In heatproof glass measuring cup, pour hot water over rosemary; let cool. Stir in zest, juice, oil, garlic, salt, and pepper. Put chicken in plastic bag; pour marinade over chicken and seal bag. Keep in refrigerator for 6-24 hours, turning bag periodically.
Prepare grill for a medium fire, using the direct method. Place chicken on grill and cook for about 15-20 minutes (or until done) turning once.
Marinade makes 4 servings and provides (per serving): 24 calories, 2 g. total fat, 0 saturated fat, 0 mg. cholesterol, 69 mg sodium, 1 g. total carbohydrate, 0 g. dietary fiber, 0 g. protein, 5 mg. calcium
For the chicken one above ... I put in the notes section the counts for the original recipe using 2 tsp vegetable oil. If you cut the oil back to 1 tsp then the counts would be: Cal 93.3;Fat 2.3g;Carb 0.7g;Fib 0.1g; Pro 16.5g;Sod 116mg; CFF 23.5%
NOTES : Cal 103.3, Fat 3.5g, Carb 0.7g, Fib 0.1g, Pro 16.5g, Sod 116mg, CFF 31.3%.
Posted to Digest eat-lf.v097.n186 by "Shirley F. Coleman" <scoleman@mail.coin.missouri.edu> on Jul 23, 1997
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