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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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:
1 (2 1/2-3 lb) broiler-fryer chickens |
1 tablespoon vegetable oil |
2 teaspoons dried marjoram |
1 -1 1/2 teaspoon red pepper flakes |
2 teaspoons margarine or 2 teaspoons butter, melted |
1/2 teaspoon salt |
Directions:
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.
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.).
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