Perdue
Herb Grilled Pick of the Chicken
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Herb Grilled Pick of the Chicken

Herb Grilled Pick of the Chicken

Serves 6 | Prep/Cook Time:
  • Calories 435
  • Protein 19g
  • Sodium 50mg
  • Sat.Fat 5.9g
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 435
% Daily Value*
Total Fat 40g 0%
Saturated Fat 5.9g 0%
Cholesterol 98mg 0%
Sodium 50mg 0%
Total Carbs 1g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 19g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. PERDUE® Split Chicken Breasts
1 pkg. PERDUE® Chicken Drumsticks
1 pkg. PERDUE® Chicken Thighs
1/2 cup balsamic vinegar
1 teaspoon onion salt
1 teaspoon ground black pepper
2 tablespoons rosemary
2 teaspoons ground thyme
2 tablespoons minced onion
3/4 cup vegetable oil
Instructions
1 In a medium bowl, stir together vinegar, onion salt, pepper, rosemary, thyme and onion. Slowly add oil, whisking to blend well.
2 Put marinade and chicken pieces into a large zip-locking bag, and refrigerate at least 30 minutes, turning occasionally.
3 Cook chicken, indirectly with medium heat. Breasts are done when juices run clear and meat thermometer inserted into the thickest part reaches 170° F. Thighs and drumsticks are done when juices run clear and meat thermometer reaches 180° F when inserted into the thickest part of the meat (30 to 40 minutes).