Try this Chicken Dry Rub And Marinade recipe, or contribute your own.
Suggest a better description~---------------------------------MARINADE---------------------------- ---- 1 pt distilled vinegar 1 tb cayenne pepper 1 tb salt For marinade, mix all ingredients and let pepper vinegar sit at room temperature for at least two days before use. Take chicken pieces and rub with spice mixture. Place rubbed chicken pieces in a glass bowl and pour pepper vinegar over to cover. Cover bowl and refrigeratre overnight. Grill chicken over medium coals. Recipe by: Variation of Paul Prudhomme
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 1 | ||
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Calories: 77 | ||
Calories from Fat: 12 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.6mg | 0 % | |
Potassium 391.3mg | 10 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 11.2g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 77
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