Directions:
- Heat the grill to medium high heat.
- Combine orange juice, ginger, coriander and cayenne in a medium sauce pan.
- Bring to a boil over high heat.
- Simmer until the mixture has reduced to 1/2 cup about 6-8 minutes.
- Transfer the glaze to a bowl and stir in brown sugar.
- Toss asparagus with vegetable oil and season with salt and pepper to taste.
- Grill, turning once until tender and streaked with grill marks 4-5 minutes.
- Transfer to serving platter and tent with foil.
- Brush chicken with half the glaze and season with salt to taste.
- Grill smooth side down about 4-5 minutes.
- Brush with remaining glaze and turn.
- Continue to cook until the chicken is done 4-6 minutes (160°F at center).
- Serve with asparagus.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.71 Kcal (1577 kJ) | ||
| Calories from fat | 97.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.84g | 17% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 768.92mg | 32% | |
| Potassium | 1251.8mg | 27% | |
| Total Carbs | 22.27g | 7% | |
| Sugars | 15.74g | 63% | |
| Dietary Fiber | 3.99g | 16% | |
| Protein | 51.82g | 104% | |
| Vitamin C | 58.7mg | 98% | |
| Iron | 3.7mg | 20% | |
| Calcium | 68.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 73.74 Kcal (309 kJ) | ||
| Calories from fat | 19.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.12g | 17% | |
|---|---|---|---|
| Cholesterol | 27.26mg | 46% | |
| Sodium | 150.51mg | 32% | |
| Potassium | 245.03mg | 27% | |
| Total Carbs | 4.36g | 7% | |
| Sugars | 3.08g | 63% | |
| Dietary Fiber | 0.78g | 16% | |
| Protein | 10.14g | 104% | |
| Vitamin C | 11.5mg | 98% | |
| Iron | 0.7mg | 20% | |
| Calcium | 13.4mg | 7% | |
* 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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