Directions:
- In shallow glass dish, arrange chicken in single layer.
- Combine wine, lemon rind and juice, tomato paste, oil, paprika, hot pepper sauce, salt and garlic; pour over chicken, turning to coat.
- Cover and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally.
- Reserving marinade, place chicken on greased grill over mediun heat;close lid and cook, skin side down for 10 minutes.
- Turn and cook, brushing with marinade, for 30-40 minutes or until juices run clear when chicken is pierced.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.47 Kcal (2288 kJ) | ||
| Calories from fat | 339.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.68g | 58% | |
|---|---|---|---|
| Cholesterol | 206.8mg | 69% | |
| Sodium | 319.9mg | 13% | |
| Potassium | 549.64mg | 12% | |
| Total Carbs | 4.3g | 1% | |
| Sugars | 1.85g | 7% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 41.4g | 83% | |
| Vitamin C | 13.8mg | 23% | |
| Iron | 2.6mg | 15% | |
| Calcium | 34.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 200.34 Kcal (839 kJ) | ||
| Calories from fat | 124.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.81g | 58% | |
|---|---|---|---|
| Cholesterol | 75.82mg | 69% | |
| Sodium | 117.28mg | 13% | |
| Potassium | 201.51mg | 12% | |
| Total Carbs | 1.58g | 1% | |
| Sugars | 0.68g | 7% | |
| Dietary Fiber | 0.17g | 2% | |
| Protein | 15.18g | 83% | |
| Vitamin C | 5mg | 23% | |
| Iron | 1mg | 15% | |
| Calcium | 12.6mg | 3% | |
* 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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