Directions:
- In a large resealable plastic bag, combine the first eight ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
- Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan.
- Place chicken cut side down over drip pan and grill, covered, over indirect medium heat for 1 to 1-1/4 hours or until a meat thermometer reads 180°, turning occasionally. Let stand for 10 minutes before carving. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 625.42 Kcal (2619 kJ) | ||
| Calories from fat | 198.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.1g | 34% | |
|---|---|---|---|
| Cholesterol | 1188.17mg | 396% | |
| Sodium | 1679.3mg | 70% | |
| Potassium | 1161.19mg | 25% | |
| Total Carbs | 14.14g | 5% | |
| Sugars | 0.85g | 3% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 84.9g | 170% | |
| Vitamin C | 77.5mg | 129% | |
| Vitamin A | 13.6mg | 454% | |
| Iron | 29mg | 161% | |
| Calcium | 78.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 125.26 Kcal (524 kJ) | ||
| Calories from fat | 39.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 34% | |
|---|---|---|---|
| Cholesterol | 237.98mg | 396% | |
| Sodium | 336.35mg | 70% | |
| Potassium | 232.57mg | 25% | |
| Total Carbs | 2.83g | 5% | |
| Sugars | 0.17g | 3% | |
| Dietary Fiber | 0.16g | 3% | |
| Protein | 17g | 170% | |
| Vitamin C | 15.5mg | 129% | |
| Vitamin A | 2.7mg | 454% | |
| Iron | 5.8mg | 161% | |
| Calcium | 15.7mg | 8% | |
* 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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