Directions:
- Cut chicken into serving pieces.
- Melt butter in a medium saucepan.
- Add garlic and shallots;
- Cook until lightly browned.
- Stir in tomato paste, followed by wine and vinegar.
- Add bell pepper, thyme, chilli and Worcestershire sauce.
- Bring to a boil, reduce heat and simmer for 5 minutes
- Cool to room temperature.
- Place chicken in a large shallow pan and pour sauce on top.
- Marinate, covered, 2 to 3 hours in refrigerator.
- Preheat grill.
- Arrange chicken on hot grill and cook, turning pieces often and basting with sauce,
- About 20 minutes or until juices run clear when chicken is pierced with a knife.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.38 Kcal (550 kJ) | ||
| Calories from fat | 38.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.3g | 7% | |
|---|---|---|---|
| Cholesterol | 74.3mg | 25% | |
| Sodium | 39.47mg | 2% | |
| Potassium | 277.83mg | 6% | |
| Total Carbs | 8.62g | 3% | |
| Sugars | 4g | 16% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 6.24g | 12% | |
| Vitamin C | 22.5mg | 37% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 8.4mg | 46% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 95.53 Kcal (400 kJ) | ||
| Calories from fat | 28.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 7% | |
|---|---|---|---|
| Cholesterol | 54.03mg | 25% | |
| Sodium | 28.7mg | 2% | |
| Potassium | 202.02mg | 6% | |
| Total Carbs | 6.27g | 3% | |
| Sugars | 2.91g | 16% | |
| Dietary Fiber | 0.95g | 5% | |
| Protein | 4.54g | 12% | |
| Vitamin C | 16.3mg | 37% | |
| Vitamin A | 0.9mg | 42% | |
| Iron | 6.1mg | 46% | |
| Calcium | 18.6mg | 3% | |
* 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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