Directions:
- Cook first 3 ingredients in a small saucepan over low heat, stirring often, 5 minutes or until pepper jelly melts. Remove from heat, and let mixture cool completely.
- Pour 3/4 cup pepper jelly mixture into a large zip-top plastic freezer bag, reserving remaining mixture; add chicken, turning to coat. Seal and let stand at room temperature 30 minutes, turning chicken occasionally.
- Remove chicken from marinade, discarding marinade. Sprinkle evenly with salt and pepper.
- Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Serve with remaining pepper jelly mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.25 Kcal (755 kJ) | ||
| Calories from fat | 0.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 1199.3mg | 50% | |
| Potassium | 109.01mg | 2% | |
| Total Carbs | 26.47g | 9% | |
| Sugars | 21.31g | 85% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 0.24g | 0% | |
| Vitamin C | 13.3mg | 22% | |
| Iron | 1.4mg | 8% | |
| Calcium | 24.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 115.97 Kcal (486 kJ) | ||
| Calories from fat | 0.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 771.63mg | 50% | |
| Potassium | 70.13mg | 2% | |
| Total Carbs | 17.03g | 9% | |
| Sugars | 13.71g | 85% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 0.15g | 0% | |
| Vitamin C | 8.5mg | 22% | |
| Iron | 0.9mg | 8% | |
| Calcium | 15.7mg | 2% | |
* 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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