Thanks to the Berks Family for their "Cornell style BBQ sauce" slightly adapted.
Marinade:
1 c oil
1 c apple cider vinegar
1 T poultry seasoning
1 egg
1 T t salt
1 t pepper
dash of hot sauce
1-3 pound of poultry, cut in large chunks
3-4 multicolored peppers, cut in large chunks
Combine all marinade ingredients together using an immersion blender or blender.
Marinate poultry and veggies used for at least 2 hours, but overnight is best.
Grill and serve.
For every 4 oz of chicken with 1/8 of the marinade and 1/2 cup of peppers, macros below:
Energy: 397
Fat: 30.6g 69.8%
Carb: 2.6g 2.6%
Fiber .9g
Net Carb: 1.7
Pro: 27.2g 27.6%
Macros are approximate related to if marinade is all used, some evaporates or falls in the grill. However, this is an excellent macro ratio! Eat 'em up!
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