Directions:
- In a small bowl, combine the chili sauce, vinegar, horseradish and garlic. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.
- Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
- Place chicken skin side down over drip pan and grill, covered, over indirect medium heat for 20-25 minutes on each side or until a meat thermometer reads 170°, basting occasionally with reserved marinade. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.89 Kcal (795 kJ) | ||
| Calories from fat | 61.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 11% | |
|---|---|---|---|
| Cholesterol | 17.44mg | 6% | |
| Sodium | 1158.63mg | 48% | |
| Potassium | 364.53mg | 8% | |
| Total Carbs | 20.77g | 7% | |
| Sugars | 7.82g | 31% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 8.52g | 17% | |
| Vitamin C | 12.8mg | 21% | |
| Iron | 1.1mg | 6% | |
| Calcium | 26.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 140.2 Kcal (587 kJ) | ||
| Calories from fat | 45.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.06g | 11% | |
|---|---|---|---|
| Cholesterol | 12.87mg | 6% | |
| Sodium | 855.45mg | 48% | |
| Potassium | 269.14mg | 8% | |
| Total Carbs | 15.34g | 7% | |
| Sugars | 5.77g | 31% | |
| Dietary Fiber | 3.44g | 19% | |
| Protein | 6.29g | 17% | |
| Vitamin C | 9.4mg | 21% | |
| Iron | 0.8mg | 6% | |
| Calcium | 19.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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