Recipe by teresas
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.
Top Review by Noo
What a fantastically quick,easy and totally delicious dish! I was dubious about the marjoram and chilli fusion,but hey,it works really well. I used skinless chicken breast,brushed on the mixture and threw it into the George Foreman for a few minutes..served with a crisp green salad,recipe #289258#289258 and a well chilled glass of wine,it completely rescued a bad day at work!! I'm keeping this one,thanks Teresa...I loved it!!
- 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 See How It's Made
- 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.
- 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.).