Marinated Grilled Chicken


Serves: 4
Total Calories: 32

Ingredients

1/2 cup red wine vinegar
2 cloves large garlic, chopped
2 tablespoons chopped fresh mint or flat-leaf parsley or 1 teaspoon dried oregano, crumbled
salt and freshly ground black pepper
1 chicken (about 3 1/2 pounds), cut into 8 serving pieces

Directions:

1 In a shallow nonreactive dish, whisk together the vinegar, garlic, herb, and salt and pepper to taste. Add the chicken pieces. Cover and refrigerate for several hours up to overnight.

2 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.

3 Remove the chicken from the marinade. Pat the chicken dry. Place the chicken with the skin side toward the source of the heat. Grill or broil 12 to 15 minutes or until nicely browned. Turn the chicken and cook 10 to 15 minutes more, or until the chicken juices run clear when the chicken thigh is pierced with a knife in the thickest part. Serve hot or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 32
Calories from Fat: 4

This Marinated Grilled Chicken recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


More Recipes from the Cook'n in Italy Cookbook:
* Poultry
Baked Chicken with Potatoes and Lemon
Braised Quail
Chicken Cutlets Francese
Chicken Cutlets with Basil and Lemon
Chicken Cutlets with Sage and Peas
Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
Chicken Salad with Two Peppers
Chicken Under a Brick
Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
Country-Style Chicken and Vegetables
Crusty Broiled Chicken
Devil’s Chicken
Duck Breast with Sweet-and-Sour Figs
Grilled Quail
Lemon Chicken Salad
Marinated Grilled Chicken
Piedmont-Style Chicken Salad
Poached Turkey Meat Loaf
Quail in the Pan with Porcini
Quail with Tomatoes and Rosemary
Roasted Boiled Chicken
Roasted Chicken with Marsala and Anchovies
Roasted Chicken with Rosemary
Roasted Chicken with Sage and White Wine
Rolled Stuffed Turkey Breast
Roman-Style Chicken
Salad-Topped Chicken Cutlets
Spiced Roasted Duck
Stuffed Chicken in Ragù
Stuffed Roasted Capon
Turkey Rolls in Red Wine Tomato Sauce
Tuscan Fried Chicken




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