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Broiled Chicken with Malt Vinegar

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Submitted by dibley

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

4 4
EACH EACH CHICKEN LEGS
and thighs, skinless *
¾ 177
CUP ML MALT VINEGAR
½ 118
CUP ML WHITE WINE
dry *
2 2
LARGE LARGE SHALLOTS
thinly slice *
2 3E+1
TABLESPOONS ML BASIL
fresh or, 2 ts basil, dried
1 1
X X BLACK PEPPER
fresh, ground *
¼ 1.3
TEASPOON ML SALT

Directions

Marinade: combine everything but chicken and simmer for 2 minutes.

Pour the marinade over the chicken; cover with plastic and refrigerate for 8 hours or overnight.

Preheat broiler. Remove the legs from the marinade and arrange them in a broiler pan that is foil lined. Broil the legs 3½ inch below (or above) heat source for about 8 minutes brushing with the marinade.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 13 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 150mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 4% Vitamin C 1%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 
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