New York Finger Lakes Chicken

1. 1

   In a shallow glass bowl, mix the mayonnaise, salt, pepper, poultry seasoning, and vinegar, then whisk until smooth.

2. 2

   Set aside 1/4 of the sauce for basting.

3. 3

   Pierce the chicken pieces with a fork, add them to the remaining sauce, and toss to coat; cover and refrigerate for 2 to 4 hours to marinate.

4. 4

   Lightly oil the grill and preheat it to medium-high.

5. 5

   Remove the chicken pieces from the sauce or marinade and grill for 6 to 8 minutes per side, or until the chicken is no longer pink and the juices run clear, basting with the reserved sauce while grilling.

• Calories 95.47 kcal Low Source
• Protein 10.31 g Good Source
• Carbs 1.4 g Moderate
• Total Fat 4.1 g Moderate
• Saturated Fat 0.79 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 41.82 mg Moderate
• Sodium 263.52 mg Moderate
• Fiber 0.68 g Low Source
• Sugar 0.15 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 21.37 mg Low Source
• Iron 0.74 mg Low Source
• Potassium 158.64 mg Low Source
• Vitamin A 5.14 mcg_rae Low Source
• Vitamin C 0.11 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛