Grilled Marinated Chicken
|Half chicken breasts/3 halved small chickens||6 , honed|
|White wine vinegar||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Ground coriander||3 Teaspoon|
|Chopped fresh rosemary/1 teaspoon dried rosemary||3 Teaspoon|
|Garlic||2 Clove (10 gm), chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
Flatten the chicken breasts between 2 sheets of plastic film, or flatten chicken halves and trim off any scraggy skin.
MARINADE: Combine vinegar, lemon juice, coriander, rosemary and garlic in a bowl. Add the olive oil in a stream, whisking constantly until mixture is well combined and thick.
Place the chicken in a large dish and coat with the marinade. Cover and chill for 11/-2 hours.
Remove chicken from marinade. Heat a well-seasoned ridged griddle pan over moderately high heat until it is hot, brush with oil and sear the chicken breasts for 3-4 minutes on each side or until the flesh is springy to the touch. Or arrange the chicken breasts on the rack of a griller tray and grill under a preheated grill about 5 cm from heat for 3 minutes on each side. Transfer the chicken to a heated platter. Serve with baby new potatoes and a green salad.
Calories 364 Calories from Fat 183
% Daily Value*
Total Fat 21 g31.9%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 99.8 mg33.3%
Sodium 114.4 mg4.8%
Total Carbohydrates 3 g1%
Dietary Fiber 1.5 g5.8%
Sugars 0.1 g
Protein 40 g80.5%
Vitamin A 2.2% Vitamin C 10%
Calcium 4.8% Iron 10.9%
*Based on a 2000 Calorie diet