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Suggest a better descriptionThis is the best grilled chicken I have ever tasted! Cut the chicken into serving size pieces, remove skin and wash. Make a marinade by finely mashing the onions and half clove garlic. Garlic lovers may be tempted to add more, but try it this way first. IMPORTANT: DO NOT let the onion mash come in contact with metal, especially stainless steel. This causes a chemical reaction that dramatically changes the taste. I have found that a plastic grater works well for mashing the onions. Add salt and pepper to the marinade, be fairly generous. Mix well with a non-metallic utensil. Cover the chicken pieces in the marinade in a glass or plastic bowl for one to ten hours. Referigerate for the duration. Cook slowly over a charcoal grill, where the flames have died out and only burning coals remain. Should take about 30 to 40 minutes to cook. Its best if the outside doesnt get blackened or charred. If you try to cook it faster, it will not taste as good. This chicken does not taste "oniony" as you would imagine. It is the tenderest, sweetest and juiciest grilled chicken ever. Enjoy! 76473.537@COMPUSERVE.COM PAUL HUGGINS REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 498 | ||
Calories from Fat: 312 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.6g | 46 % | |
Saturated Fat 9.9g | 50 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 200.1mg | 7 % | |
Potassium 443.7mg | 12 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.7g | ||
Protein 42.9g | 61 % | |
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: 498
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