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Use kitchen shears or a heavy knife and cut out each backbone. Cut through the breast to make two halves for each chicken. Trim fat and excess skin.
Place in a bowl or large bag. Pour marinade over the chicken. Let sit in the refrigerator, turning occasionally, for 12-18 hours.
Remove the chicken from the marinade and pat dry. Discard marinade. Grill over low heat until cooked through, to 165° internal temperature.
The chicken can also be browned on a hot grill and finished in a 350° oven.
When the chicken is done, remove to a platter and immediately pour the vinaigrette over the chicken.
Vinaigrette:
Whisk together well.
Sprinkle 2-3 TB. toasted SESAME SEEDS over the chicken before serving if desired.
To toast the sesame seeds, place in a skillet over medium heat and cook until browned, about 3-5 minutes, shaking the pan often.
Prep. time: 20 minutes
Marinating time: 12-18 hours
Cooking time: 40-60 minutes
Serves: 6-8
Nutritional Information:
Serving Size 6.0 oz. (171g)
Calories 340
Calories from Fat 200
Total Fat 22g 34%
Saturated Fat 5g 26%
Cholesterol 95mg 31%
Sodium 590mg 25%
Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugars 3g
Protein 31g
Vitamin A 2%
Vitamin C 0%
Calcium 2%
Iron 8%
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