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Rating: 3.9/5 (21 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 42
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 14mg
Total Carbohydrate 5g
Dietary Fiber 2g
Sugars 0g
Protein 0g
Vitamin A  1%Vitamin C  8%
Calcium  4%Iron  3%
Potassium  2%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Chicken with Mint and Red Onions

Date Added: July 27, 2009


4 Cloves chopped
1/4 Cup White Wine Vinegar
1/4 Cup Rice Wine
1/2 Red Onion (or several small red onions)
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1. Trim the excess fat from the chicken pieces, but leave at least some of the skin on. I personally like the taste of chicken skin, but I can understand wanting to remove it for health reasons. Compromise--leave just a little bit on! Place in a bowl with the rice wine and vinegar. Let marinate for at least 30 min.

2. Lay a piece of foil over the bottom of a baking dish. Grease the surface of the foil, and lay a bed of mint leaves on top of it. Use only enough so that the chicken will neat little bed to lay upon!

3. Cut the red onion into coarse pieces. Sprinkle loosely on top of the mint leaves. Sprinkle some salt over the onion and mint.

4. Peel the garlic cloves, and cut each in half. Take the chicken out of the marinade and sprinkle both sides with salt and pepper to taste. Place the pieces on top of the mint and onions. Take the garlic pieces and place them between chicken pieces (or even on top, if you like!)

5. Bake in a 350 degree oven for around 30 min. (depending on how much chicken you used), or until fully cooked. Fully cooked means that when you poke a knife next to the bone, there won't be any bright red blood running out. Turn chicken pieces over once during baking. When done, turn the oven onto broil and broil the chicken, skin side up, for about 5 min., or until skin is lightly brown.

6. Serve with rice! The mint and onions soak up a lot of nice flavor, and the garlic turns out slightly roasted and soft. I like to pour a little soy sauce and sesame oil on top of my rice with this dish, but that's just me.

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Dietary Notes:
This recipe is low-sodium with 14mg per serving, low-fat with 1g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Rice, Sulfites, Alcohol, Vinegar, Onion allergies.
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