Serve with Faux Potato Salad (see separate recipe). Both recipes found in 2014 June/July issue of Taste of Home.
1. In a small bowl, whisk the first five ingredients until blended; stir in onions. Pour 1 1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.
2. Remove chicken from marinade, discard marinade, and let sit at room temp. while preparing grill. Prepare grill for indirect heat. Place chicken on grill rack, skin side up. Grill, covered, over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 180 degrees, basting occasionally with the reserved marinade.
Per serving 528 cals, 39 g fat, 129 mg chol, 318 mg sodium, 6 g carb, 1 g fiber, 38 g pro.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 78 | ||
Calories from Fat: 61 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 62.5mg | 2 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.7g | ||
Protein 0.6g | 1 % | |
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: 78
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