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Smokey Chicken Marinade Poultry Entrees

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Recipes 1 2 3 4 5 6
Servings 6 12 18 24 30 36
Ingredients
Lime juice 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.
Water 1/3 C. 2/3 C. 1 C. 1-1/3 C. 1-2/3 C. 2 C.
Canola oil 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2 C. + 2 T. 3/4 C.
Minced garlic 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Reduced sodium soy sauce 1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C. + 2 T.
Liquid smoke 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Salt 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Chili powder 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Cayenne pepper 1/4 t. 1/2 t. 3/4 t. 1 t. 1-1/4 t. 1-1/2 t.
Black pepper 1/4 t. 1/2 t. 3/4 t. 1 t. 1-1/4 t. 1-1/2 t.
Onion powder 1/8 t. 1/4 t. 1/4 t. + 1/8 t. 1/2 t. 1/2 t. + 1/8 t. 3/4 t.
Boneless skinless chicken breasts 1-1/2 lbs. 3 lbs. 4-1/2 lbs. 6 lbs. 7-1/2 lbs. 9 lbs.

Assembly Directions:
Combine all marinade ingredients in a mixing bowl. Place chicken pieces in one gallon freezer bag or rigid container. Pour marinade over the meat. (Each recipe makes approximately 1 cup.)

Freezing Directions:
Seal, label, and freeze.

Serving Directions:
Thaw in refrigerator or in microwave. Grill or cook chicken until the meat is no longer pink inside and the juices run clear. Discard marinade.

Nutritional Info:
Per Serving: 180 Calories; 8g Fat (38.5% calories from fat); 26g Protein; 2g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 520mg Sodium. 
Exchanges: 3-1/2 Lean Meat; 1 Fat.



From the Monthly Newsletter (Sunday, June 16, 2013)
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