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Add a photoServings: 8
Ingredients
- 3 lbs. frying chicken pcs
- 1/4 c. vegetable oil
- 2 tbsp. lemon juice
- 2 tbsp. dry white wine
- 1 tbsp. finely minced fresh rosemary
- 1 teaspoon finely minced fresh thyme
- 2 tbsp. sweet-warm mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Arrange chicken pcs in a single layer shallow baking dish. In a small bowl, combine oil, lemon juice, wine, rosemary, thyme, mustard, salt and pepper; pour mix over chicken. Cover and chill least 4 hrs or possibly overnight, turning chicken pcs once. Remove chicken from marinade. Place on a warm barbecue grill about 4 inches from heat. Cook 30 to 40 min, turning frequently. Brush with reserved marinade several times during cooking. Cook chicken till juices run clear when pierced with a fork. Makes 4 to 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 8 servings | |
| Calories 315 | |
| Calories from Fat 218 | 69% |
| Total Fat 24.3g | 30% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.18g | |
| Cholesterol 87mg | 29% |
| Sodium 372mg | 16% |
| Potassium 232mg | 7% |
| Total Carbs 0.75g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.12g | 0% |
| Protein 21.56g | 34% |
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