All-Season Grilled Chicken
by DeLyle
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INGREDIENTS
- 4 boneless chicken breast halves
- 2 small Garlic cloves
- 1-1/2 cups chili sauce
- 1-1/2 tablespoons prepared horseradish
- 1 teaspoon Salt
- 3/4 cup Red wine vinegar
INSTRUCTIONS
Mix chili sauce, vinegar, horseradish, garlic, and salt in a bowl. Reserve 1/2 the marinade. Add chicken to the bowl. Turn to coat. Cover and marinate in the refrigerator for about 5 minutes. Preheat grill or broiler. Remove chicken from marinade, discard marinade in bowl. Place chicken on grill or on broiler pan. 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. 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 (124g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 159 | ||
| Calories from Fat: 72 (45%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.1g | 11 % | |
| Saturated Fat 2.3g | 12 % | |
| Monounsaturated Fat 3.3g | ||
| Polyunsanturated Fat 1.7g | ||
| Cholesterol 55.7mg | 17 % | |
| Sodium 63.3mg | 2 % | |
| Potassium 223.4mg | 6 % | |
| Total Carbohydrate 0.8g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.8g | ||
| Protein 18.2g | 26 % | |
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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: 159
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