Directions:
- Rinse chicken and pat dry.
- Season with salt and pepper.
- Place in single layer in shallow 9-by-13-inch glass baking dish.
- Combine juice, sherry, mustard, soy sauce, ginger and garlic in a medium bowl and whisk together with a fork.
- Pour all but 1/2 cup of the marinade over the chicken.
- Cover with plastic wrap and refrigerate at least 4 hours.
- Refrigerate reserved marinade.
- Preheat oven to 375 degrees.
- Take chicken out of marinade, shaking off excess and lightly patting with a paper towel.
- Line a rimmed baking sheet with foil and then grease.
- Place chicken in a single layer on the sheet.
- Bake 1 hour, basting occasionally with reserved marinade.
- Remove from oven and place cooked chicken on a platter.
- Cool slightly, then cover with foil and refrigerate.
- Serve cold, garnished with scallions and orange slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.77 Kcal (1268 kJ) | ||
| Calories from fat | 159.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.69g | 27% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 1013.62mg | 42% | |
| Potassium | 378.03mg | 8% | |
| Total Carbs | 6.86g | 2% | |
| Sugars | 3.44g | 14% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 23.2g | 46% | |
| Vitamin C | 17.4mg | 29% | |
| Iron | 2mg | 11% | |
| Calcium | 43.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 163.38 Kcal (684 kJ) | ||
| Calories from fat | 85.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.55g | 27% | |
|---|---|---|---|
| Cholesterol | 55.06mg | 34% | |
| Sodium | 546.97mg | 42% | |
| Potassium | 204mg | 8% | |
| Total Carbs | 3.7g | 2% | |
| Sugars | 1.86g | 14% | |
| Dietary Fiber | 0.67g | 5% | |
| Protein | 12.52g | 46% | |
| Vitamin C | 9.4mg | 29% | |
| Iron | 1.1mg | 11% | |
| Calcium | 23.3mg | 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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