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Serves 4 Nutritional facts per serving Protein: 21 grams Carbohydrates: 1 gram Barbecued Chicken 2 cups water Vi cup vinegar 6 garlic cloves, peeled V2 teaspoon freshly ground black pepper One 2-pound chicken, skinned and cut into 4 equal parts Barbecue Sauce Vi cup catsup 1 tablespoon light brown sugar 1 tablespoon grated onion 2 teaspoons cider vinegar 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard To prepare the marinade, combine 2 cups water with the vinegar, garlic, and pepper in a gallon-size plastic bag. Add the chicken; seal the bag, squeezing out any air; turn to coat the chicken. Refrigerate at least 2 hours or overnight, turning the bag occasionally. Place a grill rack 5 inches from the coals and prepare the grill according to the manufacturer's directions. To prepare the barbecue sauce, in a small saucepan, combine the catsup, brown sugar, onion, vinegar, Worcestershire sauce, and mustard. Bring to a boil; reduce heat to low and simmer 5 minutes. Set aside. Drain the mari- nade off"and discard it. Grill the chicken 10 minutes. Brush both sides with barbecue sauce and grill 10 to 15 minutes longer, turning and brushing with the remaining sauce, until cooked through. Serves 4 Nutritional facts per serving Protein: 28 grams Carbohydrates: 4 grams Protein-Rich Entrees 179 Chicken with Forty Cloves of Garlic 40 garlic cloves 2 tablespoons olive oil One 3-pound chicken, skinned and cut into 8 pieces Vi teaspoon salt 'A teaspoon dried thyme leaves M teaspoon dried rosemary leaves Vi cup chicken broth 2 tablespoons minced flat-leaf parsley Vi teaspoon coarsely ground black pepper Preheat oven to 350°. Spray a 9-by- 13-inch baking pan with olive oil. In the prepared pan, combine the garlic and oil, tossing well to coat thor- oughly. Bake 20 to 30 minutes, stirring every 10 minutes, until golden brown (be careful not to burn the vegetables). Sprinkle the chicken with salt, thyme, and rosemary; place in a baking pan with the garlic mixture. Pour the broth into the pan; bake, covered tightly, 50 to 60 minutes, until the chicken is cooked through and the juices run clear when a thigh is pierced with a fork. Transfer the chicken to a serving platter. With a slotted spoon, transfer the garlic to a food processor or blender; puree, slowly adding the pan juices, until very smooth. Stir in the parsley and pepper; pour over the chicken. Serves 8 Nutritional facts per serving Protein: 42 grams Carbohydrates: 2 grams Mandarin-Stuffed Cornish Hens i large mandarin orange, peeled and sectioned Vi cup thinly sliced onion Vi cup balsamic vinegar 1 teaspoon dried oregano leaves Vi teaspoon salt Vi teaspoon black pepper Two l-pound Cornish game hens, skinned Preheat the oven to 450°. Spray a 9-by- 13-inch pan with olive oil. In a small bowl, combine the orange sections, onion, vinegar, oregano, salt, and pepper. Stuff the hens with equal amounts of the mixture, leaving most of the liquid in the bowl.