Directions:
- With a sharp knife, cut leg quarters at the joints if desired. In a large resealable plastic bag, combine the remaining ingredients; add chicken. Seal bag and turn to coat; refrigerate for 2-4 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 for 35-45 minutes or until a thermometer reads 180°, turning occasionally. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 886.48 Kcal (3712 kJ) | ||
| Calories from fat | 621.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.09g | 106% | |
|---|---|---|---|
| Cholesterol | 319.92mg | 107% | |
| Sodium | 793.31mg | 33% | |
| Potassium | 733.16mg | 16% | |
| Total Carbs | 6.06g | 2% | |
| Sugars | 4.88g | 20% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 56.11g | 112% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 4mg | 22% | |
| Calcium | 48.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 237.72 Kcal (995 kJ) | ||
| Calories from fat | 166.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.53g | 106% | |
|---|---|---|---|
| Cholesterol | 85.79mg | 107% | |
| Sodium | 212.73mg | 33% | |
| Potassium | 196.6mg | 16% | |
| Total Carbs | 1.63g | 2% | |
| Sugars | 1.31g | 20% | |
| Dietary Fiber | 0.16g | 2% | |
| Protein | 15.05g | 112% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 1.1mg | 22% | |
| Calcium | 13mg | 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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