All-Season Grilled Chicken
by RachelReyes
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INGREDIENTS
- 1 1/2 cups Chili Sauce
- 3/4 cup Red-wine vinegar
- 1 1/2 tablespoons Prepared horseradish
- 2 cloves Garlic ; halved
- 1 teaspoon Salt
- 4 6-oz Bone-in chicken breasts
INSTRUCTIONS
1. Mix chili sauce, vinegar, horseradish, garlic, and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 minutes.
2. Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or on broiler pan.
3. Grill or broil chicken, turning and basting frequently with half the reserved marinade, until juices run clear when meat is pierced with a knife, about 30 minutes.
4. Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (143g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 34 | ||
| Calories from Fat: 5 (15%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.6g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 44.2mg | 2 % | |
| Potassium 549.1mg | 14 % | |
| Total Carbohydrate 5.1g | 2 % | |
| Dietary Fiber 0.9g | 3 % | |
| Sugars, other 4.2g | ||
| Protein 1.1g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 34
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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