| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Asian | All newly t, Bbq/grill, Poultry | 4 | Servings |
INGREDIENTS
| 1 | Whole chicken, split in half | |
| 6 | Cloves garlic, minced | |
| 2 | T | Finely minced ginger |
| 2 | Limes, zest of minced | |
| 1/3 | c | Fresh lime juice |
| 1/3 | c | Olive oil |
| 1/3 | c | Hoisin sauce |
| 1/3 | c | Rice wine or dry sherry |
| 1/4 | c | Thin soy sauce |
| 2 | T | Honey |
| 1 | T | Asian chili sauce |
| 1 | c | Chopped mixed fresh basil |
| cilantro and mint | ||
| 1/4 | c | Chopped fresh parsley |
| 2 | Green onions, including | |
| greens minced |
INSTRUCTIONS
Combine marinade ingredients and cover chicken with marinade in a bowl or sealable plastic bag. Refrigerate at least 30 minutes or up to 8 hours before grilling. Remove chicken from marinade and grill over medium heat about 12 minutes per side, or until done. Baste occasionally with marinade while cooking. Serves 4. Recipe by: Original Recipe was from Cincinnati Enquirer Posted to MC-Recipe Digest V1 #682 by L979@aol.com on Jul 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 348
Calories From Fat: 185
Total Fat: 20.9g
Cholesterol: <1mg
Sodium: 1543.1mg
Potassium: 922mg
Carbohydrates: 34.8g
Fiber: 9.1g
Sugar: 16.3g
Protein: 11.3g