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Ingredientes
- 1 c. dry white wine
- 1/4 c. sherry wine vinegar
- 5 lg. garlic cloves, coarsely minced
- 1 med. onion, coarsely minced
- 1 tbsp. brown sugar
- Salt & freshly grnd pepper
- 1 (3 1/2 lb.) chicken, cut into 8 pcs
- 4-5 fresh pine boughs
Direcciones
- Puree first 5 ingredients with salt and pepper in processor or possibly blender. Arrange chicken in shallow dish and pour puree over. Cover and chill for 4 to 6 hrs, turning several times.
- Preheat oven to 350 degrees. Drain marinate into small bowl. Pat chicken dry with paper towel and arrange in single layer in shallow roasting pan. Roast 45 min basting often with marinade.
- Heat coals till gray ash forms. Spread around perimeter of barbecue, leaving center with well spaced single layer of coals. Set grill 4" above coals, let coals burn about 20 min.
- Arrange chicken pcs without touching over center of grill. Cook 15 min, turning and basting frequently till chicken is crisp and browned, adding remaining pine boughs to fire when smoke dies down. Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 8 servings | |
| Calories 329 | |
| Calories from Fat 183 | 56% |
| Total Fat 20.34g | 25% |
| Saturated Fat 5.82g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 97mg | 4% |
| Potassium 311mg | 9% |
| Total Carbs 4.18g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.44g | 2% |
| Protein 25.36g | 41% |
