prep 15 mins; cook 30 mins; grill 30 mins. Serve with Wild rice & corn salad (see separate recipe) and cole slaw. Use any leftover chicken in Bombay chicken salad recipe.
* In a medium heavy saucepan, combine ketchup, preserves, vinegar, onion, peach and mustard. Simer on low 30 minutes, stirring occasionally.
* Set up a gas grill or charcoal grill on medium-high heat for indirect grilling. Lightly grease grill rach. Season chicken with salt & pepper. Grill thighs on direct heat, skin side down, 5 minutes. Turn and place over indirect heat; close grill and grill 10 minutes skin side up. Baste every 5 minutes with BBQ sauce and continue to grill, covered, over indirect heat for 15 minutes or until internal tem. reaches 160 F.
* Baste chicken breasts with sauce. Grill over direct heat 5 to 7 minutes per side or until internal temperature reaches 160 F.
* Meanwhile, place any remaining sauce in a small saucepan and simmer 2 minutes. Serve chicken with remaining BBQ sauce and lemon and lime wedges for squeezing over the top.
NOTE: save left-over chicken to use in Bombay chicken salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1102g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1246 | ||
Calories from Fat: 186 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 595.4mg | 183 % | |
Sodium 1017.9mg | 35 % | |
Potassium 2729.4mg | 72 % | |
Total Carbohydrate 22.6g | 7 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 20.9g | ||
Protein 229g | 327 % | |
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. |
Calories per serving: 1246
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