Directions:
- In a skillet, toast peppercorns, cumin, coriander and cinnamon over medium heat, stirring, until fragrant, about 1 minute.
- Finely grind in small food processor.
- Add garlic and 2 teaspoons salt; pulse until paste forms.
- Transfer to a large bowl.
- Add the onion, zest, juice, oil and parsley.
- Add chicken quarters; turn to coat.
- Cover, refrigerate 8 hours or overnight.
- Prepare outdoor grill with medium hot coals.
- Remove chicken from bowl; scrape off excess marinade.
- Sprinkle chicken with remaining salt.
- Grill, turning 20 to 25 minutes, or until cooked through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.02 Kcal (1407 kJ) | ||
| Calories from fat | 230.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.57g | 39% | |
|---|---|---|---|
| Cholesterol | 103.27mg | 34% | |
| Sodium | 309.63mg | 13% | |
| Potassium | 297.13mg | 6% | |
| Total Carbs | 4.52g | 2% | |
| Sugars | 1.16g | 5% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 21.09g | 42% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 1.7mg | 10% | |
| Calcium | 36.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 207.71 Kcal (870 kJ) | ||
| Calories from fat | 142.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.81g | 39% | |
|---|---|---|---|
| Cholesterol | 63.84mg | 34% | |
| Sodium | 191.4mg | 13% | |
| Potassium | 183.67mg | 6% | |
| Total Carbs | 2.79g | 2% | |
| Sugars | 0.71g | 5% | |
| Dietary Fiber | 0.49g | 3% | |
| Protein | 13.03g | 42% | |
| Vitamin C | 7.3mg | 20% | |
| Iron | 1.1mg | 10% | |
| Calcium | 22.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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