1.)Whisk or grind spices together until smooth and rub the spice onto the chicken on one side.
2.) Let sit between 12-24 hours in the fridge covered.
3.) Place chicken on grill rub side down first for 7 minutes and turn and keep on grill for 6.
For the Black Pepper Vinegar follow the link at Food Network.
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|Serving Size: 1 Serving (17g)|
|Recipe Makes: 4|
|Calories from Fat: 12 (21%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 67.6mg||2 %|
|Potassium 246.5mg||6 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 8.7g|
|Protein 1.7g||2 %|
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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: 56
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