This is fantastic! We do it on the grill all summer long.
Make the marinade the day before. It makes a LOT. Use only as much as needed in order to soak the chicken 24-48 hours. Use the rest the next day in other recipes (be creative but try as a dip for chips or veggies, or as a sandwich dressing). Before grilling, oil the grill, wipe the marinade off every piece of chicken and roll the chicken in olive oil or it will stick.
Make the finishing sauce the day of cooking. It will make a LOT so divide and use only what''s required, freezing the rest for another time. (This way the cilantro is not wasted.) Subdivide the needed finishing sauce so that some can be brushed on while cooking and some can be presented to be added at table. You don''t want to use any marinade or finishing sauce that has had contact with raw chicken!
Enjoy!
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Serving Size: 1 Serving (1244g) | ||
Recipe Makes: 8 | ||
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Calories: 837 | ||
Calories from Fat: 51 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 156.5mg | 48 % | |
Sodium 935.5mg | 32 % | |
Potassium 3241.7mg | 85 % | |
Total Carbohydrate 81.1g | 24 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 78.9g | ||
Protein 111.8g | 160 % | |
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: 837
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