Provided by Molly O'Neill
Categories easy, lunch, main course
Time 20m
Yield Four servings
Number Of Ingredients 10
Steps:
- Poke holes in the chicken with the tines of a fork. In a large bowl, mix together the remaining ingredients. Add the chicken and marinate, covered, overnight in the refrigerator, turning occasionally.
- Heat the grill. Remove the chicken from the marinade, scrape off excess sauce and reserve. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.
Nutrition Facts : @context http, Calories 487, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 1360 milligrams, Sugar 15 grams, TransFat 0 grams
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