Ingredients:
- 8 oz prepared pepper jelly, room temperature (i used hot as hell habanero zucchini jelly hot as hell habanero zucchini jelly)
Directions:
- Combine jelly, garlic, herbs, and oil. Spread mixture between skin and meat of each thigh. Place in a large ziplock bag with thighs. Refrigerate overnight.
- Prepare grill.
- Remove chicken sprinkle lightly seasoned salt.
- Cook marinade for 5 minutes over medium low flame.
- Grill 25-30 minutes, turning occasionally until cooked throughout.
- Discard skin if you want before serving. Top with spicy marinade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4206.93 Kcal (17614 kJ) | ||
| Calories from fat | 4094.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 454.92g | 700% | |
|---|---|---|---|
| Cholesterol | 385.48mg | 128% | |
| Sodium | 16.66mg | 1% | |
| Potassium | 27.85mg | 1% | |
| Total Carbs | 28.89g | 10% | |
| Sugars | 24.1g | 96% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 0.33g | 1% | |
| Vitamin C | 8mg | 13% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 827.3 Kcal (3464 kJ) | ||
| Calories from fat | 805.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 89.46g | 700% | |
|---|---|---|---|
| Cholesterol | 75.8mg | 128% | |
| Sodium | 3.28mg | 1% | |
| Potassium | 5.48mg | 1% | |
| Total Carbs | 5.68g | 10% | |
| Sugars | 4.74g | 96% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 0.07g | 1% | |
| Vitamin C | 1.6mg | 13% | |
| Calcium | 2.1mg | 1% | |
* 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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