Grilled Chicken
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 428 |
| pro | 38 g |
| total fat | 29 g |
| sat. fat | 7 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 139 mg |
| sodium | 339 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 10 |
| vit A | 7 |
| vit C | 2 |
| folate | 5 |
Buying whole chickens and then cutting them into pieces is very economical.
Ingredients
Preparation
Cut chickens into 10 pieces each.
In food processor, pulse together oil, onion, garlic and ginger until chunky paste. Transfer to large shallow glass baking dish; stir in thyme, coriander, hot pepper sauce, cloves and allspice. Add chicken; rub paste all over chicken. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Sprinkle chicken with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when chicken is pierced, about 40 minutes for thighs and legs and 20 minutes for breasts.
In food processor, pulse together oil, onion, garlic and ginger until chunky paste. Transfer to large shallow glass baking dish; stir in thyme, coriander, hot pepper sauce, cloves and allspice. Add chicken; rub paste all over chicken. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Sprinkle chicken with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when chicken is pierced, about 40 minutes for thighs and legs and 20 minutes for breasts.
Source : Canadian Living Magazine: August 2008
- Keywords : Main Course; Chicken; Grill/Barbecue;
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