Grilled Chicken
Buying whole chickens and then cutting them into pieces is very economical.
Servings: 8
Ingredients:
| 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% |
-
2 chickens (about 3.5 lb/1.75 kg each)
1/4 cup (50 mL) vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 piece (2 inches/5 cm) gingerroot, chopped
2 tsp (10 mL) chopped fresh thyme
1 tsp (5 mL) ground coriander
1 tsp (5 mL) hot pepper sauce
1/2 tsp (2 mL) each ground cloves and ground allspice
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »