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Have you made BBQ: GOLDEN CHICKEN?
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Grill
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BBQ: GOLDEN CHICKEN

Recipe Tags: Poultry Recipes

Date Added: September 12, 2009

Ingredients:

1 Unit Chicken Breast [3 lb]
1 Unit Orange rind of
1/3 Cup White Wine Vinegar
1/4 Cup Vegetable Oil 1.5 TB
1 Tablespoon Fresh Thyme Leaves chopped
1/4 Teaspoon Peppercorns coarsely cracked
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Directions:

1. With kitchen scissors or chef's knife, cut along each side of chicken's backbone; remove backbone and trim visible fat.

2. Tuck wing tips behind back; flatten to 1 layer.

3. Place in shallow casserole. Grate orange rind and squeeze out juice; mix with vinegar, oil, thyme and pepper.

4. Pour over chicken; cover and marinate in refrigerator, turning often, for at least 4 hours or up to 24 hours.

5. Reserving marinade, place chicken, skin side down, on greased grill over medium-low indirect heat.

6. Add soaked wood chips. Cover and cook for 1 hour, turning and basting with marinade halfway through.

7. Transfer to direct heat; cook for 10 minutes per side or until meat thermometer inserted in thigh registers 185F 85C.

8. Remove to platter and tent with foil; let stand for 10 minutes before cutting into quarters.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Sulfites, Oranges, Vinegar allergies.
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