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Ingredients2 h servings 570 cals
Original recipe yields 6 servings
- PREP: CLEAN: Wash hands. Place chicken in a glass baking dish. In bowl, combine remaining ingredients. Reserve 1/2 cup marinade. Pour remaining marinade over chicken; cover with foil. Refrigerate 1 hour or overnight, turning chicken once. When ready to cook, line grill with heavy duty foil and puncture at vent openings. Heat grill. Remove chicken from marinade; discard marinade.
- COOK: Grill chicken over medium-high heat, turning and basting frequently with reserved 1/2 cup marinade, 40 to 50 minutes or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 180 degrees F.)
- SERVE: Serve with roasted red potatoes, diced and seasoned with garlic and rosemary.
- CHILL: Refrigerate leftovers immediately.
Per Serving: 570 calories; 38.2 g fat; 26.7 g carbohydrates; 31.1 g protein; 97 mg cholesterol; 1428 mg sodium. Full nutrition
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