KENTUCKY GRILLED CHICKEN
This chicken is perfect for an outdoor summer meal, and my family thinks it's fantastic. It takes about an hour on the grill but is worth the wait. I use a new paintbrush to "mop" on the basting sauce. -Jill Evely, Wilmore, Kentucky
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting., Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place chicken breast bone side down and grill, covered, over indirect medium heat until a thermometer reads 170°, basting occasionally with reserved marinade, 20 minutes on each side.
Nutrition Facts : Calories 284 calories, Fat 11g fat (2g saturated fat), Cholesterol 113mg cholesterol, Sodium 406mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein. Diabetic Exchanges
KENTUCKY BAKED CHICKEN
Taken from 'Tesco' magazine - each serving contains 340 calories/2 g sugar/15 g fats/3 g saturates/0.8 salt
Provided by McCarthy
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the buttermilk with the lemon rind, garlic, celery salt, pepper, paprika, mustard and herbs. Mix well, pour over chicken. Marinate for 3 hours or overnight.
- Preheat the oven to Gas 7/220C.
- Place the flour on a plate, remove the chicken from the marinade and roll the pieces in the flour. Place the drumsticks on a lightly oiled baking tray and spray with a little oil. Roast for 15 minutes in the oven then spray again with a little more oil.
- Cook for a further 15-20 minutes until the chicken is golden and no longer pink in the centre. Serve with oven chips and ketchup.
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