Directions:
- In a small bowl, whisk the vinegar, sugar and salt. Whisk in the water, oil, poultry seasoning and pepper. Reserve 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat. Refrigerate for 2-4 hours.
- Drain chicken and discard marinade. Grill, covered, over medium heat for 35-45 minutes or until juices run clear, turning and basting occasionally with reserved marinade. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 774.69 Kcal (3243 kJ) | ||
| Calories from fat | 389.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.26g | 67% | |
|---|---|---|---|
| Cholesterol | 1039.65mg | 347% | |
| Sodium | 3796.9mg | 158% | |
| Potassium | 937.21mg | 20% | |
| Total Carbs | 15.77g | 5% | |
| Sugars | 5.93g | 24% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 71.71g | 143% | |
| Vitamin C | 63.6mg | 106% | |
| Vitamin A | 11.9mg | 397% | |
| Iron | 24.4mg | 135% | |
| Calcium | 70mg | 7% | |
| Amount Per 100 g | |||
| Calories | 138.18 Kcal (579 kJ) | ||
| Calories from fat | 69.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.72g | 67% | |
|---|---|---|---|
| Cholesterol | 185.44mg | 347% | |
| Sodium | 677.25mg | 158% | |
| Potassium | 167.17mg | 20% | |
| Total Carbs | 2.81g | 5% | |
| Sugars | 1.06g | 24% | |
| Dietary Fiber | 0.1g | 2% | |
| Protein | 12.79g | 143% | |
| Vitamin C | 11.3mg | 106% | |
| Vitamin A | 2.1mg | 397% | |
| Iron | 4.3mg | 135% | |
| Calcium | 12.5mg | 7% | |
* 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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