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Barbecued Chicken |
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Serves: 4
Print this Recipe
This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges.
If you're like me, you can never have enough delicious ways to grill chicken. The savory sauce in this recipe gives the chicken a wonderful herb flavor. It's easy to put together a great meal when you start with these juicy golden pieces.
Joanne Shewchuk
St. Benedict, Saskatchewan
1 broiler-fryer chicken (about 3 pounds), quartered
1/4 cup vinegar
1/4 cup butter or margarine
1/4 cup water
1/4 teaspoon each dried thyme, oregano, rosemary and garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
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Place chicken in a shallow glass dish. In a small saucepan, combine all remaining ingredients; bring to a gentle boil. Remove from the heat. Pour over chicken. Cover and refrigerate for 4 hours, turning once. Drain and discard marinade. Grill chicken, covered, over medium heat for 30-40 minutes or until juices run clear. Diabetic Exchanges: One serving (prepared with margarine and served without the skin) equals 3 meat; also, 224 calories, 225 mg sodium, 58 mg cholesterol, 1 gm carbohydrate, 21 gm protein, 14 gm fat.
© Copyright Reiman Publications, 1993-1997
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