Place all marinade ingredients in blender jar and blend to uniform mixture. Make diagonal slits with sharp knife about 1/8" deep and 1/2" apart on bothsides of each breast. Place chicken breasts in non-metallic dish and coverwith marinade. Cover dish with plastic wrap and place in refrigerator. Letbreasts marinate for 2 hours, turning every 1/2 hour. Prepare grill and letcoals get covered with light gray ash. Just before putting chicken breasts ongrill, add some dry hickory chips to the coals. Grill until inside of breastsare just done, check with fork or remove when internal temperature is 160F. Donot overcook. Remove breasts from grill and let stand for 5 minutes beforeserving. Serving suggestion: with Spanish rice and fresh green beans. Alternate serving suggestion: Julienne breasts and add to a fancy lettuce andspinach salad. Use a spicy Italian dressing with seasoned croutons. Recipeby: Bill Wight Posted to bbq-digest by wight~~at;odc.net on Sep 9, 1998,
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (280g)|
|Recipe Makes: 4|
|Calories from Fat: 280 (54%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 136.9mg||42 %|
|Sodium 154.8mg||5 %|
|Potassium 639.4mg||17 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.5g|
|Protein 54.8g||78 %|
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Calories per serving: 515
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