Broiled Pepper Chicken
Recipe: #21650
November 05, 2015
Categories: Chicken, Sunday Dinner, Gluten-Free High Protein, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
""I got this recipe back in 1989 out of a Betty Crocker cookbook called "Make it Light" It's a quick and easy dish to prepare (using boneless chicken) and has a nice kick to it. I have made it even lighter and quicker by using skinless chicken breast with out bones. Cooks up in half the time. This is a great dish to make after a hard day at work.""
Ingredients
Nutritional
- Serving Size: 1 (193.8 g)
- Calories 210.2
- Total Fat - 7.5 g
- Saturated Fat - 1.5 g
- Cholesterol - 453.8 mg
- Sodium - 334.4 mg
- Total Carbohydrate - 0.3 g
- Dietary Fiber - 0.2 g
- Sugars - 0 g
- Protein - 33.4 g
- Calcium - 25.5 mg
- Iron - 4.9 mg
- Vitamin C - 7.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut chicken into pieces: cut each breast half into halves. (I just use the boneless chicken breast). Mix oil, marjoram, red pepper, margarine and salt; brush chicken on both sides with margarine mixture.
Step 2
Place chicken, skin sides down, on rack in broiler pan. Set oven control to broil. Broil chicken with tops 7 to 9 inches from heat 30 minutes; (15 mins for boneless) turn. Broil until brown and thickest pieces are done 20 to 30 minutes longer. (I will sometimes throw them on the BBQ.).
Tips
No special items needed.