Sunday, 9 June 2013

Down-Home Barbecued Chicken Recipe

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Summer season barbeque year is here, and you'll both really like cooking when this delicious principal from Jane Kaye Rackowitz of Marysville, California is on the selection. Hot spice up marinade contributes a little zip to the soft chicken
Down-Home Barbecued Chicken Recipe


    1/2 cup ketchup
    1/4 cup water
    2 tbsps brown sugar
    1 tbsp orange juice
    1 tbsp cider vinegar
    1 tsp. Worcestershire sauce
    1 tsp. prepared mustard
    1 beans, minced
    Sprint salt
    1/4 to 1/2 tsp. hot spice up sauce
    1 bay leaf
    2 bone-in poultry sections (8 oz. each), skin removed


    In small pot, merge the first 11 ingredients; bring to a steam, mixing sometimes. Reduce heat; protect and cook for Half an hour. Eliminate bay foliage. Source 1/3 cup marinade for basting. Cover and chill the staying marinade.
    Prepare bbq grill for oblique warm, using a drop pan. Place poultry over drop pan. Grill, covered, over oblique method warm for 20-25 moments on each side or until fruit juices run clear, basting sometimes with arranged marinade. Serve with staying marinade. Yield: 2 meals.

Nutritional Analysis: 1 poultry half with 1/4 cup marinade is equal to 320 calories, 5 g fat (1 g soaked fat), 101 mg cholesterol, 938 mg salt, 32 g carbs, 1 g fiber, 38 g protein. Suffering from diabetes Exchanges: 5 lean meat, 1 starchy foods, 1 fruit

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