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Credit: Beth Galton

Recipe Summary

prep:
15 mins
additional:
1 hr 45 mins
total:
2 hrs
Yield:
4 servings, with leftovers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the chicken pieces in 1 or 2 large resealable plastic bags and add the rest of the ingredients. Shake to mix. Refrigerate at least 1 hour or overnight.

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  • Fire up a grill to medium heat or until the coals are lightly covered with ash. Cook the chicken skin-side up for 20 minutes. Turn and cook an additional 15 to 20 minutes or until the juices run clear when a thigh is pricked with a fork; it should register 180°F on an instant-read thermometer. Alternatively, roast the chicken uncovered in a preheated 400°F oven for 35 to 45 minutes.

  • Serve half the chicken hot and reserve the rest for another use.

Nutrition Facts

calcium 61mg; 558 calories; calories from fat 0%; carbohydrates 9g; cholesterol 238mg; fat 30g; fiber 1g; iron 4mg; protein 60mg; saturated fat 8g; sodium 755mg.
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