Combine liquid ingredients, basil and parsley in shallow baking dish to create marinade. Mix well. If using Fresh Chicken, rinse well with cold water and pat dry with paper towels. If using frozen poultry, rinse well with water to remove ice glaze and pat dry with paper towels. Place chicken in marinade. Cover dish with foil. Marinate in refrigerator for 2 hours. Drain chicken and discard marinade. Grill or broil chicken as desired until fully cooked. Refrigerate leftover chicken in fresh sheet of foil. Grill chicken until tender and the juices run clear. Try grilling chicken using the indirect method: make a drip pan from Heavy Duty aluminum foil; surround foil drip pan with coals and place chicken on rack directly above the drip pan; chicken will cook more slowly, but will be less likely to burn or become charred. To keep chicken from sticking, spray grill with non-stick cooking spray, or rub with vegetable oil prior to grilling
2 S(): "Angela" Ratings : Fiber G (0-9) 1 Ww Points (0-9) 5
3 minced fresh parsley
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 10.7g17%
- Saturated Fat 2.7g14%
- Cholesterol 192.9mg65%
- Sodium 576.1mg25%
- Total Carbohydrate 10.5g4%
- Dietary Fiber 5.5g22%
- Sugars 2.0g
- Protein 73.2g147%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
aluminum, american, basil, beans, boneless, breast, broiling, caribbean, chicken, chili, dijon, dried, foil, grilling, juice, lemon, mustard, pts, sauce, skinless
