Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
309
Calories
32g
Protein
18g
Fat
6g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 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
- 1 ea . (3–4 pounds ) whole broiler/fryer chicken , cut into serving pieces
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp dried mint flakes
- 2 tsp dried rosemary
- Salt
- Freshly-ground black pepper
- 1 tbsp garlic powder
- Extra-virgin olive oil
Directions
1
Brush chicken pieces with olive oil. Set aside.
2
Combine all remaining ingredients and rub into chicken. Refrigerate for at least 1 hour.
3
Heat about 28 charcoal briquets in a large chimney starter. Disperse evenly around bottom of grill and reapply the grate.
4
Add chicken and cook, turning often, until internal temperature of the breast is 165°F and the thigh is 170°F.
5
Remove to a plate and cover with foil . Let rest 10 minutes before serving warm.
Recipe sourced from
wikibooks