Directions:
- In a large resealable plastic bag, combine the first seven ingredients. Remove 1/4 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 8 hours or overnight.
- Drain and discard marinade from chicken. Grill, covered, over medium heat for 20 minutes. Baste with reserved marinade. Grill 20-30 minutes longer or until a meat thermometer reads 170°, basting and turning several times. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 694.68 Kcal (2908 kJ) | ||
| Calories from fat | 286.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.79g | 49% | |
|---|---|---|---|
| Cholesterol | 1188.17mg | 396% | |
| Sodium | 640.74mg | 27% | |
| Potassium | 1084.25mg | 23% | |
| Total Carbs | 12.39g | 4% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 81.79g | 164% | |
| Vitamin C | 85.3mg | 142% | |
| Vitamin A | 13.6mg | 454% | |
| Iron | 27.4mg | 152% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 137.01 Kcal (574 kJ) | ||
| Calories from fat | 56.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.27g | 49% | |
|---|---|---|---|
| Cholesterol | 234.34mg | 396% | |
| Sodium | 126.37mg | 27% | |
| Potassium | 213.84mg | 23% | |
| Total Carbs | 2.44g | 4% | |
| Sugars | 0.24g | 5% | |
| Dietary Fiber | 0.06g | 1% | |
| Protein | 16.13g | 164% | |
| Vitamin C | 16.8mg | 142% | |
| Vitamin A | 2.7mg | 454% | |
| Iron | 5.4mg | 152% | |
| Calcium | 10.7mg | 5% | |
* 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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