Try this Balsamic Vinegar Chicken recipe, or contribute your own.
Suggest a better descriptionWash coriander leaves, stems and roots. Dry well. Roughly chop leaves, roots and stems. Place into a food processor with garlic. Process until finely chopped. Add oil and vinegar. Process until combined. Season with salt and pepper. Pour mixture over chicken. Rub to coat. Cover. Refrigerate for at least 4 hours, or overnight if time permits.
Remove chicken from fridge 20 minutes before cooking to bring back to room temperature. Preheat barbecue grill on high heat. Reduce heat to low. Place chicken, skin-side down, onto grill. Cover with barbecue hood or a large baking dish. Cook for 15 minutes. Turn. Cook, covered, for a further 12 to 15 minutes or until just cooked through. Remove from heat. Cover loosely with foil. Stand for 10 minutes. Serve with steamed rice and Asian greens
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 129 | ||
Calories from Fat: 116 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 101.8mg | 4 % | |
Potassium 117.8mg | 3 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 2.1g | ||
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: 129
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