Atlanta Grilled Chicken
Recipe Type:
Standard
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Recipe Yield | 35.30 oz |
Number of Servings | 4 |
Serving Size | 8.83 oz |
Ingredients
35.30 oz
Chicken
2 tsp
salt
1 tsp
black pepper
1 tsp
paprika
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
cayenne pepper
4 tbsp
white vinegar
2 tbsp
hot sauce
Directions
Step 1
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to make the dry rub.
Step 2
Rub the dry rub all over the chicken, making sure to coat it evenly.
Step 3
In a large bowl, mix together the white vinegar and hot sauce to make the marinade.
Step 4
Place the chicken in the marinade, making sure it is fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step 5
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
Step 6
Grill the chicken for about 10 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 7
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Nutrition Facts
Fat:
7 g
(63
kcal)
Protein:
34 g
(136
kcal)
Carbohydrates:
2 g
(8
kcal)
Calories | 18.9845 kcal | 0.95% |
Vitamin A | 0.4415 IU | 0.05% |
Monounsaturated Fat | 0.2649 g | 0% |
Saturated Fat | 0.1766 g | 0.16% |
Fat | 0.6181 g | 0.44% |
Carbohydrates | 0.1766 g | 0.04% |
Sodium | 35.32 mg | 7.06% |
Fibers | 0.0883 g | 0.23% |
Sugars | 0 g | 0% |
Protein | 3.0022 g | 3.53% |
Vitamin C | 0.1766 mg | 0.2% |
Calcium | 0.1766 mg | 0.04% |
Iron | 0.7064 mg | 0.14% |
Potassium | 26.49 mg | 5.3% |
Alcohol | 0 g | 0% |
Cholesterol | 8.83 mg | 0% |
Lactose | 0 g | 0% |
Vitamin B6 | 1.766 mg | 135.85% |
Vitamin B12 | 1.3245 mcg | 55.19% |
Vitamin E | 0.3532 mg | 2.35% |
Zinc | 1.3245 mg | 0.26% |
Selenium | 2.649 mcg | 0.53% |
Vitamin D | 0 mcg | 0% |
Recipe Attributes
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