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| Home -> [Asian, Chicken, Chinese, Ethnic, Poultry] -> [Herb-marinated chicken Recipe] |
Herb-marinated chicken
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry |
Rating: |
0 |
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Ingredients:
| 2 1/2
| lbs | Cut-up broiler- fryer | | | -chicken | | 1/2
| cup | White wine or apple juice | | 1
| small | Onion, grated | | 2
| tbsp | Vegetable oil | | 3
| tbsp | Chopped fresh or | | 1
| tbsp | Mixed dried herbs | | | -(basil, marjoram, thyme | | | -rosemary, oregano) | | 1
| tbsp | Dry mustard | | 1/2
| tsp | Garlic powder | | 1/2
| tsp | Coarsely ground pepper | | 1 1/2
| tsp | Worcestershire sauce | | 1/2
| tsp | Soy sauce |
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Procedures:
| 1 | Place chicken in shallow glass dish. | | 2 | Shake remaining ingredients in tightly covered container; pour over chicken. | | 3 | Cover with plastic wrap and refrigerate at least 4 hours but no longer than 24 hours, turning chicken occasionally. | | 4 | remove chicken from marinade; reserve marinade. | | 5 | Grill chicken, bone sides down, 5 inches from medium coals 20 to 30 minutes; turn chicken. | | 6 | Grill 30 to 40 minutes longer, turning and brushing frequently with marinade, until done. | | 7 | 6 servings. | | 8 | nutrition information per serving | | 9 | 1 serving percent of u.s. | | 10 | Rda | | 11 | 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% | | 12 | from the files of al rice, north pole alaska. | | 13 | Feb 1994 |
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