Directions:
- Crush the garlic with salt into a smooth puree. Coarsely crush the peppercorns with a mortar and pedestal or blender. Combine in a flat dish with the cilantro, and lime juice. Rub the mixture well into the chicken on all sides, cover and refrigerate overnight or at least one hour. BBQ chicken over high heat (glowing coals), turning about every 5 minutes, until chicken is no longer pink. About 20 minutes total. Garnish with tomatoes and curls of scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.38 Kcal (914 kJ) | ||
| Calories from fat | 65.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 11% | |
|---|---|---|---|
| Cholesterol | 101.98mg | 34% | |
| Sodium | 1756.01mg | 73% | |
| Potassium | 655.71mg | 14% | |
| Total Carbs | 5.28g | 2% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 35.11g | 70% | |
| Vitamin C | 12.6mg | 21% | |
| Iron | 0.4mg | 2% | |
| Calcium | 37.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 90.83 Kcal (380 kJ) | ||
| Calories from fat | 27.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 11% | |
|---|---|---|---|
| Cholesterol | 42.42mg | 34% | |
| Sodium | 730.4mg | 73% | |
| Potassium | 272.74mg | 14% | |
| Total Carbs | 2.2g | 2% | |
| Sugars | 0.65g | 6% | |
| Dietary Fiber | 0.42g | 4% | |
| Protein | 14.61g | 70% | |
| Vitamin C | 5.2mg | 21% | |
| Iron | 0.1mg | 2% | |
| Calcium | 15.5mg | 4% | |
* 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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