Notes: VERY Low-Cal! Serve with Grilled Corn on the Cob or rice and salad.
To prepare marinade, in gallon-size sealable plastic bag, combine scal- lions, garlic, clam juice, soy sauce, sugar and five-spice powder. Add chicken; seal bag, squeezing out air; turn to coat chicken. Refrigerate at least 4 hours or overnight, turning bag over occasinally.
Place grill rack 5: from coals. Prepare grill according to manufac- turer's directions.
Grill chicken 25-30 minutes, brushing with marinade and turning occa- sionally, until chicken is cooked through.
Each serving provides: 2 P, 5 C. Per serving: 126 cal, 4 g pro, 6 g fat, 2 g car, 107 mg sod, 54 mg chol.
per Valerie Whittle Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 06 NOV 1995 105605 GMT
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