From Cooking Pleasures magazine
Life member Jeannine Arpin's cooking career began at the age of 12, when she took it upon herself to make dinner for her family every night. Although her first meal wasn't quite perfect, Jeannine fixed the problems and had a great dinner ready the next night. She's perfected her skills and is often asked to make chop suey, chicken and dumplings, and this summery entree.
1/3 cup white distilled vinegar
2 tablespoons butter
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 teaspoons steak sauce
2 teaspoons grated lemon peel
1 teaspoon salt
1 (3- to 3 1/2-lb.) chicken, cut up
1. Heat grill. Bring vinegar, butter, oil, lemon juice and steak sauce to a boil in small saucepan over medium heat. Remove from heat. Stir in lemon peel and salt.
2. Grill chicken, covered, over medium heat or coals 10 minutes. Brush with lemon mixture. Turn; cook an additional 20 to 30 minutes or until chicken juices run clear, brushing and turning chicken every 10 minutes.
6 servings
PER SERVING: 260 calories, 15.5 g total fat (5 g saturated fat), 27 g protein, .5 g carbohydrate, 90 mg cholesterol, 295 mg sodium, 0 g fiber
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