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| INGREDIENTS |
| 1 |
(4 lb.) chicken, cut into 6 pieces, skin & backbone removed |
| 1 |
bunch scallions, minced |
| 6 |
cloves garlic, peeled & finely chopped |
| 2 cups |
orange juice |
| ¼ cup |
cider vinegar |
| 2 tsp |
dried oregano |
| 2 tsp |
kosher salt |
| 1 tsp |
crushed red pepper flakes |
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| RECIPE |
- Whisk together all ingredients except the chicken.
- Clean chicken, remove skin, and excess fat. Cut into six pieces and place in 1 or 2 large zip-lock bags.
- Place marinade evenly into bags, seal, squeeze to coat and refrigerate at least 1 hour or overnight.
- Heat grill to medium heat. Brush olive oil over grill grate.
- Remove chicken from marinade and discard marinade.
- Grill pieces 20 minutes on one side, flip and continue to cook until internal temperature reads 165ºF. (If you do not want to grill, bake in 400ºF oven for 35-40 minutes or until internal temperature reads 165ºF.)
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| SERVING SUGGESTION |
SERVING SIZE:
1 piece of chicken
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
410 |
|
| Total Fat |
9 g |
|
| Sodium |
230 mg |
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| Total Carbohydrates |
13 g |
|
| Fiber |
1 g |
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| Protein |
67 g |
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