| 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
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“In the sentence of life, the devil may be a comma–but never let him be the period.”