Recipe - Herb-Marinated Chicken

2 One half pound Cutup broiler fryer
chicken
One half cup White wine or apple juice
1 small Onion, grated
2 tablespoon Vegetable oil
3 tablespoon Chopped fresh or
1 tablespoon Mixed dried herbs
(basil, marjoram, thyme,
rosemary, oregano)
1 tablespoon Dry mustard
One half teaspoon Garlic powder
One half teaspoon Coarsely ground pepper
1 One half teaspoon Worcestershire sauce
One half teaspoon Soy sauce

Place chicken in shallow glass dish. Shake remaining ingredients in tightly
covered container; pour over chicken. Cover with plastic wrap and
refrigerate at least 4 hours but no longer than 24 hours, turning chicken
occasionally.

Remove chicken from marinade; reserve marinade. Grill chicken, bone sides
down, 5 inches from medium coals 20 to 30 minutes; turn chicken. Grill 30
to 40 minutes longer, turning and brushing frequently with marinade, until
done.

6 servings.

Nutrition Information Per Serving

1 serving Percent of U.S. RDA

Calories 335 Protein 48% Protein, 9 31 vitamin A 4%
Carbohydrate, 9 5 Vitamin C
2% Fat, g 20 Thiamin 4% Cholesterol, mg 100
Riboflavin 12% Sodium, mg 135 Niacin 48% Potassium, mg 340 Calcium
4% Iron 1o%

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini