Directions:
- In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting.
- Drain chicken and discard marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occasionally with reserved marinade. Yield: about 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.98 Kcal (553 kJ) | ||
| Calories from fat | 43.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 7% | |
|---|---|---|---|
| Cholesterol | 33.45mg | 11% | |
| Sodium | 325.05mg | 14% | |
| Potassium | 119.43mg | 3% | |
| Total Carbs | 6.77g | 2% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 12.94g | 26% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 4.9mg | 0% | |
| Amount Per 100 g | |||
| Calories | 183.82 Kcal (770 kJ) | ||
| Calories from fat | 60.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.76g | 7% | |
|---|---|---|---|
| Cholesterol | 46.58mg | 11% | |
| Sodium | 452.74mg | 14% | |
| Potassium | 166.35mg | 3% | |
| Total Carbs | 9.43g | 2% | |
| Sugars | 1.99g | 6% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 18.03g | 26% | |
| Vitamin C | 3.2mg | 4% | |
| Iron | 0.3mg | 1% | |
| Calcium | 6.8mg | 0% | |
* 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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