Directions:
- In a 2 quart sauce pan add vinegar and water and bring to a boil. Then lower heat to simmer.
- Add salt and stir until dissolved.
- Add the rest of the ingredients except the oil. Stir until well mixed, then add the olive oil.
- Allow to cool to Luke warm, then pour into a quart size mason jar. Fill remaining void with more water and shake the dickens out of it before adding to the chicken.
- For best results, it is better if you can allow the sauce to set over night unrefrigerated.
- Pour enough parts over chicken pieces in plastic zip lock bag to cover all parts and allow to marinate for at least 4-5 hours-overnight is best.
- Save about 1/2 of the mix to use to baste while cooking.
- Cook the chicken very hot at first to quickly brown the skin, then cook on low until done, basting frequently.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.82 Kcal (330 kJ) | ||
| Calories from fat | 46.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 8% | |
|---|---|---|---|
| Sodium | 18906.59mg | 788% | |
| Potassium | 104.08mg | 2% | |
| Total Carbs | 5.03g | 2% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 0.58g | 1% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.9mg | 5% | |
| Calcium | 46.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 43.88 Kcal (184 kJ) | ||
| Calories from fat | 25.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.86g | 8% | |
|---|---|---|---|
| Sodium | 10525.59mg | 788% | |
| Potassium | 57.94mg | 2% | |
| Total Carbs | 2.8g | 2% | |
| Sugars | 0.57g | 4% | |
| Dietary Fiber | 0.34g | 2% | |
| Protein | 0.32g | 1% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.5mg | 5% | |
| Calcium | 26.1mg | 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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