Herb Mustard Chicken
|Frying chicken||3 1⁄2 Pound, cut up|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Salad oil||2⁄3 Cup (10.67 tbs)|
|White wine vinegar||6 Tablespoon|
|Chopped onion||2 Tablespoon|
|Italian herb seasoning/Thyme leaves||1 Teaspoon|
|Garlic||2 Clove (10 gm) (Minced/Pressed)|
|Spicy brown mustard||1⁄4 Cup (4 tbs)|
Rinse chicken and pat dry.
In a large bowl, stir together wine, oil, vinegar, onion, herb seasoning, garlic, pepper, and mustard.
Add chicken and turn to coat.
Cover and refrigerate for at least 4 hours or until next day, turning occasionally.
Lift chicken from marinade and drain briefly
Place chicken, except breast pieces, skin side up on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning and basting frequently with marinade, for 15 minutes.
Place breast pieces on grill and continue to cook, turning and basting often, until meat near bone is no longer pink; cut to test (20 to 30 more minutes)
Serving size: Complete recipe
Calories 5008 Calories from Fat 3476
% Daily Value*
Total Fat 388 g597.4%
Saturated Fat 75.3 g376.7%
Trans Fat 2.6 g
Cholesterol 1190.6 mg396.9%
Sodium 2236.6 mg93.2%
Total Carbohydrates 36 g12.1%
Dietary Fiber 0.8 g3.2%
Sugars 15.4 g
Protein 296 g593%
Vitamin A 44.5% Vitamin C 52%
Calcium 21.6% Iron 84.7%
*Based on a 2000 Calorie diet