Directions:
- In a blender, combine syrup, vinegar, Worcestershire sauce and garlic; process for 30 seconds. Reserve 1/3 cup for basting; cover and refrigerate. Place chicken in a large resealable plastic bag; pour remaining sauce over chicken. Seal bag and turn to coat; cover and refrigerate overnight.
- Drain and discard marinade. Grill, covered, over medium-low heat for 40 minutes or until juices run clear, turning and basting with reserved marinade during the last 10 minutes. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 319.1 Kcal (1336 kJ) | ||
| Calories from fat | 81.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.08g | 14% | |
|---|---|---|---|
| Cholesterol | 23.25mg | 8% | |
| Sodium | 436.67mg | 18% | |
| Potassium | 352.15mg | 7% | |
| Total Carbs | 50.75g | 17% | |
| Sugars | 41.45g | 166% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 8.55g | 17% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 87.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 200.68 Kcal (840 kJ) | ||
| Calories from fat | 51.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.71g | 14% | |
|---|---|---|---|
| Cholesterol | 14.62mg | 8% | |
| Sodium | 274.61mg | 18% | |
| Potassium | 221.46mg | 7% | |
| Total Carbs | 31.91g | 17% | |
| Sugars | 26.06g | 166% | |
| Dietary Fiber | 0.37g | 2% | |
| Protein | 5.38g | 17% | |
| Vitamin C | 1.5mg | 4% | |
| Iron | 0.8mg | 7% | |
| Calcium | 55.2mg | 9% | |
* 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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