Koo Koo Roo Chicken Recipes

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LOW-FAT KOO KOO ROO ORIGINAL FLAME BROILED CHICKEN



Low-Fat Koo Koo Roo Original Flame Broiled Chicken image

From Top Secret Recipes, Lite! Serving size is 2 pieces and has 195 calories and 8 grams fat per serving. Needs to marinade 24-72 hrs.

Provided by mariposa13

Categories     Whole Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1 skinless roasting chicken, skinned and cut into 8 pieces
1 cup water
1 cup apple juice
1 cup v- 8 vegetable juice
1 tablespoon lemon juice
1/2 cup pineapple juice
1 cup chopped onion
2 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons canola oil, plus
1 teaspoon canola oil
1/2 cup thinly sliced onion
1 (10 3/4 ounce) can tomato puree
1/4 cup water
1 tablespoon white vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
1 dash ground black pepper
1 dash garlic powder

Steps:

  • Combine all ingredients for marinade in medium bowl. Mix well.
  • Add chicken and marinate 24 hours Even better if you let marinade 48-72 hours.
  • Before chicken is done marinading, prepare the basting sauce by heating 1 tsp oil in medium skillet.
  • Saute onions until begins to blacken.
  • Pour onions in medium saucepan with other baste ingredients.
  • Bring to a boil, then reduce and simmer 5-7 minute.
  • Remove from heat.
  • When cool, cover the baste and chill until needed.
  • To cook chicken, start grill to med heat.
  • Grill chicken for 5-6 on each side.
  • Turn chicken again and baste with sauce.
  • Grill 5-6 minute and baste again.
  • Continue turning and basting until done.

Nutrition Facts : Calories 345.6, Fat 20.2, SaturatedFat 4, Cholesterol 53.5, Sodium 1507.4, Carbohydrate 27.7, Fiber 3.5, Sugar 17.5, Protein 15.2

KOO KOO ROO CHICKEN



KOO KOO ROO CHICKEN image

Categories     Marinade     Chicken     Marinate     Low Fat

Number Of Ingredients 21

1 skinless roasting chicken, skinned and cut into 8 pieces or chicken breasts
MARINADE
1 cup water
1 cup apple juice
1 cup v- 8 vegetable juice
1 tablespoon lemon juice
1/2 cup pineapple juice
1 cup chopped onion
2 teaspoons salt
2 teaspoons ground black pepper
BASTE
2 tablespoons canola oil, plus
1 teaspoon canola oil
1/2 cup thinly sliced onion
1 (10 3/4 ounce) can tomato puree
1/4 cup water
1 tablespoon white vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
1 dash ground black pepper
1 dash garlic powder

Steps:

  • 1 Combine all ingredients for marinade in medium bowl. Mix well. 2 Add chicken and marinate 24 hours Even better if you let marinade 48-72 hours. 3 Before chicken is done marinading, prepare the basting sauce by heating 1 tsp oil in medium skillet. 4 Saute onions until begins to blacken. 5 Pour onions in medium saucepan with other baste ingredients. 6 Bring to a boil, then reduce and simmer 5-7 minute. 7 Remove from heat. 8 When cool, cover the baste and chill until needed. 9 To cook chicken, start grill to med heat. 10 Grill chicken for 5-6 on each side. 11 Turn chicken again and baste with sauce. 12 Grill 5-6 minute and baste again. 13 Continue turning and basting until done.

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