Chewin'

the News

August 2005

Spicy Grilled Chicken

Click here to go to a Printer Friendly Page.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Chili sauce	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Red wine vinegar	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Horseradish	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Garlic powder	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	3 t.
Chicken breast, boneless	1-1/2 lbs.	3 lbs.	4-1/2 lbs.	6 lbs.	7-1/2 lbs.	9 lbs.

Assembly Directions:

Combine marinade ingredients in a mixing bowl.

Freezing Directions:

Place chicken breast in freezer bag. Place marinade in plastic container.  Seal, label and freeze.

Serving Directions:

Thaw chicken and marinade in the refrigerator. Marinate chicken in 1/2 of sauce for 5 minutes. Place chicken on grill and discard marinade from bowl. Grill or broil chicken, turning and basting frequently with the remaining sauce.

Comments:

If using bone-in chicken, precooking in the microwave will save time.

Nutritional Info: 

Per Serving: 146 Calories; 3g Fat (18.7% calories from fat); 26g Protein; 4g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 251mg Sodium. 

Exchanges: 3-1/2 Lean Meat.

<<<<<<< Go to the August 2005 Newsletter