Try this Chicken Parts and Halves recipe, or contribute your own.
Suggest a better descriptionUSE INDIRECT METHOD Rinse pieces of chicken in cold water and pat dry with paper towels. Combine all ingredients of Chicken Marinade. Pour over chicken pieces in a nonmetal dish. Cover and refrigerate overnight, turning occasionally. Place chicken pieces on cooking grate directly above drip pan and cook for 55 to 60 minutes or until done. Use marinade to baste chicken while cooking. NOTES : If you wish, chicken pieces may be browned directly above the coals and then placed in the center of cooking grate above a drip pan to finish cooking. Recipe by: Weber Owners Guide Posted to MC-Recipe Digest by "Mark Hooley"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (227g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.