Directions:
- Combine all ingredients except chicken; mix well. Place chicken breast side up on a rimmed baking sheet. Flatter, folding wing tips under and arranging thighs next to the breasts. Slash the breast twice and the legs and thighs once about 1/2 inch deep. Rub marinade over chicken; cover and refrigerate 8 hours. Bring to room temperature before grilling.
- Cover a brick with foil. Heat grill to medium
- Place chicken on grill rack breast side up. Place brick on top of chicken. Cook 10 minutes or until browned. Remove brick, flip chicken over, and grill over low heat until juices run clear when thigh is pierced, about 25 minutes. Transfer to a cutting board and let stand 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 580.36 Kcal (2430 kJ) | ||
| Calories from fat | 359.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.91g | 61% | |
|---|---|---|---|
| Cholesterol | 235.35mg | 78% | |
| Sodium | 765.05mg | 32% | |
| Potassium | 518.17mg | 11% | |
| Total Carbs | 1g | 0% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 47.22g | 94% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 2.8mg | 16% | |
| Calcium | 36mg | 4% | |
| Amount Per 100 g | |||
| Calories | 204.7 Kcal (857 kJ) | ||
| Calories from fat | 126.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.08g | 61% | |
|---|---|---|---|
| Cholesterol | 83.01mg | 78% | |
| Sodium | 269.85mg | 32% | |
| Potassium | 182.77mg | 11% | |
| Total Carbs | 0.35g | 0% | |
| Sugars | 0.07g | 1% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 16.65g | 94% | |
| Vitamin C | 3.5mg | 17% | |
| Iron | 1mg | 16% | |
| Calcium | 12.7mg | 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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