| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Poultry | 1 | Servings |
INGREDIENTS
| 8 | oz | Tomato sauce |
| 1 | tb | Chopped fresh parsley |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Chili powder |
| 1/8 | ts | Pepper |
| 1/8 | ts | Red pepper sauce |
| 2 | Broiler fryer chickens (2 to 2 1/2 pounds each), cut in half | |
| 4 | servings. |
INSTRUCTIONS
Mix all ingredients except chicken. Grill chicken halves, 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 tomato mixture, until done. Nutrition Information Per Serving 1 serving Percent of U S. RDA Calories 835 Protein 26% Protein g 93 Vitamin A 100% Carbohydrate g 7 Vitamin C 20% Fat. g 46 Thiamin 14% Cholesterol 860 Niacin 100% Potassium mg 950 Calcium 6% Iron 30% 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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