Brandy-Orange Barbecued Hens
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INGREDIENTS
INSTRUCTIONS
Prepare covered outdoor grill for cooking at least 1/2 hour before grilling. Rinse hens and pat dry; with kitchen string tie drunsticks together. Rub hens with oil and 1 tablespoon of lemon juice; sprinkle with 1/4 teaspoon ginger and salt and pepper to taste. In a small bowl, combine marmalade, brandy, and remaining ginger, set aside. Grill, covered, 5-6 inches over medium-hot coals 50-60 minutes. After 40 minutes, brush hens with brandy-orange sauce. Cook until juices run clear when thigh is pierced, basting 3 to 4 times. Serves 2 to 4 SOURCE: *Oneida Daily Dispatch SHARED BY: Jim Bodle 2/93
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (40g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 121 | ||
| Calories from Fat: 41 (34%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.5g | 6 % | |
| Saturated Fat 0.3g | 2 % | |
| Monounsaturated Fat 2.9g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 93.9mg | 3 % | |
| Potassium 17.2mg | 0 % | |
| Total Carbohydrate 19.6g | 6 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 19.4g | ||
| Protein 0.1g | 0 % | |
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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. |
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Calories per serving: 121
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