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Name: Lip Smackin Barbecued Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Bottled chili sauce; 1 tb Molasses or dark corn syrup; 1/2 c Bottled Italian dressing; 3 lb Chicken pieces

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INGREDIENTS

1/2 c Bottled chili sauce
1 tb Molasses or dark corn syrup
1/2 c Bottled Italian dressing
3 lb Chicken pieces

Servings

INSTRUCTIONS

Date: Wed, 22 May 1996 13:35:15 -0600 From: Arlene Schiffman These were in my local newspaper today. Enjoy. If desired, pull off and discard the skin from the chicken. Place the chicken in a shallow dish and brush with 1/4 cup of the italian dressing. Refrigerate, covered, up to 3 hours. Meanwhile, in a small saucepan, combine the remaining 1/4 cup italian dressing, the chili sauce and molasses, and bring to a boil. Reduce heat to low and simmer for 5 minutes. Grill the chicken over medium coals (or broil 5-6 inches from heat), turning two or three times, for 15 minutes. Brush with some of the sauce and continue to grill, turning and brushing two or three times, until chicken is tender, juices run clear and meat is no longer pink, 10-15 minutes more. Posted to MealMaster Recipes List, Digest #142

NOTES

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Lip Smackin Barbecued Chicken

1/2 c Bottled chili sauce
1 tb Molasses or dark corn syrup
1/2 c Bottled Italian dressing
3 lb Chicken pieces

Date: Wed, 22 May 1996 13:35:15 -0600    From: Arlene Schiffman <arlenes@holly.colostate.edu>    These were in my local newspaper today.  Enjoy.    If desired, pull off and discard the skin from the chicken. Place the  chicken in a shallow dish and brush with 1/4 cup of the italian dressing.  Refrigerate, covered, up to 3 hours.    Meanwhile, in a small saucepan, combine the remaining 1/4 cup italian  dressing, the chili sauce and molasses, and bring to a boil. Reduce heat to  low and simmer for 5 minutes.    Grill the chicken over medium coals (or broil 5-6 inches from heat),  turning two or three times, for 15 minutes. Brush with some of the sauce  and continue to grill, turning and brushing two or three times, until  chicken is tender, juices run clear and meat is no longer pink, 10-15  minutes more.    Posted to MealMaster Recipes List, Digest #142

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Nutrition

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Serving Size: 1 Serving (422g)
Recipe Makes: 4 Servings

Calories: 867
Calories from Fat: 532 (61%)

Amt Per Serving		% DV

	Total Fat 59.1g	79 %
	Saturated Fat 15.8g	79 %
	Monounsaturated Fat 22.8g
	Polyunsanturated Fat 14.7g
Cholesterol 252mg		78 %
Sodium 1479.7mg		51 %
Potassium 858.9mg		23 %
Total Carbohydrate 14.3g		4 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 10.9g
Protein 64g		91 %
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: 867

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