Frying and grilling meat at high temperatures forms compounds that may increase the risk of colon cancer. To counteract this, this recipe incorporates the two-temperature roasting technique by setting the oven higher and letting the temperature drift down. Roasting is initiated when you first place the bird in the oven, then slowly cooks to ensure the meat stays safe. Marinating meat may also reduce formation of those compounds and this marinade adds both a flavor kick and cancer-fighting phytochemicals to this New Orleans-style chicken.
Per Serving: 160 Calories, 4g total fat (1g Sat. Fat), 3g Carbohydrates, 26g Protein, 0g Fiber, 110 mg Sodium