Directions:
- Place all the ingredients, except the chicken, in a food processor and process until smooth.
- Make 4 parallel cuts about 1/2 inch deep in each chicken breast and place in a shallow dish.
- Pour the puréed mixture over the chicken and rub it in with your hands, making sure the mixture gets into the cuts.
- Cover and refrigerate for 4 to 6 hours or overnight.
- Grill over medium coals for 15-20 minutes turning occasionally and basting with any remaining marinade or until cooked through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 437.17 Kcal (1830 kJ) | ||
| Calories from fat | 187.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.86g | 32% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 3784.51mg | 158% | |
| Potassium | 861.79mg | 18% | |
| Total Carbs | 11.9g | 4% | |
| Sugars | 7.08g | 28% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 53.63g | 107% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 2mg | 11% | |
| Calcium | 50.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 117.55 Kcal (492 kJ) | ||
| Calories from fat | 50.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 32% | |
|---|---|---|---|
| Cholesterol | 37.44mg | 46% | |
| Sodium | 1017.64mg | 158% | |
| Potassium | 231.73mg | 18% | |
| Total Carbs | 3.2g | 4% | |
| Sugars | 1.91g | 28% | |
| Dietary Fiber | 0.43g | 6% | |
| Protein | 14.42g | 107% | |
| Vitamin C | 2mg | 12% | |
| Iron | 0.5mg | 11% | |
| Calcium | 13.5mg | 5% | |
* 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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