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Suggest a better descriptionIn this chicken preparation, we remove the skin from the breast--a maneuver that more and more health-conscious eaters are doing--and replace it with a spice paste, which provides a nice, crusty exterior much like that of the skin. You will also find that skinless chicken is considerably easier to grill, since the danger of flare-up is completely removed. In a small bowl, combine all the spice paste ingredients and mix well. Rub the chicken lightly with the vegetable oil, sprinkle with salt and pepper, and grill over a medium fire for 7 to 9 minutes per side. Brush on the spice paste and cook 1 additional minute per side; the paste should be brown and crusty but not burned and the chicken should be opaque throughout. Posted to EAT-L Digest 27 Aug 96 Date: Wed, 28 Aug 1996 09:32:29 -0400 From: Garry Howard
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Serving Size: 1 Serving (283g) | ||
Recipe Makes: 4 | ||
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Calories: 382 | ||
Calories from Fat: 121 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 156.8mg | 48 % | |
Sodium 282.3mg | 10 % | |
Potassium 773.7mg | 20 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 10.2g | ||
Protein 49.8g | 71 % | |
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: 382
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