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Herb Marinated Chicken Recipe
|Chicken||4 Pound, cut up (1 In Number)|
|Water||1⁄4 Cup (4 tbs)|
|Red wine vinegar||3 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||1 Teaspoon|
|Finely chopped fresh rosemary/3/4 teaspoon dried rosemary leaves, crushed||1 Tablespoon|
|Finely chopped thyme/3/4 teaspoon dried thyme leaves, crushed||1 Tablespoon|
|Finely chopped fresh tarragon/3/4 teaspoon dried tarragon leaves, crushed||1 Tablespoon, finely chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
Calories 1127 Calories from Fat 704
% Daily Value*
Total Fat 79 g121%
Saturated Fat 18.3 g91.6%
Trans Fat 0 g
Cholesterol 303.9 mg
Sodium 785.4 mg32.7%
Total Carbohydrates 7 g2.2%
Dietary Fiber 2 g7.8%
Sugars 1.3 g
Protein 94 g187.8%
Vitamin A 18% Vitamin C 15.7%
Calcium 12.9% Iron 34.9%
*Based on a 2000 Calorie diet
Whisk together water, vinegar, mustard, garlic, salt, pepper, sugar, rosemary, thyme and tarragon in small bowl; continue whisking while slowly adding olive oil.
Pour mixture over chicken; cover dish or close bag.
Marinate in refrigerator at least 4 hours, turning once or twice.
Remove chicken from marinade; discard marinade.
Oil hot grid to help prevent sticking.
Place dark meat pieces on grill 10 minutes before white meat pieces (dark meat takes longer to cook).
Grill chicken, on a covered grill, over medium Kingsford briquets, 30 to 45 minutes, turning once or twice.
Chicken is done when meat is no longer pink by bone.