Grilled Marinated Chicken Recipe

Summary

Servings6Cuisine
CourseMethod
Main Ingredient

Ingredients

 Half chicken breasts/3 halved small chickens6 , honed
For marinade
 White wine vinegar2 Tablespoon
 Lemon juice2 Tablespoon
 Ground coriander3 Teaspoon
 Chopped fresh rosemary/1 teaspoon dried rosemary3 Teaspoon
 Garlic2 Clove (10 gm), chopped
 Olive oil1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 364 Calories from Fat 183

% Daily Value*

Total Fat 21 g31.9%

Saturated Fat 3.1 g15.7%

Trans Fat 0 g

Cholesterol 99.8 mg33.3%

Sodium 114.4 mg4.8%

Total Carbohydrates 3 g1%

Dietary Fiber 1.5 g5.8%

Sugars 0.1 g

Protein 40 g80.5%

Vitamin A 2.2% Vitamin C 10%

Calcium 4.8% Iron 10.9%

*Based on a 2000 Calorie diet

Directions

Flatten the chicken breasts between 2 sheets of plastic film, or flatten chicken halves and trim off any scraggy skin.
MARINADE: Combine vinegar, lemon juice, coriander, rosemary and garlic in a bowl. Add the olive oil in a stream, whisking constantly until mixture is well combined and thick.
Place the chicken in a large dish and coat with the marinade. Cover and chill for 11/-2 hours.
Remove chicken from marinade. Heat a well-seasoned ridged griddle pan over moderately high heat until it is hot, brush with oil and sear the chicken breasts for 3-4 minutes on each side or until the flesh is springy to the touch. Or arrange the chicken breasts on the rack of a griller tray and grill under a preheated grill about 5 cm from heat for 3 minutes on each side. Transfer the chicken to a heated platter. Serve with baby new potatoes and a green salad.
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