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Suggest a better descriptionRub the Chicken pieces with the lemon halves. In a small bowl, mash the garlic with the cayenne and paprika to form a paste. Rub over the chicken pieces. Place the pieces skin side up on a rack in a shallow pan. Let stand in a cool place (do not refrigerate) uncovered for 24 hours. Preheat the grill. If using presoaked wood chips or chunks (chips for gas), or other flavorings, spinkle over the hot coals or lava rocks. Brush the grill lightly with oil. Place the dark meat of the chicken on the grill and cover-cook with the vents open over hot or high heat, turning once for 15 min. Add the white meat to the grill and continue to cover-cook, turning once, until both meats are crisp and the juices run yellow when pricked with a fork, 15 - 20 min. longer . Sprinkle with salt and pepper before serving. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (2442g) | ||
Recipe Makes: 1 | ||
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Calories: 5095 | ||
Calories from Fat: 3143 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 349.2g | 466 % | |
Saturated Fat 98.6g | 493 % | |
Monounsaturated Fat 141.3g | ||
Polyunsanturated Fat 78.8g | ||
Cholesterol 1680mg | 517 % | |
Sodium 1598.7mg | 55 % | |
Potassium 6114.7mg | 161 % | |
Total Carbohydrate 60.2g | 18 % | |
Dietary Fiber 30g | 120 % | |
Sugars, other 30.3g | ||
Protein 429.2g | 613 % | |
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: 5095
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