Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup soy sauce
- ⅓ cup vegetable oil
- ¼ cup water
- 2 tbsp dried minced onion
- 2 tbsp sesame seeds
- 1 tbsp sugar
- 4 garlic cloves, minced
- 1 tsp ground ginger
- ¾ tsp salt
- ⅛ tsp cayenne pepper
- 2 broiler/fryer chickens, 3 to 4 lbs each, quartered
Directions
In a large resealable plastic bag, combine the first 10 ingredients.
Remove ⅓ cup for basting; cover and refrigerate.
Add chicken to bag.
Seal and turn to coat.
Refrigerate for 8 hours or overnight.
Drain and discard marinade.
Grill chicken, covered, over medium hot heat for 45 to 60 minutes or until juices run clear and a meat thermometer reads 180°F.
Turn and baste often with reserved marinade.
Category:Cathy's Recipes
Category:Chicken Recipes
Category:Onion Recipes
Category:Sesame seed Recipes
Category:Garlic Recipes
Category:Ginger Recipes