| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 1 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Cut-up broiler- fryer chicken |
| 1/2 | c | White wine or apple juice |
| 1 | sm | Onion, grated |
| 2 | tb | Vegetable oil |
| 3 | tb | Chopped fresh or |
| 1 | tb | Mixed dried herbs (basil, marjoram, thyme, rosemary, oregano) |
| 1 | tb | Dry mustard |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Coarsely ground pepper |
| 1 1/2 | ts | Worcestershire sauce |
| 1/2 | ts | Soy sauce |
| 6 | servings. |
INSTRUCTIONS
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. 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”