Basic Recipe Chicken Parts On A Grill
|Broiler fryer chicken||3 1⁄2 Pound, cut in pieces, quarters, or halves (1 Bird)|
Rinse chicken and pat dry.
For quarters and halves, hook wing tips back behind body joint, akimbo-style.
If you wish, marinate chicken
To retain juices, salt after cooking.
Brush chicken with a baste; or, if marinated, lift chicken from marinade and drain briefly (reserve marinade).
Arrange chicken, skin-side-up, on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting occasionally with baste or reserved marinade, for 40 to 50 minutes for leg pieces, quarters, or halves; for about 30 minutes for breast pieces.
Chicken is done when meat near bone is no longer pink when slashed.
Serving size: Complete recipe
Calories 3414 Calories from Fat 2157
% Daily Value*
Total Fat 239 g367.9%
Saturated Fat 68.4 g342.1%
Trans Fat 0 g
Cholesterol 1190.6 mg396.9%
Sodium 1498.7 mg62.4%
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 295 g590.6%
Vitamin A 44.4% Vitamin C 42.3%
Calcium 17.5% Iron 79.4%
*Based on a 2000 Calorie diet