Directions:
- Combine all ingredients in heavy large resealable plastic bag. Refrigerate 1 hour and up to 1 day, turning bag occasionally.
- Preheat oven to 350°F. Place chicken and marinade in 13 x 9 x 2-inch baking pan. Roast chicken until juices run clear when thigh is pierced, basting occasionally, about 1 hour 20 minutes.
- Transfer chicken to platter. Pour pan juices into medium saucepan; spoon off fat and discard. Boil until sauce is reduced to 1 cup, about 6 minutes. Serve chicken with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1037.86 Kcal (4345 kJ) | ||
| Calories from fat | 612.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.08g | 105% | |
|---|---|---|---|
| Cholesterol | 408.15mg | 136% | |
| Sodium | 2333.71mg | 97% | |
| Potassium | 1021.55mg | 22% | |
| Total Carbs | 8.94g | 3% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 85.95g | 172% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 5.5mg | 31% | |
| Calcium | 75mg | 8% | |
| Amount Per 100 g | |||
| Calories | 169.34 Kcal (709 kJ) | ||
| Calories from fat | 99.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.11g | 105% | |
|---|---|---|---|
| Cholesterol | 66.6mg | 136% | |
| Sodium | 380.78mg | 97% | |
| Potassium | 166.68mg | 22% | |
| Total Carbs | 1.46g | 3% | |
| Sugars | 0.35g | 9% | |
| Dietary Fiber | 0.13g | 3% | |
| Protein | 14.02g | 172% | |
| Vitamin C | 3.7mg | 38% | |
| Iron | 0.9mg | 31% | |
| Calcium | 12.2mg | 8% | |
* 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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