Chicken Parts And Halves
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 2 | lb | Broiler-fryer chicken parts |
| or halves | ||
| 1 | Recipe Chicken Marinade |
INSTRUCTIONS
USE INDIRECT METHOD Rinse pieces of chicken in cold water and pat dry with paper towels. Combine all ingredients of Chicken Marinade. Pour over chicken pieces in a nonmetal dish. Cover and refrigerate overnight, turning occasionally. Place chicken pieces on cooking grate directly above drip pan and cook for 55 to 60 minutes or until done. Use marinade to baste chicken while cooking. NOTES : If you wish, chicken pieces may be browned directly above the coals and then placed in the center of cooking grate above a drip pan to finish cooking. Recipe by: Weber Owner's Guide Posted to MC-Recipe Digest by "Mark Hooley" <hoolster@cyberlink-inc.com> on May 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 374
Calories From Fat: 73
Total Fat: 8.1g
Cholesterol: 192.8mg
Sodium: 167.8mg
Potassium: 580.6mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 70.4g