2-1/2 pounds cut-up grill- fryer
- chicken
1/4 teaspoon salt
1/4 teaspoon pepper
- sweet-and-sour sauce
- french sauce or hot pepper
- butter sauce -- (below)
Instructions:
Sprinkle chicken with salt and pepper. Grill the chicken, bone sides
down 5 inches from medium coals 20 to 30 minutes; turn chicken. Grill
30 to 40 minutes longer, turning and brushing frequently with one
of the sauces, until done. 6 servings. Sweet-and-Sour Sauce: Heat
l/2 cup chili sauce and 1/4 Cup plum or grape jelly over low heat,
stirring constantly, until jelly is melted. French Sauce: Mix 1 cup
French dressing and 2 teaspoons celery seed Hot Pepper Butter Sauce:
Mix l/2 cup margarine or butter softened, and l/2 teaspoon red pepper
sauce. Nutrition Information Per Serving 1 serving Percent of U.S.
RDA Calories 315 Protein 46% Protein, 9 31 Vitamin A 12% Carbohydrate,
9 3 Vitamin C 8% Fat, 9 19 Thiamin 6% Cholesterol, mg 100 Riboflavin
12% Sodium, mg 350 Niacin 48% Potassium, mg 350 Calcium 2% Iron 8%
From the files of Al Rice, North Pole Alaska. Feb 1994 Per serving:
1 Calories (kcal); trace Total Fat; (8% calories from fat); trace
Protein; trace Carbohydrate; 0mg Cholesterol; 533mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
