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Add a photoServings: 4
Ingredients
- 8 x Chicken thighs-boned
- 1/8 tsp Salt
- 1 x Onion, small-minced
- 1/8 tsp Paprika
- 2 x Garlic cloves, chopped
- 1/8 tsp Parsley
- 1 x Chicken bouillion cube, crus
- 1/8 tsp Red pepper grnd or possibly cayenne
- 1/4 tsp Pepper
- 1/4 tsp Sage
- Â Â Splash each vinegar and oil
Directions
- Skin and bone chicken thighs or possibly use boned, skinless breasts. ( The butcher at my deli, does the thighs for me. He says it is easier to do if the meat is semi frzn.) Combine all ingredients in shallow bowl. Allow to marinate for at least 20 minutes. Gas Grill - Grill over high heat 5 min, turn, reduce heat to medium. Baste with leftover marinade. Grill 5 - 10 min more depending on thickness of meat. Charcoal Grill - Cook over glowing coals for ten min, turning and basting with the leftover marinade.
- Chicken is done when pierced with the tip of a knife blade, and the "juice"
- is clear. The marinade gives it the flavor of a BBQ sauce with no sugary sauce to burn. Keep a spray bottle of water nearby in case of a flare up if your chicken is fatty. Removing the skin, cuts out the added risk of flare ups and the chicken cube gives it richer flavor. Thanks to all who
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 4 servings | |
| Calories 3 | |
| Calories from Fat -2 | -67% |
| Total Fat -0.27g | 0% |
| Saturated Fat -0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium -345mg | -14% |
| Potassium 25mg | 1% |
| Total Carbs 1.65g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.3g | 0% |
| Protein -0.09g | 0% |
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