Directions:
- Place chicken into resealable plastic storage bag. Combine 1/2 cup brown sugar, mustard, vinegar, hot sauce, oil and Worcestershire in 4-cup measure; mix well. Pour 1 cup mixture over chicken. Seal bag; marinate in refrigerator 1 hour or overnight.
- Pour remaining mustard mixture into small saucepan. Stir in remaining 1/4 cup sugar. Bring to a boil. Reduce heat; simmer 5 minutes or until sugar is dissolved and mixture thickens slightly, stirring often. Reserve for serving sauce.
- Grill chicken on greased rack over medium-high heat 10 to 15 minutes or until chicken is no longer pink in center, turning once. Discard marinade. Serve chicken with reserved sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.18 Kcal (1043 kJ) | ||
| Calories from fat | 69.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 12% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1034.76mg | 43% | |
| Potassium | 424.27mg | 9% | |
| Total Carbs | 22.34g | 7% | |
| Sugars | 20.66g | 83% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 23.61g | 47% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 132.95 Kcal (557 kJ) | ||
| Calories from fat | 37.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 12% | |
|---|---|---|---|
| Cholesterol | 35.69mg | 22% | |
| Sodium | 552.08mg | 43% | |
| Potassium | 226.36mg | 9% | |
| Total Carbs | 11.92g | 7% | |
| Sugars | 11.03g | 83% | |
| Dietary Fiber | 0.37g | 3% | |
| Protein | 12.6g | 47% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.5mg | 5% | |
| Calcium | 21.8mg | 4% | |
* 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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