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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 230
% Daily Value**
Total Fat 18g
28%
Saturated Fat 9g
13%
Unsaturated Fat 1g
Cholesterol 48mg
16%
Sodium 36mg
1%
Total Carbohydrate 7g
2%
Dietary Fiber 2g
7%
Sugars 0g
Protein 10g
Vitamin A  3%Vitamin C  49%
Calcium  4%Iron  4%
Potassium  11%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bar-B-Q: Golden Chicken

Recipe Tags: Poultry Recipes

Date Added: June 11, 2009

Ingredients:

1 Orange zest finely grated
1/3 Cup White Wine Vinegar or cider
1/4 Cup Vegetable Oil plus extra for
1 Chicken Breast [3 lb]
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 very low-sodium with 35.75mg per serving

This recipe is high in Vitamin C with 49% of your daily recommended intake 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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