From Ruth Perrine
1. In a large resealable plastic bag, combine the first seven ingredients; mix we'll. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Chill for at least 2 hours.
2. Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with some of the reserved marinade. Turn; grill 10 minutes longer or until chicken juices run clear, basting frequently.
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Serving Size: 1 Serving (822g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1789 | ||
Calories from Fat: 1157 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 128.6g | 171 % | |
Saturated Fat 34.9g | 175 % | |
Monounsaturated Fat 58.8g | ||
Polyunsanturated Fat 27g | ||
Cholesterol 631.7mg | 194 % | |
Sodium 1744.2mg | 60 % | |
Potassium 1755.6mg | 46 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 16.2g | ||
Protein 133.5g | 191 % | |
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: 1789
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