Herb-Tomato Grilled Chicken
Yield
8 servingsPrep
15 minCook
35 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
cut-up |
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
black pepper
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| ¾ | cup |
ketchup
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | cloves |
garlic
minced |
|
| 2 | teaspoons |
basil
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
cut-up |
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
black pepper
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 177 | ml |
ketchup
|
|
| 3E+1 | ml |
lemon juice
|
|
| 2 | cloves |
garlic
minced |
|
| 1E+1 | ml |
basil
dried |
*
|
Directions
Cut off excess fat from chicken pieces.
Loosen skin away from the meat (this helps the basting sauce to reach the meat underneath).
Sprinkle chicken with salt and pepper.
Mix together and blend well the oil, tomato ketchup, lemon juice, the garlic and basil.
Place chicken pieces on rack.
Brush both sides with basting sauce.
Grill chicken for 12 to 15 minutes on one side, brushing with basting sauce from time to time.
Turn chicken over. Brush again with sauce.
Grill chicken for another 12 to 15 minutes or until chicken is done and juices run clear when pierced with a fork.
Serve immediately with crusty bread and a tossed green salad, tomatoes, and crispy baked potato wedges.
