One to try
Source: Jeff
Chicken grills better if a uniform thickness and not too bulgy - helpful to pound it down so it's pretty even
Making the marinade:
1. Place all the ingredients into a food processor and process until smooth
2. Place chicken in a zip lock bag and pour marinade over, seal and use your hands to move the marinade around so all the chicken is evenly coated. Refrigerate for at least 1 hour or overnight.
Recipe calls for hot heat - 375-425 have found that low and slow makes for moister chicken, although you can experiment with getting a little crust sear on the chicken because that always tastes good.
Be sure to oil the grill before cooking or the marinade will stick to the grill and pull out chicken
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 45 | ||
Calories from Fat: 34 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1556.7mg | 54 % | |
Potassium 50.4mg | 1 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.2g | ||
Protein 0.4g | 1 % | |
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: 45
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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