Directions:
- In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
- Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
- Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1000.05 Kcal (4187 kJ) | ||
| Calories from fat | 790.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 87.79g | 135% | |
|---|---|---|---|
| Cholesterol | 198.19mg | 66% | |
| Sodium | 1194.81mg | 50% | |
| Potassium | 288.53mg | 6% | |
| Total Carbs | 29.33g | 10% | |
| Sugars | 18.74g | 75% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 21.76g | 44% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 36.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 405.35 Kcal (1697 kJ) | ||
| Calories from fat | 320.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.58g | 135% | |
|---|---|---|---|
| Cholesterol | 80.33mg | 66% | |
| Sodium | 484.29mg | 50% | |
| Potassium | 116.95mg | 6% | |
| Total Carbs | 11.89g | 10% | |
| Sugars | 7.6g | 75% | |
| Dietary Fiber | 0.32g | 3% | |
| Protein | 8.82g | 44% | |
| Vitamin C | 1.4mg | 6% | |
| Iron | 0.3mg | 4% | |
| Calcium | 14.9mg | 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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