PERUVIAN-STYLE DRUMSTICKS WITH SPICY GREEN SAUCE
PREP TIME 10 MIN. – COOK TIME 25 MIN. READY IN 35 MIN. + MARINATING TIME – SERVINGS 6
ROOT BEER CAN CHICKEN WITH BROWN SUGAR RUB
PREP TIME 10 MIN. – COOK TIME 50 MIN. READY IN 1 HOUR – SERVINGS 4
¼ cup brown sugar 2 tsp smoked paprika 2 tsp garlic powder 2 tsp onion powder 2 tsp chili powder
1 tsp ground nutmeg 1 (4 lb) whole chicken 1 (12 oz) can root beer
STEP 1 In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, chili powder, and nutmeg. Season with salt and pepper. Pat the chicken dry with paper towels. Rub spice mixture all over chicken. STEP 2 Prepare grill for indirect grilling. If using a gas grill, heat one burner to high and leave one burner off (if you have a three-burner grill, leave the middle burner off and heat the outside burners). Place a disposable foil pan over the unlit burner to collect juices and fat. If using a charcoal grill, move hot coals to one side of grill and place drip pan under the cooler side of the grill. STEP 3 Pour half the root beer into the drip pan. Position chicken over half-filled can so that the legs are hanging down. Place chicken upright on cool side of grill over drip pan and cover. Cook 50 min., until an instant read thermometer reaches 165°F in thickest part of thigh.
PER SERVING: 730 CALORIES, 45G FAT, 13G SATURATED FAT, 225MG CHOLESTEROL, 256MG SODIUM, 22G CARBOHYDRATE, 1G FIBER, 19G SUGAR, 56G PROTEIN
¼ cup nonfat plain yogurt 3 tbsp fresh lime juice 2 tbsp vegetable oil, divided 4 cloves garlic, minced, divided 1½ lbs chicken drumsticks 2 tsp cumin 1 tsp dried oregano
2 tsp paprika ¼ tsp cayenne pepper 2 jalapeños, chopped 1 cup fresh cilantro leaves 1 tbsp grated Parmesan cheese 2 tsp distilled white vinegar ½ cup mayonnaise
STEP 1 In a small bowl, whisk together the yogurt, lime juice, 1 tbsp oil, and 3 cloves minced garlic. STEP 2 In a separate bowl, combine the chicken, cumin, oregano, paprika, and cayenne. Season with salt and pepper. Toss to combine. Pour yogurt mixture over chicken and stir. Marinate in the refrigerator for at least 1 hour and up to overnight. STEP 3 Preheat grill to 400°F. Place chicken on grill and cook 10–15 min. per side, until internal temperature is 165°F and chicken is cooked through. Let chicken rest for 5 min. before serving. STEP 4 Meanwhile, in a blender, combine the jalapeños, cilantro, Parmesan, remaining garlic clove, remaining 1 tbsp oil, and vinegar. Blend on high speed until a smooth paste forms. Add the mayonnaise and blend until combined and smooth. Transfer to a small bowl and season with salt and pepper. Serve sauce with drumsticks.
PER SERVING: 304 CALORIES, 25G FAT, 5G SATURATED FAT, 78MG CHOLESTEROL, 222MG SODIUM, 3G CARBOHYDRATE, 1G FIBER, 1G SUGAR, 15G PROTEIN
ITALIAN GRILLED CHICKEN HALVES
PREP TIME 5 MIN. – COOK TIME 25 MIN. READY IN 30 MIN. + MARINATING TIME – SERVINGS 4
1 (12 oz) bottle Nature’s Promise® Organic Italian Dressing 2 tsp garlic powder 2 tbsp paprika
1 tbsp chopped fresh rosemary 1 (4–5 lb) pkg split chicken halves ¼ cup chopped parsley
STEP 1 In a medium bowl, combine the Italian dressing, garlic powder, paprika, and rosemary. Season with salt and pepper. Divide the chicken halves between 2 large resealable bags and pour marinade over each, dividing marinade equally. Marinate in refrigerator for 4 hours or overnight. STEP 2 Preheat grill to 400°F. Grease grate. Discard marinade and rosemary. Season chicken with salt and pepper. Place chicken on grill and cook 10–12 min. per side, until internal temperature is 165°F and juices run clear. Garnish with the parsley to serve.
TIP If you can’t find chicken halves, cut the backbone out of the chicken using sharp kitchen shears. Flip chicken over and use the heel of your hand to press down on the breastbone to break it. Spread the skin evenly across the breast and cut straight down the center of the chicken to get two halves.
PER SERVING: 974 CALORIES, 64G FAT, 12G SATURATED FAT, 261MG CHOLESTEROL, 688MG SODIUM, 6G CARBOHYDRATE, 3G FIBER, 2G SUGAR, 86G PROTEIN
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