Buying whole chickens and then cutting them into pieces is very economical.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2008
Ingredients
Method
Cut chickens into 10 pieces each.In food processor, pulse together oil, onion, garlic and ginger until chunky paste. Transfer to large shallow glass baking dish; stir in thyme, coriander, hot pepper sauce, cloves and allspice. Add chicken; rub paste all over chicken. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Sprinkle chicken with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when chicken is pierced, about 40 minutes for thighs and legs and 20 minutes for breasts.
Nutritional facts Per serving: about
- Sodium 339 mg
- Protein 38 g
- Calories 428.0
- Total fat 29 g
- Cholesterol 139 mg
- Saturated fat 7 g
- Total carbohydrate 2 g
%RDI
- Iron 10.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 7.0
- Vitamin C 2.0
