Herb Marinated Chicken
|Chicken||4 Pound, cut up (1 In Number)|
|Water||1⁄4 Cup (4 tbs)|
|Red wine vinegar||3 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||1 Teaspoon|
|Finely chopped fresh rosemary/3/4 teaspoon dried rosemary leaves, crushed||1 Tablespoon|
|Finely chopped thyme/3/4 teaspoon dried thyme leaves, crushed||1 Tablespoon|
|Finely chopped fresh tarragon/3/4 teaspoon dried tarragon leaves, crushed||1 Tablespoon, finely chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
Place chicken in a shallow glass dish or large heavy plastic bag.
Whisk together water, vinegar, mustard, garlic, salt, pepper, sugar, rosemary, thyme and tarragon in small bowl; continue whisking while slowly adding olive oil.
Pour mixture over chicken; cover dish or close bag.
Marinate in refrigerator at least 4 hours, turning once or twice.
Remove chicken from marinade; discard marinade.
Oil hot grid to help prevent sticking.
Place dark meat pieces on grill 10 minutes before white meat pieces (dark meat takes longer to cook).
Grill chicken, on a covered grill, over medium Kingsford briquets, 30 to 45 minutes, turning once or twice.
Chicken is done when meat is no longer pink by bone.
Calories 1127 Calories from Fat 704
% Daily Value*
Total Fat 79 g121%
Saturated Fat 18.3 g91.6%
Trans Fat 0 g
Cholesterol 303.9 mg101.3%
Sodium 785.4 mg32.7%
Total Carbohydrates 7 g2.2%
Dietary Fiber 2 g7.8%
Sugars 1.3 g
Protein 94 g187.8%
Vitamin A 18% Vitamin C 15.7%
Calcium 12.9% Iron 34.9%
*Based on a 2000 Calorie diet