Spicy Mexican Chicken Halves
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INGREDIENTS
- 1 tb Chopped fresh parsley
- 1/8 ts Pepper
- 8 oz Tomato sauce
- 1/2 ts Salt
- 2 Broiler fryer chickens
- 1 tb Sugar
- 1/2 ts Chili powder
- 1/8 ts Red pepper sauce
INSTRUCTIONS
Mix all ingredients except chicken. Grill chicken halves, bone sides down, 5 inches from medium coals 20 to 30 minutes; turn chicken. Grill 30 to 40 minutes longer, turning and brushing Frequently with tomato mixture, until done. 4 servings. Nutrition Information Per Serving 1 serving Percent of U S. RDA Calories 835 Protein 26% Protein g 93 Vitamin A 100% Carbohydrate g 7 Vitamin C 20% Fat. g 46 Thiamin 14% Cholesterol 860 Niacin 100% Potassium mg 950 Calcium 6% Iron 30% From the files of Al Rice, North Pole Alaska. Feb 1994
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (5288g) | ||
| Recipe Makes: 1 | ||
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| Calories: 4931 | ||
| Calories from Fat: 2552 (52%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 283.6g | 378 % | |
| Saturated Fat 80.2g | 401 % | |
| Monounsaturated Fat 115.8g | ||
| Polyunsanturated Fat 62.1g | ||
| Cholesterol 1380mg | 425 % | |
| Sodium 19131mg | 660 % | |
| Potassium 14827.7mg | 390 % | |
| Total Carbohydrate 223.5g | 66 % | |
| Dietary Fiber 52.4g | 210 % | |
| Sugars, other 171.1g | ||
| Protein 387.8g | 554 % | |
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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. |
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Calories per serving: 4931
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