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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (202g) Recipe makes 2 servings The following items or measurements are not included below: 1 teaspoon seasoning salt |
||
| Calories 441 | ||
| Calories from Fat 206 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.9g | 35% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 10.7g | ||
| Polyunsaturated Fat 4.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 178mg | 59% | |
| Sodium 174mg | 7% | |
| Potassium 513mg | 14% | |
| Total Carbohydrate 4.4g | 1% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 2.5g | ||
| Protein 51.9g | 103% | |
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From: mommyoffour
On Sep 24, 2009
We absolutely loved this chicken. I used drumsticks and let it marinate for 3 hours. It didn't take as long for the chicken to cook. We will make these many times, as it is a recipe that doesn't require many ingredients. Thank you so much for sharing this yummy chicken recipe with us, we will be making again.
From: FuzzyKiwi
On Sep 23, 2009
UPDATE: I have since replaced seasoning salt with chicken bouillon granules, halved the pepper to suit my Norwegian family's milder tastes, and omitted the oil to create a dry spice mix that I add to soooooooooooooooo many things. I keep it in a spice jar next to my stove and replenish it as soon as the jar runs empty. Absolutely love it. ORIGINAL REVIEW: Simple, yummy, and uses common ingredients. I usually prefer to substitute honey for sugar, but as this was a rub rather than a marinade, I used brown sugar. I replaced the salt with chicken bouillon powder and added onion powder as well. Coated chicken legs with oil one by one on a baking pan to avoid using more oil than necessary, mixed rub ingredients, and coated chicken thoroughly in the pan to avoid wasting any of the spice mix on the inside of a plastic bag. I'd tripled the recipe and had enough left over after coating 10 chicken legs to fill a spice container halfway for future use. Oven-baked for 40 minutes after "marinating" for 5 hours. The chicken was yummy! Loved the slight sweetness along with the little bitty bite of this spice mix. My new Norwegian family doesn't handle spicy very well, so small nibbles for me are huge kicks for them, hehe!
From: Joytotheworld
On Oct 13, 2005
This was a keeper. It was too cold to grill outside so I cooked them on 400, and then finished them under the broiler for 3 minutes to crisp the skin. The chicken was very juicy.
From: Umm Abdarrahman
On Jul 5, 2005
I LOVED the blend of spices.. Like one of the reviewrs said I too wasnt sure of the end result.I thought it would be dry .. But it was moist and juicy..I used tender drumstick pieces of chicken. I made a few alterations. I added 1 tsp of dry red chilly flakes to the marinate as I wanted mine to be a lil more spicy. I made slits through the chicken pieces so that the marinate seeps through to get that complete flavour. marinated for about five hours and grilled it on 2 for around 25 mins(I used tender chicken thats why it took lesser cooking time). But on the whol;e i loved the grilled chicken. would definitly recommend it to others.I guess next time i would try using honey instead of sugar..Will let u know how that turns out the next time i make it...Thanx a bunch Rita...
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