4 Serves
266 Mins
Place the garlic in a food processor and pulse until minced.
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Vitamin K
128 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
64 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
172 mg / 1,250 mgPotassium
364 mg / 4,700 mgSodium
749 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Add the fresh basil to the food processor and pulse until roughly chopped.
With the processor running, slowly drizzle in the olive oil and ketchup until the mixture reaches a smooth, thin consistency.
Add the salt to the mixture and pulse for 5 seconds to incorporate.
Place the chicken pieces into a baking dish and pour the prepared marinade over them, ensuring each piece is thoroughly coated.
Cover the dish and refrigerate for 4 hours to allow the flavors to penetrate the meat.
Preheat your grill to medium-high heat and cook the chicken for approximately 8 minutes per side, or until the internal temperature reaches safety standards.
25
g95
g20
g
Yemeni
