. Turn bag several times to coat
chicken. Place in 13x9 inch pan. Refrigerate, turning occasionally, at
least 4 hours or overnight.
Prepare grill placing coals to one side; heat until coals are ash white.
Make aluminum foil drip pan; place opposite coals.
Meanwhile, with slotted spoon remove chicken from marinade; reserve
marinade. In 1 quart saucepan bring marinade to a full boil (2-3 minutes).
Place chicken on grill over drip pan. Grill, turning and basting
occasionally with marinade, until chicken is fork tender (40-50 minutes).
Just before serving, brush marinade over chicken.
Recipe by: New Chicken
Posted to MC-Recipe Digest V1 #995 by L979 <L979@aol.com> on Jan 8, 1998
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