Directions:
- In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade.
- Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours.
- Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate.
- Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.6 Kcal (375 kJ) | ||
| Calories from fat | 37.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.12g | 6% | |
|---|---|---|---|
| Cholesterol | 34.81mg | 12% | |
| Sodium | 196.14mg | 8% | |
| Potassium | 197.48mg | 4% | |
| Total Carbs | 1.77g | 1% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 11.99g | 24% | |
| Vitamin C | 6.9mg | 11% | |
| Iron | 0.1mg | 0% | |
| Calcium | 7.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 117.62 Kcal (492 kJ) | ||
| Calories from fat | 48.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 6% | |
|---|---|---|---|
| Cholesterol | 45.69mg | 12% | |
| Sodium | 257.48mg | 8% | |
| Potassium | 259.23mg | 4% | |
| Total Carbs | 2.33g | 1% | |
| Sugars | 1.18g | 4% | |
| Dietary Fiber | 0.13g | 0% | |
| Protein | 15.73g | 24% | |
| Vitamin C | 9mg | 11% | |
| Iron | 0.1mg | 0% | |
| Calcium | 10mg | 1% | |
* 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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