Nutrition Facts

  • One serving:
  • (calculated with 2 tablespoons olive oil and chicken skin removed)
  • Calories:
  • 214
  • Fat:
  • 8 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 68 mg
  • Sodium:
  • 364 mg
  • Carbohydrate:
  • 4 g
  • Fiber:
  • 0 g
  • Protein:
  • 25 g
  • Diabetic Exch:
  • 3 lean meat, 1 fat.

Marinated Chicken Breasts

In Columbus, Ohio, Linda Fisher brings international flair to her barbecues with an Indian-inspired marinade and basting sauce. If you're not in the mood for chicken, use turkey tenderloins instead.

SERVINGS

6

CATEGORY

Main Dish

METHOD

Grill (gas or charcoal)

PREP

15 min.

COOK

35 min.

TOTAL

50 min.

INGREDIENTS

  • 1 teaspoon chicken bouillon granules
  • 1/2 cup warm apple juice
  • 1 cup white wine or chicken broth*
  • 2 to 4 tablespoons Crisco® Pure Olive Oil
  • 1 to 2 tablespoons curry powder
  • 2 teaspoons celery salt
  • 2 teaspoons soy sauce
  • 1 garlic clove, peeled and sliced
  • 6 bone-in chicken breast halves (6 ounces each)

DIRECTIONS

In a bowl, dissolve bouillon in apple juice. Add the wine or broth, oil, curry powder, celery salt, soy sauce and garlic; mix well. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
    Drain and discard marinade from chicken. Grill, covered, over medium heat for 35-40 minutes or until juices run clear, turning and basting occasionally with reserved marinade. Yield: 6 servings.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008