Languedoc Chicken

1. Combine first five ingredients (yougurt through garlic) and mix well.

2. Place the chicken quarters in a large zip-top bag or glass dish. Add the marinade and toss chicken to coat well.

3. Marinate at least 2 hours in the refrigerator (up to 8 hours), and then remove and leave covered at room temperature for 30 minutes.

4. Grill over medium heat for 30-45 minutes, turning every 5-7 minutes.

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Nutrient	Quantity
Total fats	13.5 g
Energy	119.34 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1027 g
Calcium, Ca	0.135 mg
Fatty acids, total saturated 22:0	0.0174 g
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.042 g
Sodium, Na	0.27 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1694 g
Total lipid (fat)	13.5 g
Fatty acids, total saturated 16:0	1.5241 g
Choline, total	0.0405 mg
Fatty acids, total saturated 18:0	0.2637 g
Fatty acids, total saturated 18:1 undifferentiated	9.6213 g
Betaine	0.0135 mg
Iron, Fe	0.0756 mg
Tocopherol, gamma	0.112 mg
Fatty acids, total saturated 18:2 undifferentiated	1.3179 g
Fatty acids, total polyunsaturated	1.4206 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Phytosterols	29.835 mg
Fatty acids, total saturated 20:0	0.0559 g
Vitamin K (phylloquinone)	8.127 g
Fatty acids, total saturated	1.8641 g
Fatty acids, total monounsaturated	9.8497 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	1.9372 mg
Potassium, K	0.135 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
plain yogurt	4 tablespoons	0	0	0
Garlic Clove	2	0	0	0
basil leaf	0.25 cup	0	0	0
sun tomato paste	3 tablespoons	0	0	0
chicken quarter	4	0	0	0