Tex-mex Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tex-Mex | Barbeque, Poultry | 1 | Servings |
INGREDIENTS
| 1 | 3-4 pound chicken, halved | |
| with backbone removed | ||
| 1 | Lemon, halved | |
| 6 | Garlic, cloves crushed | |
| 1 | T | Cayenne pepper |
| 1 | T | White pepper |
| 2 | T | Paprika |
| Salt to taste |
INSTRUCTIONS
Wash chicken thoroughly. Pat dry. Rub both sides with half a lemon. In a small bowl mix garlic and spices. Rub mixture on both sides of chicken. Place the chicken halves, skin-side up, in a shallow baking dish. Allow the chicken to stand covered in refrigerator for 24 hours. Place the chicken halves, skin-side up, 4-5 inches from mesquite coals. Cover and grill for 20 minutes, turn and grill at 20 to 30 minutes intervals. Total cooking time is about 1 1/2 hours. Posted to MealMaster Recipes List, Digest #166 Date: Sat, 15 Jun 1996 08:59:33 -0700 From: cstarz@teleport.com (Carey Starzinger)
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Nutrition (calculated from recipe ingredients)
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Calories: 250
Calories From Fat: 71
Total Fat: 7.8g
Cholesterol: 0mg
Sodium: 2872.1mg
Potassium: 1276.5mg
Carbohydrates: 28.4g
Fiber: 8.6g
Sugar: 6.1g
Protein: 21.6g