Serves: 4
Total Calories: 1,089
1. Remove wing tips from chicken. Pierce chicken pieces with tines of a fork, then place chicken in a large reclosable plastic bag or a shallow baking dish.
2. Place beer, chicken broth, onion, green onions, butter, tomato paste, garlic, tarragon and pepper in a blender container. Cover and blend until blended. Pour over chicken, turning to coat. Close bag or cover dish. Marinate at room temperature at least 2 hours or refrigerate up to 24 hours, turning pieces occasionally.
3. Remove from marinade, reserving marinade. Place chicken in shallow baking dish.
4. Cover with foil and bake in a preheated 350° oven for 20 minutes.
5. Spray cold grate with non-stick cooking spray or brush with oil. Place chicken on grill about 5 to 6 inches above medium-hot coals. Turning and basting every 5 minutes, cook for 30 to 45 minutes or until meat is no longer pink and juices run clear.
This Marinated Patio Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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