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Correo Electrónico
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Ingredientes
- 4 x shallots quartered
- 1 lrg onion cut large dice
- 3 x garlic cloves roughly minced
- 1 bn cilantro leaves picked
- 1 bn parsley leaves picked
- 6 x bay leaves
- 12 x black peppercorns
- 1 Tbsp. dry oregano
- 1 c. white vinegar
- 4 c. salad oil Salt to taste
- 2 x boneless chicken thighs skin on
- 2 x chicken legs skin on
- 2 x chicken breasts with frenched wing bone skin on
Direcciones
- Puree shallots, onions, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add in oil, but don't puree, just mix. Season, to taste, with salt. Pour over chicken and marinate overnight in the refrigerator.
- Grill for approximately 8 min on each side.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 101 | |
| Calories from Fat 39 | 39% |
| Total Fat 4.38g | 5% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.06g | |
| Cholesterol 30mg | 10% |
| Sodium 33mg | 1% |
| Potassium 180mg | 5% |
| Total Carbs 3.25g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.15g | 1% |
| Protein 10.07g | 16% |
