Cook Time: 50 minutes ? Points with Skin: Leg 4 pts, Wing 3 pts, Thigh 4 pts, Breast 5 pts
Wash chicken and remove all fat. Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano. Place in a large bag and marinate overnight.
Remove chicken from bag, cut chicken in half and place both halves on a large oven safe 9 X 13 pyrex baking dish, skin side up. Discard marinade. Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425? for about 50 minutes, basting with the pan juices half way through. To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160F. The chicken needs to reach an internal temperature of 165F, but after the chicken is taken out of the oven it should rise to 165?. Let the chicken rest for 5 minutes before carving.
**TO Grill- cut the chicken into serving pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered turning often about 20-25 minutes, until juices run clear when the thigh is pierced with a knife.
Aji Verde Sauce
Servings: 4 ? Points: 1.5 pts
* 2-3 jalape?os, seeded
* 3 tbsp fresh cilantro
* 2 tbsp olive oil
* 1 clove garlic
* 1 tbsp white vinegar
* pinch cumin
* salt and pepper
* 2 tbsp fat free half & half
Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 28 | ||
Calories from Fat: 3 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.9mg | 0 % | |
Potassium 61.6mg | 2 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.3g | ||
Protein 0.6g | 1 % | |
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: 28
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