Makes 4 servings
- 1 broiler-fryer chicken (about 3 pounds), quartered
- 1/4 cup vinegar
- 1/4 cup butter or margarine
- 1/4 cup water
- 1/4 teaspoon each dried thyme, oregano, rosemary and garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Place chicken in a shallow glass dish. In a small saucepan, combine all remaining ingredients; bring to a gentle boil. Remove from the heat. Pour over chicken. Cover and refrigerate for 4 hours, turning once. Drain and discard marinade. Grill chicken, covered, over medium heat for 30-40 minutes or until juices run clear. Diabetic Exchanges: One serving (prepared with margarine and served without the skin) equals 3 meat; also, 224 calories, 225 mg sodium, 58 mg cholesterol, 1 gm carbohydrate, 21 gm protein, 14 gm fat.
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