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In a large ziploc bag, combine the first seven ingredients; mix well. Remove 1/4 C for basting and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade from chicken. Grill, covered, over medium heat, until juices run clear. Baste while grilling.
Alternately, chicken can be baked in the oven in a grease 13x9 pan at 350F for 30 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1023g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1182 | ||
Calories from Fat: 232 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 547.5mg | 168 % | |
Sodium 614.8mg | 21 % | |
Potassium 2500.8mg | 66 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5.8g | ||
Protein 218.4g | 312 % | |
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: 1182
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