Mix all ingredients in a large glass bowl. Add 2 to 4 chicken breasts fillets and stir until they are well coated. Cover and refrigerate at least 2 hours, preferably overnight. To grill, remove chicken from marinade, wiping any excess off. Place breasts on a well-heated grill, and turn them several times during grilling so chicken cooks evenly for about 8 minutes without burning. To broil, line a broiling rack with foil. Remove chicken from marinade, wiping any excess off chicken. Slide rack under a fully heated broiler and cook until done, about 8 minutes, turning several times so that chicken cooks evenly without burning. 150 CALS, 2.6g FAT, 15% CFF (mc) Skinny grilling / by Barbara Grunes, Surrey Books (1995) Barbecue, Lowfat, Diet | McVersion by PATh >firstname.lastname@example.org 12/98 Recipe by: Skinny Grilling by Barbara Grunes Posted to EAT-LF Digest by email@example.com on Dec 13, 1998, converted by MM_Buster v2.0l.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (205g)|
|Recipe Makes: 4|
|Calories from Fat: 49 (27%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 78.4mg||24 %|
|Sodium 227.8mg||8 %|
|Potassium 752.6mg||20 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 4.2g|
|Protein 26.9g||38 %|
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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: 184
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