Try this Marinated Grilled Chicken with Black Bean and Mango Salsa recipe, or contribute your own.
Suggest a better descriptionCombine oil, vinegar, ginger, coriander cumin, mustard and pepper, blend well. Place chicken in a glass or ceramic baking dish and pour all but 2 Tbs of marinade over chicken pieces making sure all are coated. Cover and refrigerate and marinate up to two days, turning the pieces a few times. Refrigerate reserved marinate. To serve, prepare charcoal grill, remove chicken from marinate and discard he marinate left in dish. Grill the chicken basting with reserved marinates, until chicken is cooked 6-8 minutes, turning over once or twice. Spread salsa in a serving platter and arrange the chicken on top, Decorate with sprigs of cilantro. Serves: 6 Posted to JEWISH-FOOD digest V97 #236 by Sara Sutherland
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 232 | ||
Calories from Fat: 199 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 30 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.4mg | 0 % | |
Potassium 150.7mg | 4 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 2.6g | ||
Protein 1.5g | 2 % | |
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: 232
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