Directions:
- In a blender, combine the first nine ingredients, cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 6 hours.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.03 Kcal (628 kJ) | ||
| Calories from fat | 68.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.64g | 12% | |
|---|---|---|---|
| Cholesterol | 11.15mg | 4% | |
| Sodium | 355.04mg | 15% | |
| Potassium | 125.65mg | 3% | |
| Total Carbs | 18.34g | 6% | |
| Sugars | 16.81g | 67% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 4.03g | 8% | |
| Vitamin C | 18.3mg | 30% | |
| Iron | 0.7mg | 4% | |
| Calcium | 20.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 175.89 Kcal (736 kJ) | ||
| Calories from fat | 80.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.96g | 12% | |
|---|---|---|---|
| Cholesterol | 13.07mg | 4% | |
| Sodium | 416.23mg | 15% | |
| Potassium | 147.31mg | 3% | |
| Total Carbs | 21.51g | 6% | |
| Sugars | 19.71g | 67% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 4.72g | 8% | |
| Vitamin C | 21.4mg | 30% | |
| Iron | 0.9mg | 4% | |
| Calcium | 24mg | 2% | |
* 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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