Directions:
- Place the first nine ingredients in a blender,cover and process until smooth.
- Pour 1/2 cup into a small bowl for basting,cover and refrigerate.Pour remaining marinade into a large resealable plastic bag, Add chicken,seal bag and turn to coat, refrigerate up to 6 hours.
- Drain and discard marinade.
- Coat grill rake with nonstick spray.
- Grill chicken,covered over medium heat for 4 to 6 minutes on each side or until juices run clear,basting frequently with reserved marinade.
- I use boneless chicken breasts, they work better on the grill.Also make sure to use plastic gloves when cutting and seeding the hot peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.01 Kcal (1696 kJ) | ||
| Calories from fat | 127.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.16g | 22% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 1056.66mg | 44% | |
| Potassium | 742.87mg | 16% | |
| Total Carbs | 26.22g | 9% | |
| Sugars | 24.69g | 99% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 47.45g | 95% | |
| Vitamin C | 18.4mg | 31% | |
| Iron | 0.7mg | 4% | |
| Calcium | 29.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 129.81 Kcal (543 kJ) | ||
| Calories from fat | 40.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 22% | |
|---|---|---|---|
| Cholesterol | 44.63mg | 46% | |
| Sodium | 338.67mg | 44% | |
| Potassium | 238.1mg | 16% | |
| Total Carbs | 8.4g | 9% | |
| Sugars | 7.91g | 99% | |
| Dietary Fiber | 0.22g | 3% | |
| Protein | 15.21g | 95% | |
| Vitamin C | 5.9mg | 31% | |
| Iron | 0.2mg | 4% | |
| Calcium | 9.5mg | 3% | |
* 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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