Directions:
- Combine first 13 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 24 hours.
- Remove chicken from marinade, discarding marinade.
- Prepare fire by piling charcoal or lava rocks on 1 side of grill, leaving the other side empty. Place rack on grill. Arrange chicken over empty side, and grill, covered with grill lid, over medium-high heat (350° to 400°) 25 minutes. Place chicken in a 13- x 9-inch baking dish.
- Bake, covered, at 350° for 30 minutes or until done.
- *1 tablespoon habanero hot sauce may be sustituted for habanero chile peppers.
- **4 pounds chicken pieces may be sustituted for whole chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.33 Kcal (1111 kJ) | ||
| Calories from fat | 164.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.27g | 28% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 663.94mg | 28% | |
| Potassium | 265.47mg | 6% | |
| Total Carbs | 2.84g | 1% | |
| Sugars | 0.98g | 4% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 20.72g | 41% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 2.1mg | 12% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 176.45 Kcal (739 kJ) | ||
| Calories from fat | 109.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.15g | 28% | |
|---|---|---|---|
| Cholesterol | 67.86mg | 34% | |
| Sodium | 441.53mg | 28% | |
| Potassium | 176.54mg | 6% | |
| Total Carbs | 1.89g | 1% | |
| Sugars | 0.65g | 4% | |
| Dietary Fiber | 0.42g | 3% | |
| Protein | 13.78g | 41% | |
| Vitamin C | 6.5mg | 16% | |
| Iron | 1.4mg | 12% | |
| Calcium | 25.5mg | 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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