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Grilled Marinated Chicken
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Grilled Marinated Chicken
YIELD Makes 8 servings
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INGREDIENTS
| 8 | whole chicken legs (thighs and drumsticks attached) (about 3-1/2 pounds) |
| 6 | ounces frozen lemonade concentrate, thawed |
| 2 | tablespoons white wine vinegar |
| 1 | tablespoon grated lemon peel |
| 2 | cloves garlic, minced |
PREPARATION:
- Remove skin and all visible fat from chicken. Place chicken in 13X9-inch glass baking dish. Combine remaining ingredients in small bowl; blend well. Pour over chicken; turn to coat. Cover; refrigerate 3 hours or overnight, turning occasionally.
- To prevent sticking, spray grid with nonstick cooking spray. Prepare coals for grilling.
- Place chicken on grill 4 inches from medium-hot coals. Grill 20 to 30 minutes or until chicken is no longer pink near bone, turning occasionally. (Do not overcook or chicken will be dry.) Garnish as desired.
This recipe appears in:
Chicken
NUTRITIONAL INFORMATION:
| Serving Size: | 1 leg piece |
| Sodium | 75 mg |
| Protein | 22 g |
| Fiber | <1 g |
| Carbohydrate | 3 g |
| Cholesterol | 77 mg |
| Saturated Fat | 2 g |
| Total Fat | 7 g |
| Calories from Fat | 38 % |
| Calories | 169 |
DIETARY EXCHANGE:
| Meat | 3 |
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